Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L* (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. (C) 2011 Elsevier Ltd. All rights reserved.

Desenvolvimento do sistema radicular de amaranto (Amaranthus cruentus, variedade BRS Alegria), de milheto (Pennisetum glaucum (L.), variedade BN-2) e de pé de galinha (Eleusine coracana L.) em duas classes de solo e quatro densidades

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

植物根系、根区微生物对大气CO2浓度倍增的反应及其生态学意

预测下世纪中叶，大气CO_2浓度将高到目前的两倍（即达到700μ1•1~(-1)）。CO_2倍增对植物地上部的影响已经有了较多的研究，胆是由于方法学上的困难，至今关于倍增CO_2对植物根及根区微生物的研究仍是非常匮乏。本文应用国际上最新的根研究方法，以根系为中心，研究开顶式CO_2C熏蒸培养室中，CO_2倍增条件下根系与地上部，根系与根区微生物[共生的泡囊－丛枝菌根（VAM）真菌，非共生的土壤微生物]的关系。 1. CO_2倍增对根系的影响目前CO_2倍增对根系影响的研究多集中在根生物量的测定，或根／冠比值的测定，而善于其它参数如根长度则很少涉及，而根表面的反应目前还未见文献报道。本实验以幼苗期小麦“青323”（Triticum aestivum）、水稻“中作 29”(Oryza sativa)、大豆“科农4号”（Glycine max）、玉米“农大3138”（Zea mays）、甜高粱“M－81E”（Sorghum saccharatum）为材料，研究CO_2倍增对植物生物量的影响，发现CO_2倍增使C_3植物水稻、大豆的地上部、根系干重均显著增加，使小麦的根系干重显著增加，地上部无显著差异;C_4植物玉米和甜高粱的地上部和根系均没有显著反应。植物干重反应资料表明在光合产物的分配方面，C_3和C_4植物之间存在巨大的差异。 为了解根系获取土壤资源的能力的变化，我们对根系总长度和总表面积进行了分析。用样格交叉法研究根系长度的变化，结果显示，幼苗期的小麦、大豆的根系长度均被显著促进，尤其值得注意的是，尽管玉米根系干重没有显著改变，但是根长度已发生显著变化。同时应用研究根系表面积的最新方法－Na NO_2吸附法，研究发现幼苗期小麦、水稻和大豆的根系表面积在CO_2倍增条件下均显著增加，C_4植物玉米的根表面积亦有显著增加，但甜高粱的根表面积却没有显著反应，这说明即使在C_4植物类型中，根系表面积的反应在不同物种间仍存在很大差异。由于根长度和根表面积增幅大于根干重的增幅，所以推断在CO_2倍增条件下，植物根系细根比例增加，这有利于植物获取更多的养分。由于不同植物之间根系的反应不同，这将改变群落中原有的根系竞争关系，从而影响群落中物种的组成。 2. CO_2倍增对VAM真菌侵染强度和活力的影响本文应用NBT染色法，并结合浸染强度等级和活力等级标准，首次对CO_2倍增条件下，植物VAM真菌的侵染强度和活力的变化进行了检测。