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

20 Scopus citations


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
Issue number17
StatePublished - 10 Sep 2008
Externally publishedYes


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


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