The Physicochemical, Morphological, Functional, Thermal Properties and Digestibility of Amaranthus Paniculatus (Rajgeera) Starch and Flour

Abstract

The present study aimed to characterize the physicochemical, morphological, functional, thermal properties and in vitro digestibility of Amaranthus paniculatus flour (APF) and Amaranthus paniculatus starch (APS). A significant difference (p ≤ 0.05) was observed in the chemical composition of Amaranthus paniculatus flour and starch; the amylose content of the starch (3.91%) was found to be significantly higher (p ≤ 0.05) than flour (2.35%). SEM of APS revealed that the starch granules were polygonal, had a smooth surface, and had no fissures. Amaranthus paniculatus flour and starch exhibited A‐type crystallinity; however, the relative crystallinity of APS (15.75%) was significantly higher (p ≤ 0.05) than flour (12.76%). Both starch and flour exhibited similar FT‐IR patterns. The functional properties, including solubility, water and oil absorption capacity of APF were significantly higher (p ≤ 0.05) than APS. The enthalpy of gelatinization (ΔH) of APS was found to be significantly higher (p ≤ 0.05) than APF. Amaranthus paniculatus starch has a significantly higher (p ≤ 0.05) amount of rapid digestible starch (RDS) than flour, however, the flour of Amaranthus paniculatus has significantly higher (p ≤ 0.05) resistant starch (RS) and slowly digestible starch (SDS). The study revealed that Amaranthus paniculatus flour and starch are significantly different from each other and can be used in various food and non‐food industries due to their physicochemical, functional and structural properties.

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