Correlations between wet-milling characteristics of amaranth grain

• Published in: Journal of food engineering 2009-06, Vol.92 (3), p.275-279
• Main Authors: Calzetta Resio, Andrea N., Tolaba, Marcela P., Suárez, Constantino
• Format: Article
• Language: English
• Subjects: Amaranth; amaranth grain; Amaranthus cruentus; Biological and medical sciences; Cereal and baking product industries; Correlations; Food engineering; Food industries; food processing; food processing quality; Fundamental and applied biological sciences. Psychology; General aspects; isolation; Principal component analysis; protein content; Protein recovery; soaking; starch; starch granules; Starch recovery; Wet-milling
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.11.005

Relationships of acid wet-milling conditions (soaking temperature and sulfur dioxide concentration) to laboratory wet-milling characteristics (fraction yields, protein content of fractions, and recovery values) of amaranth seeds were determined. Based on correlation coefficients (Pearson matrix), it was found that: (a) starch recovery was significantly correlated to fiber yield ( r = −0.74); (b) the correlations of gluten recovery with protein content of starch ( r = −0.69) and among protein contents of fiber and gluten ( r = −0.63) pointed out the importance to have an efficient fiber isolation to assure satisfactory gluten yield; and (c) the solids in soaking water were correlated with protein contents of wet-milling being fractions being the coefficient value of −0.87 for gluten fraction. Principal component analysis identified three components (named as solids-leaching effect, protein-dispersion effect, and matrix-breakdown effect) that explained 95% of the total variation among wet-milling responses. The needs to recycle the processing water and the greater significance of the fraction quality over the fraction yield were revealed.