对比常规的酸性品红乳酸甘油法和NBT法，发现两者在显示侵染强度时元显著差异，但后者能同时用于侵染活力等级的研究。对幼苗期大豆以及不同生长期的小麦和玉米根系VAM真菌的侵染强度和活力进行观测，结果显示，倍增CO_2对大豆的侵染强度和活力均没有显著效应;使幼苗期玉米的侵染强度显著增加，但侵染活力无显著差异，但随生长期的推移，侵染强度所受的CO_2倍增效应逐渐减小，与14天苗龄（DAP）和35DAP相比，侵染活力在22DAP时所受效应最大;使10DAP小麦的VAM侵染强度和活力均显著增加，而且这种效应在30DAP小麦中的表现与10DAP小麦的相同。说明C_3、C_4植物中，菌根真菌对CO_2倍增反应不同，这也许是C_3、C_4植物对CO_2倍增反应不同的原因之一。倍增CO_2改善了VAM真菌的发育，所以较之于非菌根侵染植物，菌根侵染植物将因为CO_2倍增而获益更多，另一方面不同种植物中，VAM真菌的发育反应不同，这将使植物群落中，根系获取无机营养的竞争能力发生变化，最终影响植物群落的物种丰度和生物多样性以及群落的演替。 3. CO_2倍增对非共生土壤微生物的影响CO_2倍增使生长70天的小麦、垂柳（Salix babylonica）、藜(Chenopodium album)、繁穗苋（Amaranthus cruentus）品种“红苋K112”的地上部和根系的生物量增加。以这些植物所在土壤为材料，用氯仿熏蒸直接提取法研究土壤微生物生物量C（C_(mic)）和生物量N（N_(mic)）的变化，发现CO_2倍增尽管使各类型植物的C_4植物）土壤中C_(mic)的变化趋势不完全相同（小麦和藜所在土壤的C_(mic)下降，垂柳中C_(mic)升高，而在繁穗苋中无显著差异），但N_(mic)在各物种所在土壤中均有不同程度的上升，在繁穗苋中增幅最大。C_(mic):N_(mic)比值在4个物种所在土壤中均明显下降，这意味着CO_2倍增后在植物生长后期，土壤微生物活性提高，分解植物凋落物和土壤中其它有机质的能力加强，从而改善贫瘠土壤中有机质质量。 4.CO_2倍增对植物呼吸和光合作用及C素积累的影响 1）CO_2倍增对植物暗呼吸的影响：以杜仲（Eucommia ulmoides）、紫花苜蓿(Medicago sativa)和玉米等10种植物的离体成熟叶片或整株为材料，研究不同测定温度（15～35 ℃）下，CO_2倍增对植物暗呼吸的影响。结果表明：在较低温度（15 ℃、20 ℃）下，CO_2倍增对植物暗呼吸没有显著效应;在较高温度（30 ℃、35 ℃）时，多数被测植物的暗呼吸显著增强。由于植物在不同温度时它们的暗咱吸受CO_2倍增的促进幅度不同，这将导致不同地区（环境温度不同）的植物暗呼吸反应有差异，而且由于不同物种的暗呼吸增幅不同，综合光合效应，它们的生物量的反应也会不同。 2）CO_2倍增对整株植物的CO_2气体交换及植物C素积累的影响：利用自行设计的一套CO_2气体测定装置，首次尝试同步测定CO_2倍增条件下幼苗期小麦地下部和地上部的气体交换在昼夜24小时内的变化及C素的积累。发现CO_2倍增不仅使小麦地上部C素的积累增加，也使地下部释放的C素增加，但整株植物的C素收入仍高于对照两倍多，这从植物与环境的CO_2气体交换角度为CO_2倍增促进植物生物量的增加提供了依据。并首次提出：植物的整体性及植物所在的环境条件（主要是温度和光照强度）决定着植物暗呼吸对CO_2倍增的响应方式：被抑制或无效应。

