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Article: Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours

TitleInfluence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours
Authors
KeywordsAmaranthus betacyanin pigments
Color
Gelatinization
Pasting
Texture
Wheat flours
Issue Date2008
PublisherAmerican 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?
AbstractThe 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 Identifierhttp://hdl.handle.net/10722/60645
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhu, Fen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-05-31T04:15:45Z-
dc.date.available2010-05-31T04:15:45Z-
dc.date.issued2008en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2008, v. 56 n. 17, p. 8212-8217en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/60645-
dc.description.abstractThe 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.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAmaranthus betacyanin pigmentsen_HK
dc.subjectColoren_HK
dc.subjectGelatinizationen_HK
dc.subjectPastingen_HK
dc.subjectTextureen_HK
dc.subjectWheat floursen_HK
dc.titleInfluence of Amaranthus betacyanin pigments on the physical properties and color of wheat floursen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://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+floursen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf801579cen_HK
dc.identifier.pmid18683942-
dc.identifier.scopuseid_2-s2.0-52649092376en_HK
dc.identifier.hkuros152426en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-52649092376&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume56en_HK
dc.identifier.issue17en_HK
dc.identifier.spage8212en_HK
dc.identifier.epage8217en_HK
dc.identifier.isiWOS:000258938000090-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridZhu, F=35306203800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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