Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization.
BACKGROUND
Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the first cultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species in the production of flour, starch and protein concentrates, the latter products were obtained from A. cruentus BRS Alegria seeds, characterized and compared with the products obtained from the A. caudatus species cultivated in its soil of origin.


RESULTS
The seeds of A. cruentus BRS Alegria furnished high-purity starch and flour with significant content of starch, proteins, and lipids. The starch and flour of this species presented higher gelatinization temperatures and formed stronger gels upon cooling compared with those obtained from the A. caudatus species. This is due to their greater amylose content and a difference in the composition of the more important fatty acids, such as stearic, oleic and linoleic acids, which indicates that they have greater heat stability. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and differential scanning calorimetry revealed the presence of albumins, globulins, glutelins and prolamins in the protein concentrate, which was obtained as a byproduct of starch production.


CONCLUSIONS
Amaranthus cruentus BRS Alegria has potential application in the production of flour, starch and protein concentrates, with interesting characteristics for use as food ingredients.
Tapia-Blácido
Delia R
DR
Department of Chemistry, FFCLRP, University of São Paulo, CEP 14040-930, Ribeirão Preto, São Paulo, Brazil. delia@ffclrp.usp.br
Sobral
Paulo J A
PJ
Menegalli
Florencia C
FC
D000418:Albumins / Q000032:analysis; D027721:Amaranthus / Q000737:chemistry*; D000688:Amylose / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis; D005433:Flour / Q000592:standards; D005782:Gels; D005916:Globulins / Q000032:analysis; D005983:Glutens / Q000032:analysis; D006358:Hot Temperature; D010940:Plant Proteins / Q000032:analysis*; D055315:Prolamins / Q000032:analysis; D012212:Rheology; D012639:Seeds / Q000737:chemistry* / Q000235:genetics; D013213:Starch / Q000737:chemistry* / Q000592:standards
D000418:Albumins; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D005782:Gels; D005916:Globulins; D010940:Plant Proteins; D055315:Prolamins; D005983:Glutens; D013213:Starch; D000688:Amylose