Urban and peri-urban agricultural production along railway tracks: a case study from the Mumbai Metropolitan Region

Urban and peri-urban agriculture (UPA) contributes to food security, serves as an opportunity for income generation, and provides recreational services to urban citizens. With a population of 21 Million people, of which 60 % live in slums, UPA activities can play a crucial role in supporting people’s livelihoods in Mumbai Metropolitan Region (MMR). This study was conducted to characterize the railway gardens, determine their role in UPA production, and assess potential risks. It comprises a baseline survey among 38 railway gardeners across MMR characterized by different demographic, socio-economic, migratory, and labour characteristics. Soil, irrigation water, and plant samples were analyzed for nutrients, heavy metals, and microbial load. All the railway gardeners practiced agriculture as a primary source of income and cultivated seasonal vegetables such as lady’s finger (Abelmoschus esculentus L. Moench), spinach (Spinacia oleracea L.), red amaranth (Amaranthus cruentus L.), and white radish (Raphanus sativus var. longipinnatus) which were irrigated with waste water. This irrigation water was loaded with 7–28 mg N l^(−1), 0.3–7 mg P l^(−1), and 8–32 mg K l^(−1), but also contained heavy metals such as lead (0.02–0.06 mg Pb l^(−1)), cadmium (0.03–0.17 mg Cd l^(−1)), mercury (0.001–0.005 mg Hg l^(−1)), and pathogens such as Escherichia coli (1,100 most probable number per 100 ml). Levels of heavy metals exceeded the critical thresholds in surface soils (Cr, Ni, and Sr) and produce (Pb, Cd, and Sr). The railway garden production systems can substantially foster employment and reduce economic deprivation of urban poor particularly slum dwellers and migrant people. However this production system may also cause possible health risks to producers and consumers.

Amaranth bars enriched with fructans: acceptability and nutritional value

Amaranth bars enriched with fructans: acceptability and nutritional value. There is an increasing appeal for convenience foods with potential health benefits to the consumer. Raw materials with high nutritional value and functional properties must be used on the development of these food products. Amaranth is a gluten-free grain with high nutrition value. Inulin and oligofructose are prebiotic ingredients presenting effects as the enhancement of calcium absorption. Amaranth bars enriched with inulin and oligofructose were developed in the flavors: banana, Brazilian nuts and dried grape, coconut, peach, strawberry and wall nut. The proximate composition were determined and compared to commercial cereal bars, available in traditional (n=59), light (n=60), diet (n=8), with soy (n=10) and quinoa (n=1) categories. Amaranth bars present mean global acceptance values from 6.3 to 7.6 on a 9-point hedonic scale, nutritional advantages as compared to commercial cereal bars (caloric reduction and higher levels of dietary fiber). Although amaranth is an unknown raw material in Brazil, it shows good potential to be used in the manufacturing of ready-to-eat products. As they are gluten free, these amaranth bars are also an alternative product for celiacs, also contributing to the enhancement of calcium absorption, a problem frequently observed in these patients.

Effects of processing methods on amaranth starch digestibility and predicted glycemic index

Amaranth has attracted a great deal of interest in recent decades due to its valuable nutritional, functional, and agricultural characteristics. Amaranth seeds can be cooked, popped, roasted, flaked, or extruded for consumption. This study compared the in vitro starch digestibility of processed amaranth seeds to that of white bread. Raw seeds yielded rapidly digestible starch content (RDS) of 30.7% db and predicted glycemic index (pGI) of 87.2, the lowest among the studied products. Cooked, extruded, and popped amaranth seeds had starch digestibility similar to that of white bread (92.4, 91.2, and 101.3, respectively), while flaked and roasted seeds generated a slightly increased glycemic response (106.0 and 105.8, respectively). Cooking and extrusion did not alter the RDS contents of the seeds. No significant differences were observed among popped, flaked, and roasted RDS contents (38.0%,46.3%, and 42.9%, respectively), which were all lower than RDS content of bread (51.1%). Amaranth seed is a high glycemic food most likely because of its small starch granule size, low resistant starch content (< 1%), and tendency to completely lose its crystalline and granular starch structure during those heat treatments.

