Amaranthus hypochondriacus and Amaranthus caudatus germplasm: Characteristics of plants, grain and flours

作者：Kaur Shubhpreet; Singh Narpinder^*; Rana Jai Chand

来源：Food Chemistry, 2010, 123(4): 1227-1234.

DOI：10.1016/j.foodchem.2010.05.091

• Amaranthus hypochondriacus
• Amaranthus caudatus
• Grain
• Flour
• Composition
• Pasting properties

In the present study, the plant, grain and flour characteristics of 48 Amaranth us hypochondriacus and 11 Amaranthus caudatus lines are reported. A. hypochondriacus grains had a higher thousand kernel weight (0.62-0.88 g), a creamish yellow colour (L* = 61.38-68.29, b* = 5.26-6.8 and a* = 19.71-23.84), whereas A. caudatus grains had a lower thousand kernel weight (0.46-0.70 g) and a reddish-brown colour L* = 47.1-51.2, b* = 11.82-14.02 and a* = 7.72-13.29). The A. caudatus lines had a higher protein content, fat content and tendency for retrogradation, and lower cc-amylase activity as compared to A. hypochondriacus lines. The Amaranthus lines with higher a*-values and lower thousand kernel weight, L*- and b.-values, had a higher fat, crude fibre and protein content. The correlation of fat and crude fibre content with the thousand kernel weight, L*-, a*- and b*-values, was significant. The A. hypochondriacus lines showed higher pasting temperature, and lower peak viscosity, breakdown and setback, as compared to the A. caudatus lines. The result reflected that the lines with higher alpha-amylase activity showed a lower peak viscosity, breakdown, final viscosity and gel hardness, and a higher pasting temperature.

• 出版日期2010-12-15