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

Fan Zhu, Yi Zhong Cai, Mei Sun, Harold Corke*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

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.

Original languageEnglish
Pages (from-to)8212-8217
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume56
Issue number17
DOIs
StatePublished - 10 Sep 2008
Externally publishedYes

Keywords

  • Amaranthus betacyanin pigments
  • Color
  • Gelatinization
  • Pasting
  • Texture
  • Wheat flours

Fingerprint Dive into the research topics of 'Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours'. Together they form a unique fingerprint.

Cite this