Assessment of functional properties of amaranth seed flour

Abstract

Presently amaranth is considered to be an alternative crop and researchers all over the world have focused on improving agronomic features of the crop as well as techniques used for processing the pseudo-cereal. Functional properties of cereal play very important role in food production. This study evaluated parameters of functional properties such as water and oil absorption capacity, foaming capacity and stability and least gelation concentration of amaranth seed flour were analyzed. The functional properties of raw amaranth flour indicate its suitability for use as a substitute for other flour based food products commonly consumed by Indians, which in turns provides wide scope of its utilization in food industry.