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Evaluation of roller milling potential of amaranth grains

Suresh, D.Sakhare and Aashitosh, A. Inamdar and Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj (2017) Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73. pp. 55-61.

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Abstract

In the present study roller milling potential of amaranth grains was evaluated. The conditioning moisture influenced the millability of the amaranth grain. The results showed that the coarse seed coat (CSC) fraction increased from 12.91 to 38.33% with increase in conditioning moisture of the grains from 11 to 18.5%. The nutrients were more concentrated in the CSC fraction, while flour (FL) fraction showed low protein, ash, fat and dietary fiber contents. As the grain moisture content was increased from 11.0 to 15.5%, the yield of flour decreased with improvement in the brightness values. CSC showed higher values for redness and yellowness and lower values for brightness compared to other milled fractions. CSC had the highest water and oil holding capacities with the values of 410 g/100 g and 215 g/100 g respectively. The swelling power was also higher for CSC and fine seed coat (FSC) fractions. Among milled fractions, highest pasting temperature of 75.9 �C and peak viscosity of 212 BU was recorded for CSC and FL fractions respectively. These results showed that the roller mill can be used for milling amaranth grains to produce fractions rich in nutrients with unique functional properties.

Item Type: Article
Uncontrolled Keywords: Conditioning moisture Milling yield Fractions Functional properties
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Dec 2016 10:23
Last Modified: 12 Dec 2016 10:23
URI: http://ir.cftri.com/id/eprint/12595

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