Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread)

Journal of Food Processing and Preservation

Volumn 42, Issue 1, 2018, Pages

  Banerji, Anamika ^a   Ananthanarayan, Laxmi ^a   Lele, Smita ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CROPS; PROTEINS; WATER ABSORPTION; WATER QUALITY;

DROUGHT CONDITIONS; NUTRITIONAL IMPROVEMENT; NUTRITIONAL PROFILES; PSEUDO CEREALS; QUALITY CHARACTERISTIC; RHEOLOGICAL STUDIES; TRADITIONAL PRODUCTS; WHOLE WHEAT FLOURS;

NUTRITION;

EID: 85019539408     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13361     Document Type: Article

References (40)

1. AACC. (1976). Approved methods of American Association of Cereal Chemists (Method 44-15A). St. Paul, MN: Author.
2. AACC. (1995). Approved methods of American Association of Cereal Chemists (Farinograph Characteristics, Method 54-21). St. Paul, MN: Author.
3. Akson, W., & Stahman, M. (1964). A pepsin–pancreatin digest index of protein quality. Journal of Nutrition, 83, 257–261.
4. Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Science and Nutrition, 60, 240–257.
5. AOAC. (1995). Official methods of analysis (16th ed.). Washington, DC: Author.
6. Arya, S., Ananthanarayan, L., Rodrigues, L., & Waghmare, A. (2016). Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality. Journal of Food Measurement and Characterization, 10, 614–624.
7. Ayo, J. A. (2001). The Effect of amaranth grain flour on the quality of bread. International Journal of Food Properties, 4, 341–351.
8. Becker, R. (1989). Preparation, composition and nutritional implications of amaranth seed oil. Cereal Foods World, 34, 950–953.
9. Berganza, B. E., Morán, A. W., Rodríguez, G., Coto, N. M., Santamaría, M., & Bressani, R. (2003). Effect of variety and location on the total fat, fatty acids and squalene content of amaranth. Plant Foods for Human Nutrition, 58, 1–6.
10. Bodroža-Solarov, M., Filipčev, B., & Kevrešan, Z. (2008). Quality of bread supplemented with popped Amaranthus cruentus grain. Journal of Food Process Engineering, 31, 602–618.
11. Bressani, R. (1989). The proteins of grain amaranth. Food Reviews International, 5, 13–38.
12. Bressani, R. (1994). Amaranth-biology, chemistry and technology. Boca Raton, FL: CRC Press Inc.
13. Bressani, R., Sánchez-Marroquín, A., & Morales, E. (1992). Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality. Food Reviews International, 8, 23–49.
14. Budin, J. T., Breene, W. M., & Putnam, D. H. (1996). Some compositional properties of seeds and oils of eight Amaranthus species. Journal of the American Oil Chemists' Society, 73, 475–481.
15. Collar, C., Andreu, P., Martı'nez, J., & Armero, E. (1999). Optimization of hydrocolloid addition to improve wheat bread dough functionality: A response surface methodology study. Food Hydrocolloids, 13, 467–475.
16. De la Barca, A. M. C., Rojas-Martínez, M. E., Islas-Rubio, A. R., & Cabrera-Cháve, F. (2010). Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Foods for Human Nutrition, 65, 241–246.
17. Gamel, T. H., Linssen, J. P., & Alink, G. M. (2004). Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthus cruentus L. Journal of the Science of Food and Agriculture, 84, 1153–1158.
18. Gamel, T. H., Linssen, J. P., Mesallam, A. S., Damir, A. A., & Shekib, L. A. (2006). Seed treatments affect functional and antinutritional properties of amaranth flours. Journal of the Science of Food and Agriculture, 86, 1095–1102.
19. Ghodke, S. K. (2009). Effect of guar gum on dough stickiness and staling in chapatti-an Indian unleavened flat bread. International Journal of Food Engineering, 5, 1317.
20. Ghodke, S. K., & Ananthanarayan, L. (2007). Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids. Food Hydrocolloids, 21, 110–117.
