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Bin Wen - One of the best experts on this subject based on the ideXlab platform.
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Seed germination in relation to the invasiveness in spiny Amaranth and edible Amaranth in Xishuangbanna, SW China.
PloS one, 2017Co-Authors: Bin WenAbstract:Both spiny and edible Amaranths (Amaranthus spinosus and A. tricolor) are exotic annuals in China that produce numerous small seeds every year. Spiny Amaranth has become a successful invader and a troublesome weed in Xishuangbanna, but edible Amaranth has not, although it is widely grown as a vegetable there. As seed germination is one of the most important life-stages contributing to the ability of a plant to become invasive, we conducted experiments to compare the effects of high temperature and water stress on seed germination in two varieties each of spiny Amaranth and edible Amaranth. Overall, the seeds of both Amaranth species exhibited adaptation to high temperature and water stress, including tolerance to ground temperatures of 70°C for air-dried seeds, which is consistent with their behavior in their native ranges in the tropics. As expected, the invasive spiny Amaranth seeds exhibited higher tolerance to both continuous and daily periodic high-temperature treatment at 45°C, and to imbibition-desiccation treatment, compared to edible Amaranth seeds. Unexpectedly, edible Amaranth seeds exhibited higher germination at extreme temperatures (10°C, 15°C, and 40°C), and at lower water potential (below -0.6 MPa). It is likely that cultivation of edible Amaranth has selected seed traits that include rapid germination and germination under stressful conditions, either of which, under natural conditions, may result in the death of most germinating edible Amaranth seeds and prevent them from becoming invasive weeds in Xishuangbanna. This study suggests that rapid germination and high germination under stress conditions—excellent seed traits for crops and for many invasive species—might be a disadvantage under natural conditions if these traits are asynchronous with natural local conditions that support successful germination.
Ritu Sindhu - One of the best experts on this subject based on the ideXlab platform.
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Thermal, structural and textural properties of Amaranth and buckwheat starches
Journal of Food Science and Technology, 2018Co-Authors: Ritu Sindhu, B. S. KhatkarAbstract:Starches isolated from Amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than Amaranth starch gels. Starch from common buckwheat produced the hardest gel and Amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of Amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for T_P and T_C. Buckwheat starches showed lower enthalpy change values than Amaranth starches of both the cultivars. X-ray diffractometry confirmed ‘A’ type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in Amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and Amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm^−1) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.
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Amaranth Starch Isolation, Oxidation, Heat-Moisture Treatment and Application in Edible Film Formation
International Journal of Advanced Engineering Research and Science, 2018Co-Authors: Ritu Sindhu, Bhupendar Singh KhatkarAbstract:Starch was isolated from Amaranth grains and subjected to modification treatments. Oxidation of isolated starch was done using sodium hypochlorite and heat-moisture treatment was done at 85dC for 6hr keeping the moisture content 30% during treatment. Native and modified starches of Amaranth were used for preparation of edible films and different characteristics of films were evaluated. Both the modification treatments increased tensile strength of Amaranth starch films. Heat moisture treatment increased water vapour permeability while oxidation had contrary effects on Amaranth starch films. Water solubility of films of Amaranth starches was reduced by modification treatments of starches. Heat moisture treatments increased yellowness of starch films.
Norazman Mohamad Nor - One of the best experts on this subject based on the ideXlab platform.
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Decolorization and degradation mechanism of Amaranth by Polyporus sp. S133
Bioprocess and Biosystems Engineering, 2014Co-Authors: Tony Hadibarata, Norazman Mohamad NorAbstract:Polyporus sp. S133 decolorized the Amaranth in 72 h (30 mg L(-1)) under static and shaking conditions. Liquid medium containing glucose has shown the highest decolorization of Amaranth by Polyporus sp. S133. When the effect of increasing inoculum concentration on decolorization of Amaranth was studied, maximum decolorization was observed with 15 % inoculum concentration. Significant increase in the enzyme production of laccase (102.2 U L(-1)) was observed over the period of Amaranth decolorization compared to lignin peroxidase and manganese peroxidase. Germination rate of Sorghum vulgare and Triticum aestivum was less with Amaranth treatment as compared to metabolites obtained after its decolorization. Based on the metabolites detected by GC-MS, it was proposed that Amaranth was bio-transformed into two intermediates, 1-hydroxy-2-naphthoic acid and 1,4-naphthaquinone. Overall findings suggested the ability of Polyporus sp. S133 for the decolorization of azo dye and ensured the ecofriendly degradation of Amaranth.
P.j. Fito - One of the best experts on this subject based on the ideXlab platform.
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Study of the puffing process of Amaranth seeds by dielectric spectroscopy
Journal of Food Engineering, 2012Co-Authors: Marta Castro-giraldez, P.j. Fito, J.m. Prieto, Ana AndrésAbstract:Abstract Amaranth (Amaranth spp) is considered a pseudocereal with valuable nutritional characteristics. Amaranth grain is commonly used in cereal industry as expanded product obtained from the puffing operation. In this work, the puffing process of Amaranth seeds with different water content was studied. Moreover, the seeds and puffed kernels were analyzed by Differential Scanning Calorimetry (DSC), image analysis, dielectric spectroscopy and Cryo-SEM. The results of the study allowed identifying different levels of water retention in Amaranth seeds. Moreover, the expansion process was modeled determining the critical points, obtaining the state variables and the final product conditions. It was also performed a structural study of the Amaranth seed and the puffed product. The dielectric properties were also measured for determining the optimal time for the puffing operation.
B. S. Khatkar - One of the best experts on this subject based on the ideXlab platform.
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Thermal, structural and textural properties of Amaranth and buckwheat starches
Journal of Food Science and Technology, 2018Co-Authors: Ritu Sindhu, B. S. KhatkarAbstract:Starches isolated from Amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than Amaranth starch gels. Starch from common buckwheat produced the hardest gel and Amaranth starch from VL-44 cultivar produced the softest gel. Gelatinisation temperatures of Amaranth and buckwheat starches differed significantly and tartary buckwheat starch showed the highest values for T_P and T_C. Buckwheat starches showed lower enthalpy change values than Amaranth starches of both the cultivars. X-ray diffractometry confirmed ‘A’ type crystalline pattern for all tested starch samples and higher relative crystallinity was noticed in Amaranth starches than buckwheat starches. Tartary buckwheat exhibited the lowest value of relative crystallinity and Amaranth starch of Durga cultivars showed the highest value of relative crystallinity. FTIR spectrums showed band at similar wavenumbers (cm^−1) with varying intensities. A declining order of paste clarity during storage at refrigeration temperature was observed for all starches.