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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 2
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Articles

Structures, physicochemical properties, and applications of amaranth starch

Fan ZhuSchool of Chemical Sciences, University of Auckland, Auckland, New ZealandCorrespondence[email protected]
Pages 313-325 | Published online: 28 Oct 2016
 
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ABSTRACT

Amaranth as a rediscovered “new” crop is becoming a research focus in the recent two decades. The major carbohydrate of some amaranth species is starch, which accounts up to around 60% of the dry grains. This review summarizes the present knowledge of the isolation, composition, structures, physiochemical properties, modifications, and applications of amaranth starches, and provides suggestions for research to further improve the utilization.

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