title: Effects of popping on nutrient contents of amaranth seed.
abstract: Amaranth seeds can be popped by heating. The traditional method of popping in a skillet is simple, but it is difficult to control the heating time and temperature. To overcome these disadvantages, we developed a fluidized bed continuous processing system based on hot air heating for producing popped amaranth seeds in bulk. Using this system, we evaluated the effects of heat treatment at 260 °C for 15 s on the contents of B-group vitamins and essential and trace elements in amaranth seeds. The results showed that the treatment did not affect the content of B-group vitamins, and the recovery for essential and trace elements was 97-196%. This popping system is useful for processing amaranth seeds in terms of the product quality and nutrition.
authors.affiliation: Osaka City Institute of Public Health and Environmental Sciences, 8-34 Tojo-cho, Tennoji-ku, Osaka, 543-0026, Japan, tar-murakami@city.osaka.lg.jp.
authors.forename: Taro
authors.initials: T
authors.lastname: Murakami
authors.forename: Aiko
authors.initials: A
authors.lastname: Yutani
authors.forename: Tetsuo
authors.initials: T
authors.lastname: Yamano
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Iyota
authors.forename: Yotaro
authors.initials: Y
authors.lastname: Konishi
mesh_terms: D000388:Air; D027721:Amaranthus / Q000737:chemistry*; D004032:Diet; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D012639:Seeds / Q000737:chemistry*; D014131:Trace Elements / Q000032:analysis*; D014803:Vitamin B Complex / Q000032:analysis*
chemical_list: D014131:Trace Elements; D014803:Vitamin B Complex