Effect of processing on the antioxidant activity of amaranth grain

Effect of processing on the antioxidant activity of amaranth grain. Amaranth has attracted increasing interest over recent decades because of its nutritional, functional and agricultural characteristics. Amaranth grain can be cooked, popped, toasted, extruded or milled for consumption. This study investigated the effect of these processes on the antioxidant activity of amaranth grain. Total phenolic content and in vitro antioxidant activity were determined according to two methods: inhibition, of lipid oxidation using the beta-carotene/linoleic acid system and the antioxidant activity index using the Rancimat (R) apparatus. The processing reduced the mean total phenolics content in amaranth grain from 31.7 to 22.0 mg of gallic acid equivalent/g of dry residue. It was observed that the ethanol extract from toasted grain was the only one that presented a lower antioxidant activity index compared with the raw grain (1.3 versus 1.7). The extrusion, toasting and popping processes did not change the capacity to inhibit amaranth lipid oxidation (55%). However, cooking increased the inhibition of lipid oxidation (79%), perhaps because of the longer time at high temperatures in this process (100 degrees C/10 min). The most common methods for processing amaranth grain caused reductions in the total phenolics content, although the antioxidant activity of popped and extruded grain, evaluated by the two methods, was similar to that of the raw grain. Both raw and processed amaranth grain presents antioxidant potential. Polyphenols, anthocyanins, flavonoids, tocopherols, vitamin C levels and Maillard reaction products may be related to the antioxidant activity of this grain.

Impactos do estresse salino e da cobertura morta nas características químicas do solo e no desenvolvimento do amaranto

Availability of good quality water has been reduced vertiginously, over the last decade, in the world. In some regions, the water resources have high concentration of the dissolved salts, these characteristics of the water make it s use impossible. Water quality can be a limitation for irrigated agriculture, principally in regions of arid or semiarid climate where the water resources are generally saline and are exposed at high evaporation ratio. For that reason, precipitation of the salts occurs near the soil surface and those salts themselves cumulate in the vegetal tissue, reducing the soil fertility and crop production. The adoption of tolerant crop to the water salinity and soil salinity, adaptable to the climatic conditions is other emergent necessity. This work had the goal of studying the effects of four salinity levels of the irrigation water salinity and use of mulch, dried leaves of Forest mangrove (Acacia mangiumWilld), in cultivated soil with amaranth (Amaranthus cruentus, BRS Alegria variety), in greenhouse. It was utilized the transplant of plants to PVC columns, containing 30 kg of silty loam soil, 10 days after emerging, with space of 50 x 50 cm between lines. Treatments were composed by combination of four levels of salinity (0.147; 1.500; 3.000 e 4.500 dS m-1), obtained by addition NaCl (commercial) to irrigation water and soil with and without protection, by mulch. A factorial system 4 x 2 was used with four repetitions, totalizing 32 parcels. The concentrations of nutrients in soil solution have been evaluated, in the dry matter of the vegetal tissue (roots, stem, leaves and raceme residue), at the end of the vegetative cycle. The use of soil protection reduced time for the beginning inflorescence of plants, at the same time, the increase of the salinity delayed this phase of amaranth development. The use of the mulch effectively increased the height, stem diameter, area of the larger leaf, humidity and dry matter content and amaranth grain production. The vegetal species showed salinity tolerance to experimented levels. The adopted treatments did not affect the pH values, exchangeable cation contents, electrical conductivity of soil solution (EC1:5) and saturated extract (ECSE), and Ca+2, Mg+, Fe+2 and Mn+2 contents, in the soil solution. The increase of the salinity concentration in the irrigation water inhibited the mineralization process of the organic matter (OM) and, consequently, the efficiency in the it´s utilization by plants, at the same time, produced increase in the values of the exchangeable sodium percentage (ESP), sodium adsorption ratio (SAR) and potassium adsorption ratio (PAR), in the soil solution. Therefore, the use of the mulch did not affect the first three parameters. The protein and nutrient contents: K+, Ca+2, P, Mg+2 e Cu+2, in amaranth grains, were improved by tillage condition. The raceme residues showed chemical/nutritional composition that makes advantageous its application in animal ration. In this context, it follows that amaranth tolerate the saline stress, of the irrigation water, until 4.500 dS m-1, temperature and relative humidity of the air predominant in the experimental environment

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Avaliação da qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho

