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Plant Foods Hum Nutr. 2014 Mar;69(1):25-9. doi: 10.1007/s11130-013-0392-7.

Effects of popping on nutrient contents of amaranth seed.

Author information

1
Osaka City Institute of Public Health and Environmental Sciences, 8-34 Tojo-cho, Tennoji-ku, Osaka, 543-0026, Japan, tar-murakami@city.osaka.lg.jp.

Abstract

Amaranth seeds can be popped by heating. The traditional method of popping in a skillet is simple, but it is difficult to control the heating time and temperature. To overcome these disadvantages, we developed a fluidized bed continuous processing system based on hot air heating for producing popped amaranth seeds in bulk. Using this system, we evaluated the effects of heat treatment at 260 °C for 15 s on the contents of B-group vitamins and essential and trace elements in amaranth seeds. The results showed that the treatment did not affect the content of B-group vitamins, and the recovery for essential and trace elements was 97-196%. This popping system is useful for processing amaranth seeds in terms of the product quality and nutrition.

PMID:
24189775
DOI:
10.1007/s11130-013-0392-7
[Indexed for MEDLINE]

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