Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 8212-8217

  Zhu, Fan ^a   Cai, Yi Zhong ^a   Sun, Mei ^a   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amaranthus betacyanin pigments; Color; Gelatinization; Pasting; Texture; Wheat flours

Indexed keywords

CARBOCYANINE; CYANINE DYE;

AMARANTHUS; ARTICLE; CHEMISTRY; COLOR; DRUG STABILITY; FLOUR; PHYSICAL CHEMISTRY; THERMODYNAMICS; VISCOSITY; WHEAT;

AMARANTHUS; CARBOCYANINES; CHEMISTRY, PHYSICAL; COLOR; DRUG STABILITY; FLOUR; THERMODYNAMICS; TRITICUM; VISCOSITY;

AMARANTHUS; AMARANTHUS CRUENTUS; AMARANTHUS TRICOLOR; TRITICUM AESTIVUM;

EID: 52649092376     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801579c     Document Type: Article

References (39)

1. Kumar, J. K.; Sinha, A. K. Resurgence of natural colorants: A holistic view. Nat. Prod. Res. 2004, 18, 59-84.
2. Delgado-Vargas, F.; Jimenez, A. R.; Paredes-Lopez, O. Natural pigments: Carotenoids, anthocyanins, and betalains - Characteristics, biosynthesis, processing and stability. Crit. Rev. Food Sci. Nutr. 2000, 40, 173-289.
3. Stintzing, F. C.; Carle, R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. Technol. 2004, 15, 19-38.
4. Stafford, H. A. Anthocyanins and betalains-evolution of the mutually exclusive pathways. Plant Sci. 1994, 101, 91-98.
5. Cai, Y. Z.; Sun, M.; Corke, H. Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends Food Sci. Technol. 2005, 16, 370-376.
6. Herbach, K. M.; Stintzing, F. C.; Carle, R. Betalain stability and degradation - structural and chromatic aspects. J. Food Sci. 2006, 71, 41-50.
7. Kanner, J.; Harel, S.; Granit, R. Betalain: A new class of dietary cationized antioxidants. J. Agric. Food Chem. 2001, 49, 5178-5185.
8. Cai, Y. Z.; Sun, M.; Corke, H. Antioxidant activity of betalains from plants in the Amaranthaceae. J. Agric. Food Chem. 2003, 51, 2288-2294.
9. Gan, Z.; Ellis, P. R.; Schofield, J. D. Gas cell stabilization and gas retention in wheat bread dough. J. Cereal Sci. 1995, 21, 215-230.
10. Zaidul, I. S. M.; Yamauchi, H.; Kim, S.; Hashimoto, N.; Noda, T. RVA study of mixtures of wheat flour and potato starches with different phosphorus contents. Food Chem. 2007, 102, 1105-1111.
11. Gunaratne, A.; Ranaweera, S.; Corke, H. Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl β-cyclodextrin. Carbohydr. Polym. 2007, 70, 112-122.
12. Thirathumthavom, D.; Charoenrein, S. Thermal and pasting properties of acid-treated rice starches. Starch/Staerke. 2005, 57, 217-222.
13. Gunaratne, A.; Corke, H. Influence of prior acid treatment on acetylation of wheat, potato and maize starches. Food Chem. 2007, 105, 917-925.
14. Takahashi, M.; Moritaka, H. Effects of monascus pigment on microstructure and color tone of bread. J. Jpn. Soc. Food Sci. 2007, 54, 67-74.
15. Cai, Y. Z.; Sun, M.; Wu, H. X.; Huang, R. H.; Corke, H. Characterization and quantification of betacyanin pigments from diverse Amaranthus species. J. Agric. Food Chem. 1998, 46, 2063-2070.
16. Cai, Y. Z.; Sun, M.; Corke, H. Identification and distribution of simple and acylated betacyanin pigments in the Amaranthaceae. J. Agric. Food Chem. 2001, 49, 1971-1978.
17. Xue, J.; Ngadi, M. Thermal properties of batter systems formulated by combinations of different flours. Lebensm.-Wiss. Technol. 2007, 40, 1459-1465.
