![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Studies on Standardization and Physico-Chemical Properties of Amaranth Flour Cakes
Subscribe/Renew Journal
Egg cakes were prepared by using different levels of amaranth flour into refined wheat flour with the constant level of whey protein concentrate by method of U.S. Wheat Associates in 1983. Physical characteristics of amaranth grains and functional properties of flour were studied. It was found that seed weight, volume are less than other cereal as Amaranth seeds are tiny and lighter in weight. The water absorption and fat absorption capacity of variety PRA-3 was recorded as 1.6 per g of flour and 1.9 ml/g flour. Volume and specific volume of control cake was higher than the amaranth flour incorporated cakes. There was significant difference between volume index, symmetry index and uniformity index of control and 40 per cent amaranth flour cake. The overall acceptability scores of 40 per cent Amaranth flour cake was maximum and more than control for cakes (8.3).
Keywords
Cakes, Amaranth Flour, Wheat Flour, Whey Protein Concentrate, Physical Charateristics, Physical Indices.
Subscription
Login to verify subscription
User
Font Size
Information
- AACC (1969). Approved Methods of American Association of Cereal Chemists. Vol. I and II. American Association of Cereal Chemists., U.S.A., Incorporation Minnesota.
- Amerine, N.A., Pangborn, R.M. and Roessler, E.B. (1965). Principles of sensory evaluation of food. Academic Press, New York.
- Becker, R., Wheeler, E.L., Lorenz, K., Stafford, A.E., Grosjean, O.K., Betschart, A.A. and Saunders, R.M. (1981). A compositional study of amaranth grain. J. Food Sci., 46 : 1175-1180.
- Fletcher, R.J. (2004). ‘Pseudocereals, Overview’, in Wrigley G., Corke, H. and Walker, C.E. (ends), Encylopedia of Grain Science, Oxford, Elesvier, pp.488-493.
- Gopalan, C., Ramasastri, B.V. and Balasubramanian, S.C. (1989). Nutritive value of Indian foods, NIN, ICMR, Hyedrabad. pp. 81.
- Lin, M.J., Humbert, E.S. and Sosulski, F.W. (1974). Certain functional properties of sunflower meal products. J. Food Sci., 39 : 368.
- Opute, F.I. (1979). Seed lipid of the grain amaranths. J. Experi. Bot., 30: 601-603.
- Rathore, T.R. (1954). Munsell soil colour charts. Munsell Color Company, JNC. Baltimore, Maryland 21218. USA.
- Sharma, H.K., Tewari, S., Singh, M. and Goyal, P. (1998). Bakery products in next millennium. Beverage & Food World, 12 : 40-46.
- Smith, A.K. and Circle, S.J. (1972). Soyabean : Chemistry and Technology Westport. Connecticut., 1 : 455-456.
- Snedecor, G.W. and Cochran, W.G. (1967). Statistical methods. 6th Ed. Oxford IBH Publishing Corporation, Calcutta (W.B.) INDIA.
- U.S. Wheat Associates (1983). Bakers Hand-book on Practical baking. U.S. Wheat Associates Publisher, New Delhi (INDIA).
- Williams, C.P., Nakocl, H. and Singh, K.B. (1983). Relationship between cooking time and some physical characteristics in chickpea (Cicer arietinum L.). J. Food & Agric., 34 (5): 492-495.
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 327
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 0