Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 368018
Title Flavor compounds of popped amaranth seeds
Author(s) Gamel, T.H.; Linssen, J.P.H.
Source Journal of Food Processing and Preservation 32 (2008)4. - ISSN 0145-8892 - p. 656 - 668.
Department(s) Onderwijsinstituut
Product Design and Quality Management Group
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) nutritional quality - grain amaranth - chemical-composition - sensory properties - amino-acid - protein - popcorn - food - oil
Abstract Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4¿11.3 cm3/g, 0.010¿0.012 cm/g and 10¿2%, respectively. Flavor compounds of raw and popped seed flour were isolated with a dynamic headspace procedure and were analyzed and identified by using gas chromatography-mass spectrometry. The main volatile compounds of raw seeds were 2, 4-dimethyl-1-heptene, 4-methylheptane, branched C11. H24 alkane and dodecene C12. H24 isomer. Those compounds represented about 70% of the total volatile compounds of the raw seeds. Most of the volatiles identified in popped seeds were aldehydes formed by Strecker degradation including 2-methylpropanal, 3-methylbutanal, 2-methylbutanal and phenylacetaldehyde. Also, alkylpyrazines such as methylpyrazine, vinylpyrazine, 2,5-dimethylptrazine and 3-ethyl-2, 5-dimethylpyrazine were found. These compounds could be characterized as cornlike, nutty, hazelnutty and having roasty odors, and they were not present in the raw seeds.
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