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Cereal Chem. 71:392-393   |  VIEW ARTICLE

Note: Isolation and Characterization of Starch from Amaranth Flour.

J. Zhao and R. L. Whistler. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

A simple procedure for isolation of amaranth starch uses commercial amaranth flour as starting material. Flour is stirred in 0.25% sodium hydroxide solution, and the starch is isolated by screening and centrifugation with water washing. Granules remain well-formed, with a low content of protein and fat. In comparison, a commercial sample had higher protein and fat content, which may account for the existence of the starch "popcorn" balls formed of granules cemented together in a unique spherical shape.

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