Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal
Rice, wheat and maize are the only three grains used globally by majority of people. This makes the cropping systems highly vulnerable to the detrimental effects of climate change. Expansion of crop sources by integrating ‘psudocereals’ appears to be a promising strategy to decrease the implications...
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doaj-3f3fd5c203ec495fb021658ade1fa7a52021-05-10T04:10:21ZengElsevierFuture Foods2666-83352021-06-013100027Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocerealAshu Malik0Kaushik Khamrui1Writdhama Prasad2Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, IndiaDairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, IndiaCorresponding author.; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, IndiaRice, wheat and maize are the only three grains used globally by majority of people. This makes the cropping systems highly vulnerable to the detrimental effects of climate change. Expansion of crop sources by integrating ‘psudocereals’ appears to be a promising strategy to decrease the implications of climate change on the food security. Amaranth, an underutilized pseudocereal, has gained much attention these days because of its balanced amino acid and micronutrient profiles. However, effect of processing treatments on the quality attributes of amaranth is rather scanty. Attempts were made in the present investigation to evaluate the effect of hydrothermal treatment (HT) on physical and structural attributes of amaranth grains and its flour. During HT, amaranth grains were steeped in water at 70 °C for 3 h followed by steaming for 3, 6 and 9 min. The treated grains were dried and converted into flour. The HT had a great impact on the physical, rheological, textural and micro-structural attributes. Up to 6 min of HT led to an increase of density, porosity, water holding capacity and swelling index of the grain.http://www.sciencedirect.com/science/article/pii/S2666833521000174AmaranthHydrothermal treatmentRheologyMicro-structure |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ashu Malik Kaushik Khamrui Writdhama Prasad |
spellingShingle |
Ashu Malik Kaushik Khamrui Writdhama Prasad Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal Future Foods Amaranth Hydrothermal treatment Rheology Micro-structure |
author_facet |
Ashu Malik Kaushik Khamrui Writdhama Prasad |
author_sort |
Ashu Malik |
title |
Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
title_short |
Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
title_full |
Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
title_fullStr |
Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
title_full_unstemmed |
Effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
title_sort |
effect of hydrothermal treatment on physical properties of amaranth, an underutilized pseudocereal |
publisher |
Elsevier |
series |
Future Foods |
issn |
2666-8335 |
publishDate |
2021-06-01 |
description |
Rice, wheat and maize are the only three grains used globally by majority of people. This makes the cropping systems highly vulnerable to the detrimental effects of climate change. Expansion of crop sources by integrating ‘psudocereals’ appears to be a promising strategy to decrease the implications of climate change on the food security. Amaranth, an underutilized pseudocereal, has gained much attention these days because of its balanced amino acid and micronutrient profiles. However, effect of processing treatments on the quality attributes of amaranth is rather scanty. Attempts were made in the present investigation to evaluate the effect of hydrothermal treatment (HT) on physical and structural attributes of amaranth grains and its flour. During HT, amaranth grains were steeped in water at 70 °C for 3 h followed by steaming for 3, 6 and 9 min. The treated grains were dried and converted into flour. The HT had a great impact on the physical, rheological, textural and micro-structural attributes. Up to 6 min of HT led to an increase of density, porosity, water holding capacity and swelling index of the grain. |
topic |
Amaranth Hydrothermal treatment Rheology Micro-structure |
url |
http://www.sciencedirect.com/science/article/pii/S2666833521000174 |
work_keys_str_mv |
AT ashumalik effectofhydrothermaltreatmentonphysicalpropertiesofamaranthanunderutilizedpseudocereal AT kaushikkhamrui effectofhydrothermaltreatmentonphysicalpropertiesofamaranthanunderutilizedpseudocereal AT writdhamaprasad effectofhydrothermaltreatmentonphysicalpropertiesofamaranthanunderutilizedpseudocereal |
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1721453588710948864 |