View More View Less
  • 1 Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00


Amaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 °C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 °C, were the optimised conditions to attain 16.77 g g−1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.

  • Adhikary, D., Khatri-Chhetri, U., and Slaski, J. (2020). Amaranth: an ancient and high-quality wholesome crop. In: Waisundara, V.Y. (Ed.), Nutritional value of amaranth. IntechOpen, pp. 111142.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • AOAC (2019). Official methods of analysis of AOAC. Association of Official Analytical Chemist International .Washington, DC.

  • Bashir, M. and Haripriya, S. (2016). Assessment of physical and structural characteristics of almond gum. International Journal of Biological Macromolecules, 93: 476482.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Brenner, D.M., Baltensperger, D.D., Kulakow, P.A., Lehmann, J.W., Myers, R.L., Slabbert, M.M., and Sleugh, B.B. (2000). Genetic resources and breeding of Amaranthus. In: Janick, J. (Ed.), Plant breeding reviews, Vol. 19, pp. 227285.

    • Search Google Scholar
    • Export Citation
  • Chen, H.M., Fu, X., and Luo, Z.G. (2015). Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives. Food Hydrocolloids, 51: 355360.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Corredig, M., Sharafbafi, N., and Kristo, E. (2011). Polysaccharide–protein interactions in dairy matrices, control and design of structures. Food Hydrocolloids, 25(8): 18331841.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Domagała, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. International Journal of Food Properties, 12(3): 605615.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Kierulf, A., Whaley, J., Liu, W., Enayati, M., Tan, C., Perez-Herrera, M., You, Z., and Abbaspourrad, A. (2020). Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers. Food Chemistry, 315: 126246.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lee, D.U., Agarwal, S., and Rao, A. (2002). Th2 lineage commitment and efficient IL-4 production involves extended demethylation of the IL-4 gene. Immunity, 16(5): 649660.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lim, H.S. and Narsimhan, G. (2006). Pasting and rheological behavior of soy protein-based pudding. LWT – Food Science Technology, 39(4): 344350.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Lim, S.T., Han, J.A., Lim, H.S., and Bemiller, J.N. (2002). Modification of starch by dry heating with ionic gums. Cereal Chemistry, 79: 601606.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Luo, Z., He, X., Fu, X., Luo, F., and Gao, Q. (2006). Effect of microwave radiation on the physicochemical properties of normal maize, waxy maize and amylomaize V starches. Starch–Stärke, 58(9): 468474.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Mir, S.A. and Bosco, S.J.D. (2014). Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas. Food Chemistry, 157: 448456.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Pramodrao, K.S. and Riar, C.S. (2014). Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches. Food Hydrocolloids, 35: 613619.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Sablania, V. and Bosco, S.J.D. (2018). Optimization of spray drying parameters for Murraya koenigii (Linn) leaves extract using response surface methodology. Powder Technology, 335: 3541.

    • Crossref
    • Search Google Scholar
    • Export Citation
  • Singh, S. and David, J. (2017). Development of pudding with different levels of water chestnut (Trapa bispinosa) powder. Pharma Innovation, 6(4, Part B): 111115.

    • Search Google Scholar
    • Export Citation
  • Subramanian, V., Hoseney, R.C., and Bramel-Cox, P.J. (1994). Shear thinning properties of sorghum and corn starches. Cereal Chemistry, 71(3): 272275.

    • Search Google Scholar
    • Export Citation
  • Yu, S., Ma, Y., Menager, L., and Sun, D.W. (2012). Physicochemical properties of starch and flour from different rice cultivars. Food Bioprocess Technology, 5(2): 626637.

    • Crossref
    • Search Google Scholar
    • Export Citation


The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)


Acta Alimentaria

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • The ISI Alerting Services

Total Cites
Impact Factor 0,458
Impact Factor
Journal Self Cites
5 Year
Impact Factor
Article Influence
% Articles
Citable Items
Journal Rank
Scite Score
Scite Score Rank
Food Science 215/299 (Q3)


Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
2021 Volume 50
per Year
per Year
Founder Magyar Tudományos Akadémia
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)


Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 0 0 0
Feb 2021 0 0 0
Mar 2021 49 2 2
Apr 2021 51 4 2
May 2021 42 1 2
Jun 2021 21 0 0
Jul 2021 0 0 0