DisplayTitle

Freeze-Thaw Stability of Amaranth Starch and the Effects of Salt and Sugars¹

¹Published with the approval of the Director of the Agricultural Experiment Station, North Dakota State University, Fargo, ND 58105. ²Research assistant and associate professor, respectively, Department of Cereal Science, North Dakota State University, Fargo, ND 58105. ³Corresponding author. E-mail: rayasdu@okway.okstate.edu Phone: 405/744-6468. Fax: 405/744-6313. Present address: Food and Agricultural Products Research and Technology Center, Oklahoma State University, Stillwater, OK 74078-6055.

Freeze-thaw stability of amaranth, corn, wheat, and rice starches was determined measuring the percent of syneresis by centrifugation. Thermal properties were calculated by differential scanning calorimetry (DSC). The effects of salt (NaCl at 2 and 5%) and sugars (sucrose, glucose, and fructose at 10, 20, and 30%) on the freeze-thaw stability of amaranth starch were also studied. Based on DSC and centrifugation methods, amaranth starch had better stability after freezing and thawing through four cycles than did corn, wheat, and rice starches. Amaranth starch with added salt showed similar stability as compared with a control when measured by centrifugation and showed increased stability when measured by DSC. Adding sugars to amaranth starch gels had varying results, but for the most part, they showed similar or increased stability when compared with a control.