Control of abrasive grinding of amaranth grain to obtain two fractions with industrial potential
Abstract
Interest in the grain amaranth has increased in recent years due to its great potential as a functional food. The investigation showed the effect of milling abrasive conditions on protein/fat contain apparent area index and color parameters of the starchy fraction (FA) of the amaranth grain. It used a experimental design Box-Benhken, involving three factors: humidity (8-12%b.s.), mill feed (100-200 g) and process time (30-90 min). Image analysis was used to determine apparent area index, while chroma meter was used to determine color changes. Protein/fat contains, the CIELAB coordinates and apparent area index were affected by three factors, being little significant effect of the humidity. Results showed the formation of a starchy fraction and other lipoprotein fraction (FLP). The starchy fraction can be used directly in wet milling to obtain native starch, while lipoprotein fraction has great potential in the extraction of polypeptides to nutraceutical area.Downloads
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