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Effects of Popping on Nutrient Contents of Amaranth Seed |
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| Authors: | Taro Murakami Aiko Yutani Tetsuo Yamano Hiroyuki Iyota Yotaro Konishi |
| Institution: | 1. Osaka City Institute of Public Health and Environmental Sciences, 8-34 Tojo-cho, Tennoji-ku, Osaka, 543-0026, Japan 2. Department of Mechanical and Physical Engineering, Graduate School of Engineering, Osaka City University, 3-3-138, Sugimoto, Sumiyoshi-ku, Osaka, 558-8585, Japan 3. Department of Food Science and Nutrition, Graduate School of Human Life Science, Osaka City University, 3-3-138, Sugimoto, Sumiyoshi-ku, Osaka, 558-8585, Japan |
| Abstract: | Amaranth seeds can be popped by heating. The traditional method of popping in a skillet is simple, but it is difficult to control the heating time and temperature. To overcome these disadvantages, we developed a fluidized bed continuous processing system based on hot air heating for producing popped amaranth seeds in bulk. Using this system, we evaluated the effects of heat treatment at 260 °C for 15 s on the contents of B-group vitamins and essential and trace elements in amaranth seeds. The results showed that the treatment did not affect the content of B-group vitamins, and the recovery for essential and trace elements was 97–196 %. This popping system is useful for processing amaranth seeds in terms of the product quality and nutrition. |
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