PMID- 18683942
OWN - NLM
STAT- MEDLINE
DCOM- 20081031
LR  - 20161124
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 56
IP  - 17
DP  - 2008 Sep 10
TI  - Influence of Amaranthus betacyanin pigments on the physical properties and color 
      of wheat flours.
PG  - 8212-7
LID - 10.1021/jf801579c [doi]
AB  - The effect of betacyanin pigments from Amaranthus tricolor and Amaranthus 
      cruentus on chromatic and physicochemical properties of three wheat flours was 
      studied. Addition of Amaranthus betacyanins increased the gelatinization 
      temperatures (T(o), T(p), and T(c)) of all wheat flours without altering their 
      transition ranges (T(c)-T(o)). The melting enthalpies (DeltaH) were either 
      increased or decreased depending on the types of flour and pigment. Amaranthus 
      betacyanins decreased the peak viscosity (PV), hot paste viscosity (HPV), cold 
      paste viscosity (CPV), setback (SB), and pasting time (PT) of all flours and 
      increased the breakdown (BD). Texture profile analysis (TPA) showed that 
      Amaranthus betacyanins decreased hardness, and gumminess, and increased 
      cohesiveness of all gels, without altering adhesiveness. Chromatic investigation 
      exhibited that A. tricolor and A. cruentus pigments imparted gels with red and 
      orange-yellow hues with favorable color stability.
FAU - Zhu, Fan
AU  - Zhu F
AD  - School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong 
      Kong.
FAU - Cai, Yi-Zhong
AU  - Cai YZ
FAU - Sun, Mei
AU  - Sun M
FAU - Corke, Harold
AU  - Corke H
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20080807
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Carbocyanines)
SB  - IM
MH  - Amaranthus/*chemistry
MH  - Carbocyanines/*pharmacology
MH  - Chemical Phenomena
MH  - Chemistry, Physical
MH  - Color
MH  - Drug Stability
MH  - Flour/*analysis
MH  - Thermodynamics
MH  - Triticum/*chemistry
MH  - Viscosity
EDAT- 2008/08/08 09:00
MHDA- 2008/11/01 09:00
CRDT- 2008/08/08 09:00
PHST- 2008/08/08 09:00 [pubmed]
PHST- 2008/11/01 09:00 [medline]
PHST- 2008/08/08 09:00 [entrez]
AID - 10.1021/jf801579c [doi]
PST - ppublish
SO  - J Agric Food Chem. 2008 Sep 10;56(17):8212-7. doi: 10.1021/jf801579c. Epub 2008 
      Aug 7.