Studies on standardization and physico-chemical properties of Amaranth flour cakes

Abstract

Egg cakes were prepared by using different levels of amaranth flour into\rrefined wheat flour with the constant level of whey protein concentrate by method of U.S.\rWheat Associates in 1983. Physical characteristics of amaranth grains and functional properties\rof flour were studied. It was found that seed weight, volume are less than other cereal as Amaranth\rseeds are tiny and lighter in weight. The water absorption and fat absorption capacity of variety\rPRA-3 was recorded as 1.6 per g of flour and 1.9 ml/g flour. Volume and specific volume of\rcontrol cake was higher than the amaranth flour incorporated cakes. There was significant\rdifference between volume index, symmetry index and uniformity index of control and 40 per\rcent amaranth flour cake. The overall acceptability scores of 40 per cent Amaranth flour cake\rwas maximum and more than control for cakes (8.3).