Modification of amaranth (Amaranthus viridis) starch, identification of functional groups, and its potentials as fat replacer
2018
Fasuan, Temitope Omolayo | Gbadamosi, Saka Olasunkanmi | Akanbi, Charles Taiwo
In this study, effects of oxidation, esterification, osmotic pressure, and cross‐linking modification methods on functional groups in Amaranthus viridis starch and feasibility of utilizing both native and derived starches as fat replacers were evaluated. The functional groups in native and modified starches were found to consist of OH stretch, CH stretch, CO stretch, NH bend, CH₂ and CH₃ bend, CO stretch, and CH bend. The results showed that oxidation, osmotic pressure, and cross‐linking increased the presence of alkenyl group in starch samples, which enhanced their characteristics as fat replacers. Moreover, modification methods affected the functional groups, which could lead to variations in performance when used as food ingredient. The ability of native and modified A. viridis starches as fat replacers could be ranked as oxidized starch > osmotic pressured starch > cross‐linked starch > native starch > esterified starch. PRACTICAL APPLICATIONS: Amaranthus viridis grains contain a significant amount of starch. The functionality of starch in food industry could be enhanced through modifications. Modified A. viridis starches have functional group (alkenyl group), which enhances their characteristics as fat replacers. Consequently, the modified starches could be used to partially replace fat in fat rich foods such as mayonnaise and salad cream. Thus, minimizes health risks associated with consumption of fatty foods
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