Effects of popping on nutrient contents of amaranth seed.
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...
| Publicado en: | Plant Foods for Human Nutrition Vol. 69; no. 1; pp. 25 - 30 |
|---|---|
| Autores principales: | , , , , |
| Formato: | Journal Article |
| Publicado: |
Springer Nature
Mar2014
|
| Acceso en línea: | Ver este registro en EBSCOhost |
| Sumario: | 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. |
|---|