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Effect of puffing on oil characteristics ofAmaranth (Rajgeera) seeds

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Journal of the American Oil Chemists’ Society

Abstract

Puffing or popping is a common method of processingAmaranthus cruentus (Syn.Amaranthus paniculatus L. or Rajgeera) grain. Investigations into the effect of this processing treatment have shown the percent unsaturation in the oil to decrease from 75.5% to 62.3%. The maximum effect is on linoleic acid, the quantity of which decreased sharply from 46.8% to 27.0%. Squalene also increased by 15.5%, due to puffing of amaranth seeds.

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Authors and Affiliations

  1. Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, 400019, Bombay, India

    Rekha S. Singhal & P. R. Kulkarni

Authors
  1. Rekha S. Singhal
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  2. P. R. Kulkarni
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Singhal, R.S., Kulkarni, P.R. Effect of puffing on oil characteristics ofAmaranth (Rajgeera) seeds. J Am Oil Chem Soc 67, 952–954 (1990). https://doi.org/10.1007/BF02541855

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  • DOI: https://doi.org/10.1007/BF02541855

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