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Optimization of amaranth flour films plasticized with glycerol and sorbitol by multi-response analysis
(ELSEVIER SCIENCE BV, 2011)
The optimal formulation for the preparation of amaranth flour films plasticized with glycerol and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve films with higher resistance to break, ...
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
(Elsevier, 2019-07)
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at ...
Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour
(ELSEVIER SCIENCE BV, 2011)
The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by ...
Quality of wheat breads enriched with flour from germinated amaranth seeds
(Sage Publications Ltd, 2021-05-18)
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific ...
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
(AMER ASSOC CEREAL CHEMISTS, 2008)
The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes. and the effects on physical and sensory properties of the cakes were ...
Simulated gastrointestinal digestion of amaranth flour and protein isolate: Comparison of methodologies and release of antioxidant peptides
(Elsevier Science, 2020-12)
The effect of both the simulated gastrointestinal digestion conditions and the matrix over protein hydrolysis and antioxidant peptides generation was evaluated by comparing an in-house method with COST INFOGEST-based SGD ...
Chemical and thermal properties of flours from germinated amaranth seeds
(Springer Verlag, 2019-06)
Modification of the chemical composition of amaranth flours from Amaranth caudatus L. seeds with germination was studied. Seeds were sprouted at 30 °C for 0, 18, 24, and 48 h. Proximal composition, total phenolic content ...
Contribution of the Starch, Protein, and Lipid Fractions to the Physical, Thermal, and Structural Properties of Amaranth (Amaranthus caudatus) Flour Films
(Wiley Blackwell Publishing, Inc, 2007-06)
Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with amaranth flour films in order to determine the contribution of the interactions between the biopolymer (starch and protein) and the lipids ...