Showing papers on "Amaranthus hypochondriacus published in 1984"
TL;DR: In this paper, Amaranthus cruentus and amaranthus hypochondriacus granules were examined by scanning electron microscopy and their properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, were determined.
Abstract: Starch from four varieties of amaranth grain were examined by scanning electron microscopy. Physico-chemical properties, including swelling power, solubility, water binding capacity, enzyme susceptibility, amylograph viscosity, and amylose, were determined. Functional characteristics, including bread and cake baking performance were studied. The granules of starch isolated from seeds of Amaranthus cruentus and Amaranthus hypochondriacus were found to be very small in size. They were angular and polygonal in shape. Compared to corn starch, the amaranth starches had a higher swelling power, a lower solubility, a greater water binding capacity, a lower susceptibility to α-amylase, a higher amylograph viscosity and much lower amylose content. The amaranth starches produced very poor quality breads and cakes. The breads and cakes were low in volume, lacked symmetry, and had inferior grain, texture and crumb color.
Die Starke von Amaranthus – Physikalisch-chemische Eigenschaften und funktionelle Merkmale. Die Starken aus vier Varietaten von Amaranth-Korn wurden durch Raster-Elektronenmikroskopie untersucht. Daruber hinaus wurden die physikalisch-chemischen Eigenschaften, einschlieslich Quellvermogen, Loslichkeit, Wasserbindungsvermogen, enzymatische Angreifbarkeit, Amylograph-Viskositat sowie Amylosegehalt, bestimmt. Die funktionellen Merkmale, einschlieslich der Eignung zur Brot- und Kuchenbereitung, wurden studiert. Die aus den Samenkornern von Amaranthus cruentus und Amaranthus hypochondriacus isolierten Starkekorner waren sehr klein, wirklich und vieleckig. Im Vergleich zu Maisstarke zeigten die Amarant-Starken hoheres Quellvermogen, niedrigere Loslichkeit, groseres Wasserbindungsvermogen, geringere Angreifbarkeit durch α-Amylase, hohere Amylograph-Viskositat und wesentlich geringeren Amylosegehalt. Die Amaranth-Starken fuhrten zu geringen Qualitaten bei Broten und Kuchen. Diese zeigten geringes Volumen, waren sehr ungleichmasig geformt und minderwertig in bezug auf Gefuge, Textur und Krumenfarbe.
76 citations
TL;DR: Both additive and non-additive gene effects were responsible for the genetic variation in the diallel population, however, dominance variance was more important than additive variance in grain yield/ plant and harvest index in the F1 and F2.
Abstract: Genetical studies on grain yield and its contributing traits were made in a six parent complete diallel in the F1 and F2 generations of one of the most widely grown grain species of grain amaranths (Amaranthus hypochondriacus L.). Graphical analysis indicated that epistasis exists for 1,000-grain weight in the F1. Grain weight/panicle, yield/plant and harvest index indicated absence of non-allelic gene interaction. The harvest index in the F1 and F2 and grain weight/ panicle, 1,000-grain weight, yield/plant in the F2 appeared to be controlled by overdominance effects. Higher grain yield appeared to be associated with dominant genes. Both additive and non-additive gene effects were responsible for the genetic variation in the diallel population. However, dominance variance was more important than additive variance in grain yield/ plant and harvest index in the F1 and F2. For 1,000-grain weight additive genetic variance was more important in the F1 and non-additive in F2. There was overdominance of a consistent nature in the two analyses for harvest index in the F1 and F2, grain weight/ panicle, 1,000-grain weight and yield/plant in the F2 and partial dominance for 1,000-grain weight in the F1.
5 citations