18. Sahlstrøm, S.; Bævre, A. B.; Bråthen, E. Impact of starch properties on hearth bread characteristics. I. Starch in wheat flour. J. Cereal Sci. 2003, 37, 275-284.
19. Cai, Y. Z.; Sun, M.; Corke, H. Colorant properties and stability of Amaranthus betacyanin pigments. J. Agric. Food Chem. 1998, 46, 4491-4495.
20. Kim, C. S.; Walker, C. E. Effects of sugars and emulsifiers on starch gelatinization evaluated by differential scanning calorimetry. Cereal Chem. 1992, 69, 212-217.
21. Spies, R. D.; Hoseney, R. C. Effect of sugars on starch gelatinization. Cereal Chem. 1982, 59, 128-131.
22. Perry, P. A.; Donald, A. M. The effect of sugars on the gelatinisation of starch. Carbohydr. Polym. 2002, 49, 155-165.
23. Bao, J.; Corke, H. Pasting properties of γ-irradiated rice starches as affected by pH. J. Agric. Food Chem. 2002, 50, 336-341.
24. Atichokudomchai, N.; Varavinit, S.; Chinachoti, P. Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry (DSC). Starch/Staerke 2002, 54, 296-302.
25. Bertoft, E. Lintnerization of two amylose-free starches of A-and B-crystalline types, respectively. Starch/Staerke 2004, 56, 167-180.
26. Brennan, C. S.; Suter, M.; Matia-Merino, L.; Luethi, T.; Ravindran, G.; Goh, K.; Ovortrup, J. Gel and pasting behaviour of fenugreek-wheat starch and fenugreek-wheat flour combinations. Starch/ Staerke 2006, 58, 527-535.
27. Hung, P. V.; Maeda, T.; Morita, N. Waxy and high-amylose wheat starches and flours - characteristics, functionality and application. Trends Food Sci. Technol 2006, 17, 448-456.
28. Zaidul, I. S. M.; Nik Norulaini, N. A.; Omar, A. K. M.; Yamauchi, H.; Noda, T. RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches. Carbohydr. Polym. 2007, 69, 784-791.
29. Christianson, D. D.; Hodge, J. E.; Osborne, D.; Detroy, R. W. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem. 1981, 58, 513-517.
30. Doublier, J. L.; Llamas, G.; Le Meur, M. A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures. Carbohydr. Polym. 1987, 7, 251-275.
31. Wang, H. H.; Sun, D. W.; Zeng, Q. X.; Lu, Y. Q. Effect of pH, corn starch and phosphates on the pasting properties of rice flour. J. Food Eng. 2000, 46, 133-138.
32. Szczesniak, A. S. Letters. J. Food Sci. 1995, 60, vii-vii.
33. Truong, V. D.; Walter, W. M.; Hamann, D. D. Relationship between instrumental and sensory parameters of cooked sweet potato texture. J. Texture Studies. 1997, 28, 163-185.
34. Huang, M.; Kennedy, J. F.; Li, B.; Xu, X.; Xie, B. J. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydr. Polym. 2007, 69, 411-418.
35. Esteller, M. S.; Amaral, R. L.; Lannes, S. C. Effect of sugar and fat replacers on the texture of baked goods. J. Texture Studies. 2004, 35, 383-393.
36. Gómez, M.; Ronda, F.; Caballero, P. A.; Blanco, C. A.; Rosell, C. M. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 2007, 21, 167-173.
37. Lau, M. H.; Tang, J.; Paulson, A. T. Texture profile and turbidity of gellangelatin mixed gels. Food Res. Int. 2000, 33, 665-671.
38. Huang, A. S.; von Elbe, J. H. Kinetics of the degradation and regeneration of betanine. J. Food Sci. 1985, 50, 1115-1120.
39. Han, D.; Kim, S. J.; Kim, S. H.; Kim, D. M. Repeated regeneration of degraded red beet juice pigments in the presence of antioxidants. J. Food Sci. 1998, 63, 69-72.