Lux Neé Bantleon Tanja, Kardell Martha, Reimold Frederike, Erdoes Adam, Floeter Eckhard
Department of Food Processing Technology Technische Universität Berlin, Institute for Food Technology and Food Chemistry Berlin Germany.
Institute for Agricultural and Urban Ecological Projects (IASP) Affiliated to Humboldt Universität Berlin Berlin Germany.
Food Sci Nutr. 2022 Jul 19;10(11):3724-3735. doi: 10.1002/fsn3.2970. eCollection 2022 Nov.
The pseudocereal amaranth is commonly used in food as whole puffed grain. To improve the utilization of amaranth, hydrothermally treated suspensions of puffed and raw flour and their blends were investigated in this study. The suspensions were hydrothermally treated at 20, 50, and 80°C for 1, 5, and 24 h. The blends were treated at 80°C for 1 h. The effect of hydrothermal treatments of the suspensions on their morphological (color, SEM), water-binding, and rheological-functional properties was studied. The puffed amaranth suspensions exhibited cold swelling properties by rapid viscosity increase and significant water absorption properties. It was found that hydrothermal treatment at 80°C for 1 h significantly increased water absorption and viscosity in puffed and raw flour suspensions. However, the puffed suspensions showed significantly higher values in water binding and viscosity. Suspensions of raw amaranth flour showed increasing color differences with increasing temperature. Blends of raw and puffed amaranth flour resulted in a decreasing color change with increasing puffed flour content. Water absorption of the samples increased with an increasing puffed flour content. Raw amaranth flour and the 50/50 (puffed/raw) blend had the lowest, 10/90 and 20/80 (puffed/raw), and showed similar viscosity profiles to suspensions of pure puffed flour.
伪谷物苋菜通常作为全膨化谷物用于食品中。为了提高苋菜的利用率，本研究对膨化面粉、生面粉及其混合物的水热处理悬浮液进行了研究。悬浮液在20、50和80°C下进行1、5和24小时的水热处理。混合物在80°C下处理1小时。研究了悬浮液的水热处理对其形态（颜色、扫描电子显微镜）、水结合和流变功能特性的影响。膨化苋菜悬浮液通过快速增加粘度和显著的吸水性表现出冷膨胀特性。结果发现，在80°C下处理1小时可显著提高膨化面粉和生面粉悬浮液的吸水性和粘度。然而，膨化悬浮液在水结合和粘度方面表现出明显更高的值。生苋菜粉悬浮液的颜色差异随温度升高而增加。生苋菜粉和膨化苋菜粉的混合物随着膨化面粉含量的增加，颜色变化减小。样品的吸水性随着膨化面粉含量的增加而增加。生苋菜粉和50/50（膨化/生）混合物的吸水性最低，10/90和20/80（膨化/生），并且显示出与纯膨化面粉悬浮液相似的粘度曲线。
