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Evaluation of roller milling potential of amaranth grains

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12595/
http://dx.doi.org/10.1016/j.jcs.2016.11.006
 
Title Evaluation of roller milling potential of amaranth grains
 
Creator Suresh, D.Sakhare
Aashitosh, A. Inamdar
Preetham Kumar, K. Vishnuswamy
Usha, Dharmaraj
 
Subject 08 Grains
04 Milling
 
Description In the present study roller milling potential of amaranth grains was evaluated. The conditioning moisture
influenced the millability of the amaranth grain. The results showed that the coarse seed coat (CSC)
fraction increased from 12.91 to 38.33% with increase in conditioning moisture of the grains from 11 to
18.5%. The nutrients were more concentrated in the CSC fraction, while flour (FL) fraction showed low
protein, ash, fat and dietary fiber contents. As the grain moisture content was increased from 11.0 to
15.5%, the yield of flour decreased with improvement in the brightness values. CSC showed higher values
for redness and yellowness and lower values for brightness compared to other milled fractions. CSC had
the highest water and oil holding capacities with the values of 410 g/100 g and 215 g/100 g respectively.
The swelling power was also higher for CSC and fine seed coat (FSC) fractions. Among milled fractions,
highest pasting temperature of 75.9 �C and peak viscosity of 212 BU was recorded for CSC and FL fractions
respectively. These results showed that the roller mill can be used for milling amaranth grains to
produce fractions rich in nutrients with unique functional properties.
 
Date 2017
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12595/1/Journal%20of%20Cereal%20Science%2073%20%282017%29%2055e61.pdf
Suresh, D.Sakhare and Aashitosh, A. Inamdar and Preetham Kumar, K. Vishnuswamy and Usha, Dharmaraj (2017) Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 73. pp. 55-61.