Effect of processing on squalene content of grain amaranth fractions.

Shweta, Srivastava and Sreerama, Y. N. and Usha, Dharmaraj (2021) Effect of processing on squalene content of grain amaranth fractions. Journal of Cereal Science, 100. p. 103218. ISSN 0733–5210

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Abstract

Amaranth is one of the good squalene sources among the grains. The distribution of oil in the grain amaranth varies, and hence, the grain was fractionated into endosperm rich and bran rich streams and evaluated for its oil and squalene contents. The grains were popped, steamed and germinated, and fractionated into endosperm rich and bran rich streams, and the total oil and squalene contents of all the streams were estimated. The effect of germination on the net squalene contents was negative, while popping showed a positive effect. The squalene content was highest (14.38 g/100 g oil) in popped bran fraction followed by steamed bran (12.76 g) and steamed whole (11.16 g) samples. However, processing exhibited a negative effect on the sample’s total oil contents with an overall decrease of about 18%. The bran fractions among all of the processed samples also exhibited a decrease in the total oil contents from 21.3 to 10.5 g/100 g. These results suggest that grain amaranth can be used as a natural source of squalene for the development of food products with health promoting functions.

Item Type:	Article
Uncontrolled Keywords:	Popping Germination Steaming Squalene Fatty acid profile
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Jul 2021 04:49
Last Modified:	19 Jul 2021 04:49
URI:	http://ir.cftri.res.in/id/eprint/14893

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