Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions

Evaluation of functional properties of milled fractions
of grain amaranth may be useful to decide the end uses
of the grain. Hence, pasting profiles of amaranth fractions obtained
by milling the grains at different moisture contents were
studied in relation with their starch profile and also with their
swelling power and solubility indices. It was observed that, for
flour fraction, the viscosity parameters were lowest at 14–16 %
moisture content. Swelling power and solubility indices of the
samples varied as a function of grain moisture content. The
middling fraction also showed similar pasting pattern with the
variation of grain moisture content. The seed coat fractions
showed higher gelatinization temperature compared to that of
fine flour and middling fractions. However, starch content of the
fine seed coat fraction was comparable with that of the flour and
middling fractions. The coarse seed coat fraction showed lower
viscosity parameters than the other samples. Viscosity parameters
correlated well among themselves while, they did not show
significant correlation with the starch content. However, the viscosity
parameters showed negative correlation with the soluble
amylose content. The study revealed that, the fractions obtained
by milling the grains at different moisture content show differential
pasting profiles and functional properties.