Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/49376
Title: Effect of grain processing on nutritional and physico-chemical, functional and pasting properties of amaranth and quinoa flours
Authors: Beniwal, Sushma Kumari
Devi, Amita
Sindhu, Ritu
Keywords: Amaranth;Cooking;Germination;Physicochemical properties;Quinoa;Roasting
Issue Date: Jul-2019
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.19: A61K 36/21, A23L 11/10, A21D 2/38, A61K 8/81, A61K 8/81, A23N 12/08
Abstract: Amaranth and quinoa are the ancient crops known for their excellent nutritional profile. Impact of different processing treatments including cooking, germination and roasting of grains on their flour properties was investigated in present study. Flours of raw and treated grains were analyzed for their physicochemical, functional, pasting and anti-nutritional factors. Results revealed that amaranth and quinoa flours are good source of protein and minerals. Mineral content reduced while water and oil absorption capacities of flours increased following the grain treatments. Processing of grains resulted in reduction of saponin and tannin content of grains of both the crops that improved the overall eatable quality of flours. Raw amaranth flour was whiter in color exhibiting higher values of L* and lower values of b* than quinoa flour. Germination caused significant increase in protein and decrease in fat content of flours of amaranth and quinoa. RVA curves showed that peak viscosity, trough viscosity and final viscosity of amaranth and quinoa flours were higher than the raw quinoa flour. Peak viscosity and trough viscosity of amaranth and quinoa flours decreased after processing of grains.
Page(s): 500-507
URI: http://nopr.niscair.res.in/handle/123456789/49376
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.18(3) [July 2019]

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