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

Fan Zhu; Yi Zhong Cai; Mei Sun; Harold Corke

doi:10.1021/jf801579c

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 journal › Article › peer-review

20 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 (T_o, T_p, and T_c) of all wheat flours without altering their transition ranges (T_c-T_o). 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 language	English
Pages (from-to)	8212-8217
Number of pages	6
Journal	Journal of Agricultural and Food Chemistry
Volume	56
Issue number	17
DOIs	https://doi.org/10.1021/jf801579c
State	Published - 10 Sep 2008
Externally published	Yes

Keywords

Amaranthus betacyanin pigments
Color
Gelatinization
Pasting
Texture
Wheat flours

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10.1021/jf801579c

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title = "Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours",

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.",

keywords = "Amaranthus betacyanin pigments, Color, Gelatinization, Pasting, Texture, Wheat flours",

author = "Fan Zhu and Cai, {Yi Zhong} and Mei Sun and Harold Corke",

year = "2008",

month = sep,

day = "10",

doi = "10.1021/jf801579c",

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journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

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T1 - Influence of Amaranthus betacyanin pigments on the physical properties and color of wheat flours

AU - Zhu, Fan

AU - Cai, Yi Zhong

AU - Sun, Mei

AU - Corke, Harold

PY - 2008/9/10

Y1 - 2008/9/10

N2 - 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.

AB - 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.

KW - Amaranthus betacyanin pigments

KW - Color

KW - Gelatinization

KW - Pasting

KW - Texture

KW - Wheat flours

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U2 - 10.1021/jf801579c

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M3 - 文章

C2 - 18683942

AN - SCOPUS:52649092376

SN - 0021-8561

VL - 56

SP - 8212

EP - 8217

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 17

ER -

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

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Keywords

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