Physico-chemical and Functional Properties of Starch and Flour of Amaranth (Amaranthus hypochondriacus) Seeds

摘要

The physico-chemical and functional properties of flour and starch of amaranth were determined. Chemical composition of flour was different from starch due to removal of other components during isolation of starch. Protein, crude fat, crude fibre andash content in flour was 15.43,4.08,6.16 and 2.83%, while protein and ash content of starch was 0.95 and 0.07%, respectively. Amylose content in flour and starch was 5.99 and 6.93%, correspondingly. Lvalue of starch was 99.97 and 82.63 for flour. Paste transmittance decreased from 10.6-9.7% in flour and 2.7% -1.7% in starch during storage at refrigeration temperature for five days. Values of swelling power and solubility of starch were 11.6 g/g and 84.8%, respectively, which were higher than flour. Oilabsorption capacity of starch (170%) was higher than flour (120%), while least gelation capacity of flour (26.6%) was higher than starch (11.6%). Water absorption capacity of flour and starch was 116 and 127%, respectively. Functional properties of starch were better than flour which made it better ingredient in food application technologically.