Abstract
Physicochemical and functional properties of starches isolated from fifteen grain amaranth cultivars ( Amaranthus spp.) produced in China were analysed in this study. Amaranth starches had low but diverse amylose contents, ranging from 4.7% to 12.5%. Wide variation was also found in physicochemical properties, such as swelling power, water solubility index, pasting, thermal and textural properties. Amylose content was significantly correlated with functional properties, including pasting, thermal and textural properties and appeared to be the important determinant for these properties. Correlations among pasting, thermal and textural parameters were also significant. Principal component analysis using 17 variables extracted four principal components that explained 88% of the total variance. The first component represented amylose content, pasting and gel textural properties and explained 59% of the total variance, while the second component represented the thermal properties and accounted for an additional 14.5% of the total variance.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