21. Gómez-Galera, S., Rojas, E., Sudhakar, D., Zhu, C., Pelacho, A. M., Capell, T., & Christou, P. (2010). Critical evaluation of strategies for mineral fortification of staple food crops. Transgenic Research, 19, 165–180.
22. Gratzfeld-Huesgen, A. (1999). Sensitive and reliable amino acid analysis in protein hydrolysates using the Agilent 1100 Series HPLC. Retrieved from https://www.agilent.com/cs/library/technicaloverviews/Public/59685658.pdf
23. Grausgruber, H., Hatzenbichler, E., & Ruckenbauer, P. (2003). Analysis of repeated stickiness measures of wheat dough using a texture analyzer. Journal of Texture Studies, 34, 69–82.
24. Khan, M. A., Mahesh, C., Semwal, A. D., & Sharma, G. K. (2015). Effect of spinach powder on physico chemical, rheological, nutritional and sensory characteristics of chapati premixes. Journal of Food Science and Technology, 52, 2359–2365.
25. Koeppe, S., Harris, P., & Hanna, M. (1987). Physical properties and some nutritional characteristics of an extrusion product with defatted amaranth seeds and defatted maize gluten meal (80: 20 ratio). Cereal Chemistry, 64, 332–336.
26. Lorenz, K. (1981). Amaranthus hypochondriacus – characteristics of the starch and baking potential of the flour. Starch - Stärke, 33, 149–153.
27. Padua, M. R., & Padua-Maroun, H. (1984). Rheological behavior of Venezuelan arepa dough from precooked corn flour. Cereal Chemistry, 61, 37–41.
28. Pedersen, B., Hallgren, L., Hansen, I., & Eggum, B. O. (1987). The nutritive value of amaranth grain (Amaranthus caudatus) 2. As a suppliment to cereals. Qualitas Plantarum Plant Foods for Human Nutrition, 36, 325–334.
29. Pourafshar, S., Rosentrater, K. A., & Krishnan, P. G. (2015). Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of Food Science and Technology, 52, 5691–5699.
30. Rao, P. H., Leelavathi, K., & Shurpalekar, S. R. (1986). Objective measurements of the consistency of chapati dough using a research water absorption meter. Journal of Texture Studies, 17, 401–420.
31. Samiyi, M., & Ashraf, H. R. (2007). Iranian breads supplemented with amaranth flour. International Journal of Food Science & Technology, 28, 625–628.
32. Sanz-Penella, J. M., Wronkowska, M., Soral-Smietana, M., & Haros, M. (2013). Effect of whole amaranth flour on bread properties and nutritive value. LWT - Food Science and Technology, 50, 679–685.
33. Sindhuja, A., Sudha, M. L., & Rahim, A. (2005). Effect of incorporation of amaranth flour on the quality of cookies. European Food Research and Technology, 221, 597–601.
34. Singhal, R. S., & Kulkarni, P. R. (1988). Composition of the seeds of some Amaranthus species. Journal of the Science of Food and Agriculture, 42, 325–331.
35. Sudha, M. L., & Leelavathi, K. (2012). Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality. Journal of Food Science and Technology, 49, 713–720.
36. Suhendro, E., Waniska, R., & Rooney, L. (1993). Effects of added proteins in wheat tortillas. Cereal Chemistry, 70, 412–412.
37. Vázquez-Rodríguez, J. A., Amaya-Guerra, C. A., Báez-González, J. G., Núñez-González, M. A., & Figueroa-Cárdenas, J. D. (2013). Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla. CyTA – Journal of Food, 11, 62–66.
38. Vidya, S., Ravi, R., & Bhattacharya, S. (2012). Effect of thermal treatment on selected cereal-millets flour doughs & their baking quality. Food and Bioprocess Technology, 6, 1218–1227.
39. Whitmore, J. S. (2000). Drought management on farmland. Netherlands: Springer.
40. Zhao, W., Zhai, F., Zhang, D., An, Y., Liu, Y., He, Y., … Scrimshaw, N. S. (2004). Lysine-fortified wheat flour improves the nutritional and immunological status of wheat-eating families in northern China. Food and Nutrition Bulletin, 25, 123–129.