Physico-chemical Properties of Grain Amaranth Starch

doi:10.7506/spkx1002-6630-201401021

Abstract

Abstract:

The solubility, swelling power, transparency, settlement curve, freeze-thaw stability, aging value, gel strength
and viscosity of starch from grain amaranth K112 (Amaranthus cruentus L.) seeds were analyzed and compared with those
of starches from corn, cassava and sweet potato. The results indicated that the starch content in grain amaranth seeds was
62.49%, in which amylose accounted for about 6.12%. The solubility, transparency and settling velocity of grain amaranth
starch were lower whereas the swelling power was higher as compared with those of starches from three other crop plants.
This starch had poorer freeze-thaw stability, intermediate gel strength and lower viscosity.

Key words: grain amaranth, seed starch, physico-chemical properties

CLC Number:

S636.4

XIA Xue-juan, LIAO Fu-rong, KAN Jian-quan*. Physico-chemical Properties of Grain Amaranth Starch[J]. FOOD SCIENCE, 2014, 35(1): 110-114.

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