Apesar dos benefícios nutricionais e de seu potencial como alimento funcional, o amaranto ainda é um alimento pouco difundido no Brasil. Para o aumento do consumo desta matéria-prima, preconiza-se a sua incorporação na formulação de produtos convencionais, como os snacks extrudados que vêm sendo elaborados com a farinha de amaranto desengordurada. Pouco tem sido pesquisado sobre a extrusão direta do grão integral de amaranto, o que permitiria eliminar as etapas de moagem e de desengorduramento. Assim, a pesquisa avaliou e comparou a qualidade tecnológica de snacks obtidos por extrusão de grão integral de amaranto e de farinha de amaranto desengordurada, e suas misturas com 25 e 50% de fubá de milho. Verificou-se que o teor de lipídeos presentes no grão de amaranto (8%) prejudicou a expansão e a textura dos extrudados. Mesmo com a adição de fubá de milho, os snacks extrudados à base de grão integral de amaranto foram rejeitados sensorialmente (aceitação global entre 3 e 4, numa escala hedônica estruturada de nove pontos), pois apresentaram baixa expansão, textura dura, cor escura e forte sabor residual. Já os snacks extrudados obtidos com farinha de amaranto desengordurada isoladamente e em combinação com fubá de milho apresentaram maior expansão, textura crocante e cor mais clara, e, por isso, maior aceitabilidade (aceitação global > 5). Conclui-se, nas condições do experimento, que não foi possível obter snacks extrudados à base de grãos de amaranto de boa aceitação e que a produção de snacks extrudados à base de farinha de amaranto desengordurada proporciona produtos com melhor aceitação por parte do consumidor.

The effects of host defence elicitors on betacyanin accumulation in Amaranthus mangostanus seedlings

The effect of elicitors associated with host defence on betacyanin accumulation in Amaranthus mangostanus seedlings was investigated. Under the conditions of the experiments, betacyanin accumulation was generally enhanced by light. Methyl jasmonate (MeJA) treatment increased betacyanin synthesis in a concentration-dependent response. Seedlings treated with ethylene as 5 mM Ethephon also had elevated levels of betacyanin. In contrast. salicylic acid (SA) and H2O2 treatments had no influence on betacyanin contents in light or dark. Combined MeJA with Ethephon or H2O2 had an additive effect on betacyanin accumulation in dark-grown seedlings. However, a decline was recorded in light-grown seedlings. Moreover, an antagonistic effect on betacyanin synthesis was found when MeJA and SA were added simultaneously. Our results indicate that betacyanin content in A. mangostanus seedlings can be upregulated by MeJA and ethylene. Both additive and antagonistic effects in regulating betacyanin synthesis in A. mangostanus seedlings were observed between MeJA and other elicitors. (C) 2012 Elsevier Ltd. All rights reserved.

Absorption, translocation and metabolism of fluchloralin in groundnut (Arachis hypogaea) and pigweed (Amaranthus viridis)

Root absorption and translocation of [C-14]fluchloralin were determined in groundnut (Arachis hypogaea L.) cv. TMV-2 and pigweed (Amaranthus viridis L.) grown in nutrient solution culture under greenhouse conditions. Root-applied fluchloralin toxicity to groundnut and pigweed was also examined. A growth reduction of 50% occurred in groundnut that received fluchloralin at a concentration of 9.0 mum. Root absorption was similar for both groundnut and pigweed at one day after application (DAA), but groundnut absorbed about twice the amount of fluchloralin during 4 and 8 days of continuous application, compared with pigweed. Groundnut absorbed 25% of the total applied fluchloralin after 8 days. Translocation to leaves from treated roots was low and roots of groundnut contained 80% of the total absorbed C-14, 8 DAA. Contrary to the observations in groundnut, transport from the roots and leaves following root application in pigweed was rapid: 1 and 8 DAA, leaves of pigweed contained 45 and 70% of the total absorbed C-14, respectively. Different patterns of fluchloralin metabolism were observed in pigweed and groundnut. Pigweed metabolized most of the fluchloralin absorbed by roots. The fluchloralin tolerance of pigweed could partially be accounted for by absorption, translocation and metabolism.

Estudos citotaxonómicos em Amaranthus de Portugal

En el presente trabajo se estudian cariológicamente  8 taxones del género Amaranthus L.