X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus)
The X-ray diffraction pattern, rheological properties, particle size distribution and Fourier transform-infrared (FT-IR) spectra of native and processed (cooked, germinated and fermented) amaranth were determined using different techniques. The data revealed that the native and processed amaranth fl...
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Veröffentlicht in: | Journal of food measurement & characterization 2017-12, Vol.11 (4), p.1717-1724 |
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description | The X-ray diffraction pattern, rheological properties, particle size distribution and Fourier transform-infrared (FT-IR) spectra of native and processed (cooked, germinated and fermented) amaranth were determined using different techniques. The data revealed that the native and processed amaranth flour showed major peak values of the 2θ at 15°, 18° and 23° resembling an A-type X-ray diffraction pattern. The percent crystallinity of fermented and germinated amaranth flour was higher than the native amaranth flour whereas loss in crystallinity was observed for cooked amaranth flour. Fermented amaranth flour showed the highest value while cooked amaranth flour showed the lowest value for storage (G′) and loss modulus (G″). The value of tan∂ was lower than 1 for native and processed amaranth dough. Native amaranth flour showed unimodal size distribution and the size of flour granules were ranged from 0.67 to 98.1 µm in diameter while the germinated and fermented amaranth flour showed bimodal distribution. The FT-IR spectroscopy provides the information about the product composition in the form of peaks. The peak for starch was obtained in the range of 994–1144 cm
−1
. The proteins bands of native amaranth flour were reported at 1644 and 1545 cm
−1
. The changes observed in physicochemical properties of amaranth flour after processing treatments provided a crucial basis for its potential applications on industrial scale. |
doi_str_mv | 10.1007/s11694-017-9552-z |
format | Article |
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−1
. The proteins bands of native amaranth flour were reported at 1644 and 1545 cm
−1
. The changes observed in physicochemical properties of amaranth flour after processing treatments provided a crucial basis for its potential applications on industrial scale.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-017-9552-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amaranth ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Crystallinity ; Diffraction patterns ; Dough ; Engineering ; Fermented food ; Flour ; Food Science ; Fourier transforms ; Infrared spectra ; Infrared spectroscopy ; Loss modulus ; Original Paper ; Particle size distribution ; Physicochemical properties ; Rheological properties ; Rheology ; Size distribution ; Spectrum analysis ; X-ray diffraction</subject><ispartof>Journal of food measurement & characterization, 2017-12, Vol.11 (4), p.1717-1724</ispartof><rights>Springer Science+Business Media New York 2017</rights><rights>Springer Science+Business Media New York 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-baa42babfa106c55c3c49d91310eb95e9f7da33cef1daf920a7ba1eb397ff5a33</citedby><cites>FETCH-LOGICAL-c316t-baa42babfa106c55c3c49d91310eb95e9f7da33cef1daf920a7ba1eb397ff5a33</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-017-9552-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-017-9552-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Siwatch, Munish</creatorcontrib><creatorcontrib>Yadav, Ritika B.</creatorcontrib><creatorcontrib>Yadav, Baljeet S.</creatorcontrib><title>X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus)</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>The X-ray diffraction pattern, rheological properties, particle size distribution and Fourier transform-infrared (FT-IR) spectra of native and processed (cooked, germinated and fermented) amaranth were determined using different techniques. The data revealed that the native and processed amaranth flour showed major peak values of the 2θ at 15°, 18° and 23° resembling an A-type X-ray diffraction pattern. The percent crystallinity of fermented and germinated amaranth flour was higher than the native amaranth flour whereas loss in crystallinity was observed for cooked amaranth flour. Fermented amaranth flour showed the highest value while cooked amaranth flour showed the lowest value for storage (G′) and loss modulus (G″). The value of tan∂ was lower than 1 for native and processed amaranth dough. Native amaranth flour showed unimodal size distribution and the size of flour granules were ranged from 0.67 to 98.1 µm in diameter while the germinated and fermented amaranth flour showed bimodal distribution. The FT-IR spectroscopy provides the information about the product composition in the form of peaks. The peak for starch was obtained in the range of 994–1144 cm
−1
. The proteins bands of native amaranth flour were reported at 1644 and 1545 cm
−1
