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Wyszukujesz frazę "Amaranthus caudatus" wg kryterium: Temat


Wyświetlanie 1-2 z 2
Tytuł:
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
Autorzy:
Chaquilla-Quilca, Guadalupe
Islas-Rubio, Alma Rosa
Vásquez-Lara, Francisco
Salcedo-Sucasaca, Lourdes
Silva-Paz, Reynaldo Justino
Luna-Valdez, Jesús Guadalupe
Powiązania:
https://bibliotekanauki.pl/articles/31341112.pdf
Data publikacji:
2024-05-14
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
Amaranthus caudatus
popped grains
pasting properties
bread physical properties
Flash profile
Opis:
This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA). Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%. A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed. At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly. In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread. Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties. Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 137-146
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Germination, alpha-, beta-amylase and total dehydrogenase activities of Amaranthus caudatus seeds under water stress in the presence of ethephon or gibberellin A3
Autorzy:
Bialecka, B
Kepczynski, J.
Powiązania:
https://bibliotekanauki.pl/articles/19888.pdf
Data publikacji:
2010
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
Amaranthus caudatus
seed
germination
alpha-amylase activity
beta-amylase activity
dehydrogenase activity
water stress
ethylene
gibberellin A3
polyethylene glycol
ethephon
water deficit
laboratory condition
plant
environmental stress
Opis:
Amaranthus caudatus L. seed germination was studied under different levels of water deficit induced by PEG 6000 in laboratory conditions. PEG at osmotic potentials -0.2 to -0.3 MPa at 24°C in darkness delayed germination and reduced final germination percentage. PEG solutions at osmotic potential lower than -0.3 MPa almost totally blocked seed germination. Ethephon was much more effective than GA3 in reversing PEG-caused inhibition of A. caudatus seed germination. PEG decreased α-amylase activity after 14 h incubation. It decreased β-amylase activity after 14 and 20 h, and caused an increase in total dehydrogenase activity only after 20 h of incubation. Unlike GA3, ethephon increased α-amylase activity in seeds after 12 and 14 h of incubation under water deficit. After 20 h of incubation there was no difference in α-amylase activity in any of the treatments. Neither ethephon nor GA3 affected the activity of β-amylase and dehydrogenase.
Źródło:
Acta Biologica Cracoviensia. Series Botanica; 2010, 52, 1; 7-12
0001-5296
Pojawia się w:
Acta Biologica Cracoviensia. Series Botanica
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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