[Evaluation of the chemical characteristics and physical and rheological properties of the starch isolated from 2 amaranth species (Amaranthus cruentus and Amaranthus hypochondriacus)].
In this study the chemical composition, and the physical and rheological properties of starches isolated from seeds of three experimental varieties of Amaranthus cruentus and Amaranthus hypochondriacus, were evaluated. The starch content of amaranth grains was evaluated by two methods. The starch obtained showed a high purity with protein contents ranging from 0.90 to 0.93; the fat content was higher in A. cruentus starch than in the other two samples. The amylose content was different between the A. cruentus x A. cruentus sample (27.34%) and the other two starches (A. hypochondriacus; 12.47% and A. cruentus; 12.61%). The rheological properties (amylographic and viscosity curves) of starches isolated from A. cruentus y A. hypochondriacus were similar.
Pérez
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Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela.
Emaldi
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D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002523:Edible Grain / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D014687:Venezuela
D013213:Starch