ABSTRACT The chemical composition of ten amaranth seed samples was determined. saccharide content determined using gas chromatography and high performance liquid chromatography. Sucrose the major sugar followed by raffinose. Inositol, stachyose, maltose were found in small amounts most samples. Autolysis for 16 hr at pH 5.0 6.5 resulted decreased sucrose raffinose concentrations. Maltose liberated autolysis but not 5.0. Inositol increased after autolysis. It concluded that invertase,...

Abstract Effects of heat‐moisture treatment varied severity on physicochemical parameters three cereals (barley, triticale and red millet) two tuber starches (arrowroot, cassava) were studied. The produced restriction in swelling powers all tested starches; solubilities cereal increased while those the reduced at 90°C, indicating different types reorganization starch polymers granules; enzyme susceptibilities water‐binding capacities augmented by treatment. X‐ray diffraction studies showed...

Abstract Starch was isolated from quinoa ( Chenopodium ) for a study of physico‐chemical properties, functional characteristics and comparison with starches wheat, barley, wild rice, amaranth potatoes. Quinoa starch granules range in size 0.6 to 2.0 μm are found within the cells seed as single entities or compound structures spherical oblong aggregates. exhibited higher Amylograph viscosity, greater waterbinding capacity swelling power compared wheat‐ barley starch. The gelatinization...

The antioxidant potential of 5-n-pentadecylresorcinol was determined with five different oils. Alkylresordnol (AR) added at 0.025%, 0.050% and 0.075%, respectively. For comparison, 0.01% butylated hydroxyanisole (BHA) used as antioxidant. Oils were incubated 10, 25 40C. Peroxide values time intervals. Accelerated tests using a pro-oxidant also conducted each oil. AR shown to slow oxidative rancidity the ability lipid oxidation in cereal products studied. Wheat bran, rye bran whole grain...

Abstract Starch from four varieties of amaranth grain were examined by scanning electron microscopy. Physico‐chemical properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, determined. Functional characteristics, bread cake baking performance studied. The granules starch isolated seeds Amaranthus cruentus hypochondriacus found to be very small in size. They angular polygonal shape. Compared corn starch, the starches...

A study was undertaken to measure the initial rate of proteolysis with trypsin some commonly used protein sources (sodium caseinate, defatted peanut flour, cottonseed FPC and isolated soy proteinate) as a simple in vitro means measuring gastronomic acceptability. Although differences among rates were found, all products occurred first few minutes then remained constant. Sodium caseinate by far most easily digestible source evaluated; proteinate least followed FPC, flour flour. Steaming...

Abstract The granules of starch isolated from seeds Amarantus hypochondriacus were found to be very small in size. They are angular and polygonal shape. Compared wheat starch, the A. has a much lower amylose content, swelling power, higher solubility, greater waterbinding capacity, Amylograph viscosity value on cooling after heating slurry 35 °C, gelatinization temperature range. Breads baked with flour milled Amaranth had volumes total scores at substitution level 10% or higher. flavor...

Triticale is a man‐made cereal grain. The parental species are wheat and rye. objectives of this cross were to combine grain quality, productivity, disease resistance in Triticum (wheat) with the vigor hardiness Secale (rye). Many difficulties had be overcome before successful crosses between rye could actually achieved. This review traces history grain, identifies past present centers triticale breeding research discusses some reasons why generally not yet comparable yields other grains....

Abstract To study the function of starch in cookie baking, was isolated from a flour and cookies baked with flour. Viscograms starches indicated no detectable changes caused by processing. Swelling power, solubility, gelatinization temperature range enzyme susceptibility were unchanged preparation. X‐ray diffraction patterns showed strong “A” pattern. The not affected baking process. Differential scanning calorimetry apparent differences phase transition peaks. Starch‐gluten breads produced...

Abstract Physico‐chemical properties of wheat‐ and potato starch, defatted before or after heat‐moisture treatment, were compared with those untreated starches. Effects on waterbinding capacity, swelling power, solubility, enzyme susceptibility, gelatinization temperature range, viscograph consistency functional such as cake baking performance thickening power are reported. X‐ray diffraction patterns samples heating appeared slightly sharper than non‐defatted, then treated samples. Defatting...

Abstract The production of modified starches from corn, barley and triticale grain was found to be possible by sprouting grains prior starch isolation. extent modification depends on the time sprouting. water binding capacities decreased initially then increased again with longer times. Swelling powers while solubilities enzyme susceptibilities Starches gelatinized at a lower temperature over narrower range than ungerminated grains. FN values amylograph viscosities due

Abstract Functionality of wheat starches steeped at various time and temperature conditions was studied in bread, cake pie filling systems. Treatment 50°C reduced the bread volume. Crumb softness breads increased with duration treatment. Addition 3–10% (flour basis) treated starch (40°C for 3 days) firmness breads. Cakes 25°C 40°C up to days were acceptable; treatment caused collapse cakes. The consistencies fillings are by 25°C. Starches higher temperatures (40–50°C) high initial which...

Abstract Fababean starch ( Vicia faba ) was prepared by air‐classifying a fababean flour, but then required repeated water extractions to reduce the protein content level comparable that found in laboratory‐prepared corn‐ and wheat starches. Scanning electron microscopy of showed oval or irregularly shaped granules which were larger average particle size than those corn starch. had higher amylose content, gelatinization temperature range water‐binding capacity, lower swelling power...