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  • Title: Effects of popping on nutrient contents of amaranth seed.
    Author: Murakami T, Yutani A, Yamano T, Iyota H, Konishi Y.
    Journal: Plant Foods Hum Nutr; 2014 Mar; 69(1):25-9. PubMed ID: 24189775.
    Abstract:
    Amaranth seeds can be popped by heating. The traditional method of popping in a skillet is simple, but it is difficult to control the heating time and temperature. To overcome these disadvantages, we developed a fluidized bed continuous processing system based on hot air heating for producing popped amaranth seeds in bulk. Using this system, we evaluated the effects of heat treatment at 260 °C for 15 s on the contents of B-group vitamins and essential and trace elements in amaranth seeds. The results showed that the treatment did not affect the content of B-group vitamins, and the recovery for essential and trace elements was 97-196%. This popping system is useful for processing amaranth seeds in terms of the product quality and nutrition.
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