Publication no. C-2002-1007-03R |  VIEW ARTICLE

Salts and pH Induced Changes in Functional Properties of Amaranth (Amaranthus tricolor L.) Seed Meal.

A. Mahajan (1) and S. Dua (1,2). (1) Department of Botany, Panjab University, Chandigarh 160 014, India. (2) Corresponding author. E-mail: <anildivya@mantraonline.com> Phone: 91-0172-601000. Cereal Chem. 79(6):834-837. Accepted July 22, 2002. Copyright 2002 American Association of Cereal Chemists, Inc.

Amaranth meal is a rich source of proteins, carbohydrates, and minerals with a low amount of anti-nutritional factors. It exhibits good functional properties. The effect of NaCl and NaHCO(3) salts and pH level on the functional properties of amaranth meal was studied. The water absorption capacity and protein solubility were improved in the presence of the salts. Protein solubility was high at extreme pH values and minimum at pH 4. Foaming capacity was poor in the presence of the two salts, while foam stability was better at lower concentrations of NaCl (0.2-0.6M). Changes in pH had a pronounced effect on the foaming properties of amaranth meal. Salts did not change the emulsification properties but significantly increased the relative viscosity of amaranth seed meal at higher concentrations of NaCl and NaHCO(3) (0.6-1.0M). Relative viscosity was highest at pH 10 and lowest at pH 4.