Physicochemical and Thermal Properties of Amaranth (Amaranthus Hypocondriacus) Flour

Abstract

Amaranth is a major pseudo-cereal used in food industry in the form of flour, starch and grains. In the present investigation flour of amaranth was analyzed for physicochemical properties (chemical composition, water and oil absorption capacity, swelling power and solubility, color parameters), thermal and pasting behaviour. Chemical composition of amaranth flour confirmed good nutritional value of amaranth having 14% protein, 5% crude fibre and 5% crude fat content. Swelling power (12 g/g), solubility (41%), water absorption capacity (132%) and oil absorption capacity (144%) of flour indicated its wide applicability in functional foods.  Paste clarity of flour decreased progressively during storage at refrigeration temperature. High luminosity of flour makes it suitable for consumer's preference. DSC showed wide range of gelatinization temperature and RVA demonstrated change in viscosity of paste during heating and cooling. Enhanced understanding of these properties aids in selection of processing conditions and advances utilization of amaranth flour.