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ABSTRACT Amaranth as a rediscovered “new” crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to… Click to show full abstract
ABSTRACT Amaranth as a rediscovered “new” crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, composition, structures, physiochemical properties, modifications, and applications of amaranth starches, and provides suggestions for research to further improve the utilization.
Keywords:
applications amaranth;
properties applications;
physicochemical properties;
amaranth starch;
structures physicochemical
Journal Title: Critical Reviews in Food Science and Nutrition
Year Published: 2017
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Journal Title: Critical Reviews in Food Science and Nutrition
Year Published: 2017
Link to full text (if available)
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recommendations!