. The changes observed in physicochemical properties of amaranth flour after processing treatments provided a crucial basis for its potential applications on industrial scale.</description><subject>Amaranth</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Crystallinity</subject><subject>Diffraction patterns</subject><subject>Dough</subject><subject>Engineering</subject><subject>Fermented food</subject><subject>Flour</subject><subject>Food Science</subject><subject>Fourier transforms</subject><subject>Infrared spectra</subject><subject>Infrared spectroscopy</subject><subject>Loss modulus</subject><subject>Original Paper</subject><subject>Particle size distribution</subject><subject>Physicochemical properties</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Size distribution</subject><subject>Spectrum analysis</subject><subject>X-ray diffraction</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kE9LAzEQxYMoWGo_gLeAFwWjmc3-aY6lWC0UBKngLcxmk-7WulmT3UP76d2yRU-e5sG8N_P4EXIN_AE4zx4DQCpjxiFjMkkidjgjowikYDGI-PxXR-klmYSw5ZwDZHGcihH5_GAe97SorPWo28rV99SXxu3cptK4o1gXdLFmyzcaGqNbjzS0XVGZQJ2ljXfahGAKil_osW5Lejs7qS7Qct84Xbq68BXqLtxdkQuLu2Ampzkm74un9fyFrV6fl_PZimkBactyxDjKMbcIPNVJooWOZSFBADe5TIy0WYFCaGOhQCsjjlmOYHIhM2uTfjMmN8Pdvt93Z0Krtq7zdf9SCZ5N00TwKfQuGFzauxC8sarxVV9-r4CrI1Y1YFU9VnXEqg59JhoyoffWG-P_Lv8f-gGFW3zy</recordid><startdate>20171201</startdate><enddate>20171201</enddate><creator>Siwatch, Munish</creator><creator>Yadav, Ritika B.</creator><creator>Yadav, Baljeet S.</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20171201</creationdate><title>X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus)</title><author>Siwatch, Munish ; Yadav, Ritika B. ; Yadav, Baljeet S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-baa42babfa106c55c3c49d91310eb95e9f7da33cef1daf920a7ba1eb397ff5a33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Amaranth</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Crystallinity</topic><topic>Diffraction patterns</topic><topic>Dough</topic><topic>Engineering</topic><topic>Fermented food</topic><topic>Flour</topic><topic>Food Science</topic><topic>Fourier transforms</topic><topic>Infrared spectra</topic><topic>Infrared spectroscopy</topic><topic>Loss modulus</topic><topic>Original Paper</topic><topic>Particle size distribution</topic><topic>Physicochemical properties</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Size distribution</topic><topic>Spectrum analysis</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Siwatch, Munish</creatorcontrib><creatorcontrib>Yadav, Ritika B.</creatorcontrib><creatorcontrib>Yadav, Baljeet S.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Siwatch, Munish</au><au>Yadav, Ritika B.</au><au>Yadav, Baljeet S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus)</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2017-12-01</date><risdate>2017</risdate><volume>11</volume><issue>4</issue><spage>1717</spage><epage>1724</epage><pages>1717-1724</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>The X-ray diffraction pattern, rheological properties, particle size distribution and Fourier transform-infrared (FT-IR) spectra of native and processed (cooked, germinated and fermented) amaranth were determined using different techniques. The data revealed that the native and processed amaranth flour showed major peak values of the 2θ at 15°, 18° and 23° resembling an A-type X-ray diffraction pattern. The percent crystallinity of fermented and germinated amaranth flour was higher than the native amaranth flour whereas loss in crystallinity was observed for cooked amaranth flour. Fermented amaranth flour showed the highest value while cooked amaranth flour showed the lowest value for storage (G′) and loss modulus (G″). The value of tan∂ was lower than 1 for native and processed amaranth dough. Native amaranth flour showed unimodal size distribution and the size of flour granules were ranged from 0.67 to 98.1 µm in diameter while the germinated and fermented amaranth flour showed bimodal distribution. The FT-IR spectroscopy provides the information about the product composition in the form of peaks. The peak for starch was obtained in the range of 994–1144 cm
−1
. The proteins bands of native amaranth flour were reported at 1644 and 1545 cm
−1
. The changes observed in physicochemical properties of amaranth flour after processing treatments provided a crucial basis for its potential applications on industrial scale.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-017-9552-z</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Amaranth Chemistry Chemistry and Materials Science Chemistry/Food Science Crystallinity Diffraction patterns Dough Engineering Fermented food Flour Food Science Fourier transforms Infrared spectra Infrared spectroscopy Loss modulus Original Paper Particle size distribution Physicochemical properties Rheological properties Rheology Size distribution Spectrum analysis X-ray diffraction |
title | X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus) |
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