Development of an enzymatic procedure to produce high-protein amaranth flour |
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Authors: | A. P. Barba de la Rosa O. Paredes-López |
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Affiliation: | (1) Unidad Irapuato, CIEA-Inst. Politécnico Nal., Apdo. Postal 629, 36500 Irapuato, Gto., México |
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Abstract: | Summary A basic procedure was developed to produce high-protein amaranth flour (HPAF) using a commercial preparation of heat-stable alpha-amylase. Slurries (20%, w/v) of gelatinized whole flour were liquefied at 70 and 90°C, pH 6.5, 0.1% (w/v) enzyme concentration and 30 min hydrolysis time. Protein content of raw flour was increased from 15 to 29.6 or 39.3% at liquefaction temperatures of 70 or 90°C, respectively. Some physicochemical and functional properties of HPAF were assessed. HPAF might be used as a dry milk extender. |
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