This research was supported by Organizatión de los Estados Americanos and CONACYT-México. The authors are grateful to Dr. E. Espitía, INIFAP-Chapingo, for his competent technical assistance.
Enzymatic Production of High-Protein Amaranth Flour and Carbohydrate Rich Fraction
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 4, pages 1157–1161, July 1990
How to Cite
PAREDES-LÓPEZ, O., BARBA DE LA ROSA, A.P. and CÁRABEZ-TREJO, A. (1990), Enzymatic Production of High-Protein Amaranth Flour and Carbohydrate Rich Fraction. Journal of Food Science, 55: 1157–1161. doi: 10.1111/j.1365-2621.1990.tb01621.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/15/89; revised 9/26/89; accepted 12/29/89
The basic conditions of an enzymatic process to produce high-protein amaranth flour (HPAF) and carbohydrate rich fraction (CRF) from raw flour were determined. Commercial preparations of α-amylase and glucoamylase were used. Conditions for both enzymes were: 20% (w/v) slurries of gelatinized whole flour and 0.10% (v/w) enzyme; for amylase, pH 6.5, 70°C and 30 min liquefaction time; for glucoamylase, pH 4.5, 60°C and 60 min. The yield of HPAF was 38–39%. HPAF from both enzymes had 26–28% protein, 10–16% fat and 40–52% starch. Protein digestibility (76%) and reactive lysine (6.6–7.1 g/100g protein) of HPAF were comparable to raw flour. CRF had a 17–21 dextrose equivalent.