Characterization and nutritional value of precooked products of kiwicha grains (Amaranthus caudatus)

被引:19
作者
Burgos, Veronica Elizabeth [1 ]
Armada, Margarita [1 ]
机构
[1] Univ Nacl Salta, INIQUI, Fac Ingn, Lab Alimentos, Salta, Argentina
来源
FOOD SCIENCE AND TECHNOLOGY | 2015年 / 35卷 / 03期
关键词
kiwicha; precooked products; physical and functional properties; acceptability; chemical composition; EXTRUSION-COOKING; PHYSICOCHEMICAL PROPERTIES; PHYSICAL-CHARACTERISTICS; AMYLOSE CONTENT; SEED PROTEINS; STARCH; HYPOCHONDRIACUS; FLOUR; WAXY; GELATINIZATION;
D O I
10.1590/1678-457X.6767
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Kiwicha has significant nutritional characteristics. It is commonly used as a puffed product, but there is little research on the lamination process. In this paper, the physical, functional properties, chemical composition and acceptability of the precooked kiwicha grains were studied. Puffed (PK) and laminated kiwicha (LK) were made. Puffed amaranth (CPA) was used as a commercial reference standard. The raw grain (RG) showed a higher bulk density (0.85 g/ml) than in PK (0.18 g/ml) and LK (0.38 g/ml). Both products had a good expansion. The yellow index decreased in PK (50.92) and LK (45.87) respect to RG (65.64). The largest was CPA (58.54). In all the products, the precooking increased the index of absorption, solubility and swelling power. Also, they showed major pasting temperature, low peak viscosity and breakdown viscosity. In both formulated products, the content of total, soluble and insoluble dietary fibre decreased during the precooking process. The content of protein was optimal (between 14.57-14.59 g/100g). PK had high acceptability (5.84), preference (84.48%), purchase (38.79%) and consumption (43.96%) intention. The lowest was CPA. This work demonstrates that it's feasible to make precooked products with good quality characteristics, chemical composition and acceptability for the development of new products.
引用
收藏
页码:531 / 538
页数:8
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