«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Food Processing: Techniques and Technology > Archive > Volume 48, Issue 1, 2018 > Amaranth grain processing in a grain roller mill
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Amaranth grain processing in a grain roller mill

Shmalko N. A. a
,
Stanislav O. Smirnov b
Affiliation
a Associate Professor of the Food Technology Institute, Kuban State Technological University, candidate of technical sciences
b Associate Director for Research, Research Institute Food Concentrates Industry and Special Food Technology
Copyright ©Shmalko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
DOI: http://doi.org/10.21603/2074-9414-2018-1-99-107
REFERENCES
  1. Pankratov G.N., Meleshkina E.P., Vitol I.S., Hadrokov R.H. Aktualʼnoe napravlenie razvitiya mukomolʼnoy otrasli [Storage and processing of agricultural products]. Khranenie i pererabotka selʼkhozsyrʼya [Storage and processing of agricultural products], 2017, no. 4, pp. 29–31.
  2. Zlochevskiy V.L., Chikina V.Ju. Ustroystvo dlya plyushcheniya zerna mayatnikovogo tipa [A device for crushing grain]. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta [Bulletin of Altai State Agrarian University], 2009, no. 6(56), pp. 57–62.
  3. Najmushin A.A. Modelʼ razmola zerna pshenitsy, uchityvayushchee ego molekulyarnoe stroenie [Model grinding wheat, taking into account its molecular structure]. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta [Bulletin of Altai State Agrarian University], 2013, no. 10(108), pp. 110–115.
  4. Caselato-Sousa V.M., Amaya-Farfan J. State of Knowledge on Amaranth Grain: a Comprehensive Review. Journal of Food Science, 2012, vol. 77, no. 4, pp. 93–104. DOI: 10.1111/j.1750-3841.2012.02645.x.
  5. Ogrodowska D., Zadernowski R., Czaplicki S., Wronowska B., Derewiaka D. Amaranth seeds and products − the source of bioactive compounds. Polish Journal of Food and Nutrition Sciences, 2014, vol. 64, no. 3, pp. 165–170.
  6. Janssen F., Pauly A., Rombouts I., et al. Proteins of amaranth (Amarantus Spp.), buckwheat (Fagopyrum Spp.), and quinoa (Chenopodium Spp.): A food science and technology perspective. Comprehensive Reviews in Food Science and Food Safety, 2017, vol. 16, no. 1, pp. 39–58. DOI: 10.1111/1541-4337.12240.
  7. Tang Y., Tsao R. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: A review. Molecular Nutrition and Food Research, 2017, vol. 61, no. 7, 16 p. DOI: 10.1002/mnfr.201600767.
  8. Barrio D.A., Anon M.C. Potential antitumor properties of a protein isolate obtained from the seeds of amaranth mantegazzianus. European Journal of Nutrition, 2010, vol. 49, no. 2, pp. 73–82. DOI: 10.1007/s00394-009-0051-9.
  9. Macharia-Mutie C.W., Omusundi A.M., Brouwer I.D., Mwai J.M., Mwangi A.M. Simulation of the effect of maize porridge fortified with grain amaranth or micronutrient powder containing NaFeEDTA on iron intake and status in Kenyan children. Public Health Nutrition, 2013, vol. 3, no. 9, pp. 1605–1613. DOI: 10.1017/S1368980012005174.
  10. Preetham Kumar K.V., Dharmaraj U., Sakhare S.D., Inamdar A. Preparation of protein and mineral rich fraction from grain amaranth and evaluation of its functional characteristics. Journal of Cereal Science, 2016, vol. 69, pp. 358–362. DOI: 10.1016/j.jcs.2016.05.002.
  11. Alvarez-Jubete L., Arendt E.K., Gallagher E. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 2009, vol. 60, iss. 4, pp. 240–257. DOI: 10.1080/09637480902950597.
  12. Inglett G.E., Chen D., Liu S.X. Physical properties of gluten-free sugar cookies made from amaranth-oat composites. LWT − Food Science and Technology, 2015, vol. 63, no. 1, pp. 214–220. DOI: 10.1016/j.lwt.2015.03.056.
  13. Gambus H., Wrona P., Pastuzka D., et al. Enrichment of gluten-free roll with amaranth and flaxseed increases the concentration of calcium and phosphorus in the bones of rats. Polish Journal of Food and Nutrition Sciences, 2009, vol. 59, no. 4, pp. 349–355.
  14. Bavykina I.A., Zvyagin A.A., Miroshnichenko L.A., Gusev K.Ju., Zharkova I.M. Effektivnostʼ produktov iz amaranta v bezglyutenovom pitanii detey s neperenosimostʼyu glyutena [Efficacy of amaranth products in gluten-free nutrition of children with gluten intolerance]. Voprosy pitaniya [Nutrition issues], 2017, vol. 86, no. 2, pp. 91–99.
  15. Zhakataeva A.N., Uazhanova R.U. Sanitarnoe i mikrobiologicheskoe issledovanie khleba s dobavleniem muki amaranta A. cruentus [Sanitary and microbiological study of bread with the addition of amaranth flour A. cruentus]. Vestnik Almatinskogo tehnologicheskogo universiteta [Bulletin of Almaty Technological University], 2012, no. 6, pp. 63–66.
  16. Sakhare S.D., Inamdar A., Preetham Kumar K.V., Dharmaraj U. Evaluation of roller milling potential of amaranth grains. Journal of Cereal Science, 2017, vol. 73, pp. 55–61. DOI: 10.1016/j.jcs.2016.11.006.
  17. Preetham Kumar K.V., Dharmaraj U., Sakhare S.D., Inamdar A. Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions. Journal of Food Science and Technology-Mysore, 2016, vol. 53, iss. 5, pp. 2434–2442. DOI: 10.1007/s13197-016-2226-8.
  18. Uazhanova R.U., Roslyakov Yu.F., Zharkova I.V., Shmalʼko N.A. Amarant – prodovolʼstvennaya kulʼtura (proiskhozhdenie, sistematika, morfologiya, fiziologiya, introduktsiya, vozdelyvanie, khimicheskiy sostav, sushka, khranenie, pererabotka, primenenie). [Amaranth is a food crop (origin, systematics, morphology, physiology, introduction, cultivation, chemical composition, drying, storage, processing, use)]. Krasnodar: KubGTU Publ., 2016. 348 p.
  19. Shmalʼko N.A., Smirnov S.O. Sposob ochistki zerna amaranta ot primesey [Method of purification of amaranth grain from impurities]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2017, no. 3, pp. 114–120. DOI: 10.21179/2074-9414-2017-3-114-120.
  20. Chikina E.Yu., Zlochevskiy V.L. Energiya szhatiya zernovki pri plyushchenii [The energy of compression of the grains during the compaction]. Vestnik Altayskogo gosudarstvennogo agrarnogo universiteta [Bulletin of Altai State Agrarian University], 2011, no. 7(81), pp. 93–96
How to quote?
About journal

Download
Contents
References
Техника и технология пищевых производств (Food Processing: Techniques and Technology) uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files