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- Publisher Website: 10.1021/jf801579c
- Scopus: eid_2-s2.0-52649092376
- PMID: 18683942
- WOS: WOS:000258938000090
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Article: Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours
Title | Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours |
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Authors | |
Keywords | Amaranthus betacyanin pigments Color Gelatinization Pasting Texture Wheat flours |
Issue Date | 2008 |
Publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau |
Citation | Journal Of Agricultural And Food Chemistry, 2008, v. 56 n. 17, p. 8212-8217 How to Cite? |
Abstract | The effect of betacyanin pigments from Amaranthus tricolor and Amaranthus cruentus on chromatic and physicochemical properties of three wheat flours was studied. Addition of Amaranthus betacyanins increased the gelatinization temperatures (To, Tp, and Tc) of all wheat flours without altering their transition ranges (Tc-To). The melting enthalpies (ΔH) were either increased or decreased depending on the types of flour and pigment. Amaranthus betacyanins decreased the peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV), setback (SB), and pasting time (PT) of all flours and increased the breakdown (BD). Texture profile analysis (TPA) showed that Amaranthus betacyanins decreased hardness, and gumminess, and increased cohesiveness of all gels, without altering adhesiveness. Chromatic investigation exhibited that A. tricolor and A. cruentus pigments imparted gels with red and orange-yellow hues with favorable color stability. © 2008 American Chemical Society. |
Persistent Identifier | http://hdl.handle.net/10722/60645 |
ISSN | 2021 Impact Factor: 5.895 2020 SCImago Journal Rankings: 1.203 |
ISI Accession Number ID | |
References |
DC Field | Value | Language |
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dc.contributor.author | Zhu, F | en_HK |
dc.contributor.author | Cai, YZ | en_HK |
dc.contributor.author | Sun, M | en_HK |
dc.contributor.author | Corke, H | en_HK |
dc.date.accessioned | 2010-05-31T04:15:45Z | - |
dc.date.available | 2010-05-31T04:15:45Z | - |
dc.date.issued | 2008 | en_HK |
dc.identifier.citation | Journal Of Agricultural And Food Chemistry, 2008, v. 56 n. 17, p. 8212-8217 | en_HK |
dc.identifier.issn | 0021-8561 | en_HK |
dc.identifier.uri | http://hdl.handle.net/10722/60645 | - |
dc.description.abstract | The effect of betacyanin pigments from Amaranthus tricolor and Amaranthus cruentus on chromatic and physicochemical properties of three wheat flours was studied. Addition of Amaranthus betacyanins increased the gelatinization temperatures (To, Tp, and Tc) of all wheat flours without altering their transition ranges (Tc-To). The melting enthalpies (ΔH) were either increased or decreased depending on the types of flour and pigment. Amaranthus betacyanins decreased the peak viscosity (PV), hot paste viscosity (HPV), cold paste viscosity (CPV), setback (SB), and pasting time (PT) of all flours and increased the breakdown (BD). Texture profile analysis (TPA) showed that Amaranthus betacyanins decreased hardness, and gumminess, and increased cohesiveness of all gels, without altering adhesiveness. Chromatic investigation exhibited that A. tricolor and A. cruentus pigments imparted gels with red and orange-yellow hues with favorable color stability. © 2008 American Chemical Society. | en_HK |
dc.language | eng | en_HK |
dc.publisher | American Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau | en_HK |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | en_HK |
dc.subject | Amaranthus betacyanin pigments | en_HK |
dc.subject | Color | en_HK |
dc.subject | Gelatinization | en_HK |
dc.subject | Pasting | en_HK |
dc.subject | Texture | en_HK |
dc.subject | Wheat flours | en_HK |
dc.title | Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours | en_HK |
dc.type | Article | en_HK |
dc.identifier.openurl | http://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=56 &issue=17&spage=8212&epage=8217&date=2008&atitle=Influence+of+Amaranthus+betacyanin+pigments+on+the+physical+properties+and+color+of+wheat+flours | en_HK |
dc.identifier.email | Cai, YZ: yzcai@hkucc.hku.hk | en_HK |
dc.identifier.email | Sun, M: meisun@hkucc.hku.hk | en_HK |
dc.identifier.email | Corke, H: harold@hku.hk | en_HK |
dc.identifier.authority | Cai, YZ=rp00661 | en_HK |
dc.identifier.authority | Sun, M=rp00779 | en_HK |
dc.identifier.authority | Corke, H=rp00688 | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1021/jf801579c | en_HK |
dc.identifier.pmid | 18683942 | - |
dc.identifier.scopus | eid_2-s2.0-52649092376 | en_HK |
dc.identifier.hkuros | 152426 | en_HK |
dc.relation.references | http://www.scopus.com/mlt/select.url?eid=2-s2.0-52649092376&selection=ref&src=s&origin=recordpage | en_HK |
dc.identifier.volume | 56 | en_HK |
dc.identifier.issue | 17 | en_HK |
dc.identifier.spage | 8212 | en_HK |
dc.identifier.epage | 8217 | en_HK |
dc.identifier.isi | WOS:000258938000090 | - |
dc.publisher.place | United States | en_HK |
dc.identifier.scopusauthorid | Zhu, F=35306203800 | en_HK |
dc.identifier.scopusauthorid | Cai, YZ=8684149300 | en_HK |
dc.identifier.scopusauthorid | Sun, M=7403181447 | en_HK |
dc.identifier.scopusauthorid | Corke, H=7007102942 | en_HK |
dc.identifier.issnl | 0021-8561 | - |