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Comparative study of pasting properties of amaranth and buckwheat flour
Journal of Pharmacognosy and Phytochemistry · 2018 · Vol. 7(2) · pp. 811–813
Abstract
Pasting properties of amaranth and pseudo-cereals were determined. Buckwheat flour showed 1158cP, 1100cP, 65.33cP, 2277cP and 1177cP whereas amaranth flour showed 755.3cP, 738cP, 17.33cP, 960.6cP and 222.6cP as peak, trough, breakdown, final and setback viscosity, respectively. It was concluded that the pasting viscosities (peak, trough, breakdown, finaland setback viscosity) of amaranth flour were lower than buckwheat flour.
Food composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food BiotechnologyAmaranthFood scienceWheat flourViscosityChemistryMathematicsMaterials scienceComposite material
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