Abstract
Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.
Highlights
IntroductionAmaranth (amaranthus caudatus) grains contain about thirty percent more protein than cereals like rice, sorghum and rye (Macvean & Pöll, 1997)
Amaranth grains contain about thirty percent more protein than cereals like rice, sorghum and rye (Macvean & Pöll, 1997)
The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying
Summary
Amaranth (amaranthus caudatus) grains contain about thirty percent more protein than cereals like rice, sorghum and rye (Macvean & Pöll, 1997). Unlike the protein found in wheat and rye, amaranth contains a promising source of protein for people that are sensitive to gluten since it is gluten free (USDA, 2014). Amaranth has valuable nutrient contents for gluten-free diets compared to buckwheat, corn, millet, wild rice, oats and quinoa (Gallagher et al, 2004). The different levels of amaranth flour were mixed with wheat flour and baking ingredients that were fermented, molded, pan-proved and baked. The loaf volume decreased with increasing amounts of amaranth grain flour. Loaf volumes were significantly decreased for breads containing over15% amaranth flour compared to wheat flour bread on sensory qualities (Ayo, 2001)
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