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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #305015
Title: Properties of amaranth flour with functional oat products

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: Journal of Food Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/21/2014
Publication Date: 7/15/2014
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2014. Properties of amaranth flour with functional oat products. Journal of Food Research. 3(6):1-11.

Interpretive Summary: This study found that some new functional composites could be valuable for developing new functional food products having useful health benefits for decreasing heart problems, diabetes, and obesity. These new amaranth-oat composites will be beneficial for coronary heart disease prevention. Amaranth flour containing the essential amino acid, lysine, was blended with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of amaranth-oat composites were evaluated for their useful properties. Shear thinning properties were observed for all the composites. The improved water holding capacities were found for amaranth-Nutrim and amaranth-oat bran concentrate composites compared to amaranth. All these amaranth-oat composites have improved nutritional value and texture qualities for functional food applications.

Technical Abstract: Amaranth flour containing the essential amino acid, lysine, was composited with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of amaranth-oat composites were evaluated. The amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. The amaranth-OBC (oat bran concentrate) composites showed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the composites. The improved water holding capacities were found for amaranth-Nutrim and amaranth-OBC composites 24 compared to amaranth. These amaranth-oat composites have improved nutritional value and texture qualities for functional food applications.