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Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics

Preetham Kumar, Koppalu V. and Usha, Dharmaraj and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2016) Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 69. pp. 358-362.

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Abstract

Grain amaranth was fractionated to prepare a seed coat rich fraction along with the fine seed coat, middling and flour fractions. The nutritional content of the coarse seed coat fraction and its antioxidant potential were evaluated. It was observed that, the coarse seed coat fraction contained highest protein (17.81 g/100 g), dietary fiber (25.78 g/100 g), free sugar (2.25 g/100 g), calcium (1115 mg/100 g), sodium (279 mg/100 g), magnesium (178.4 mg/100 g) and potassium (398.8 mg/100 g) contents compared to all other fractions. The carbohydrate and protein digestibility of all the fractions were more than 80%. A slight decrease in linoleic acid and a concurrent increase in palmitic acid contents were observed in coarse seed coat fraction. The total phytic acid increased and total polyphenols contents decreased in the coarse seed coat fraction compared to the native grain. The DPPH, ABTS and total antioxidant activities are comparatively high in this particular fraction. The study indicated a possibility of preparation of a protein, fiber and mineral rich fraction from grain amaranth with good antioxidant potential which can be used as a functional food ingredient.

Item Type: Article
Uncontrolled Keywords: Antioxidant activity Fatty acids Phytic acid content Protein digestibility
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 May 2016 10:55
Last Modified: 20 May 2016 10:55
URI: http://172.16.1.6/id/eprint/12201

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