Optimisation of Modification Parameters for Amaranth Starch for the Development of Pudding and Study of the Quality Traits of Developed Pudding

Gupta, A. K. and Jha, A. K. and Singhal, S. (2021) Optimisation of Modification Parameters for Amaranth Starch for the Development of Pudding and Study of the Quality Traits of Developed Pudding. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (1). pp. 22-32. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Amaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 8C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 8C, were the optimised conditions to attain 16.77 g g1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.

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