The objectives of this research were: (1) optimize roasting process for the production of roasted amaranth flour (RAF) with high antioxidant activity (AoxA) and water solubility index (WSI), and (2) develop a drink of good acceptability from optimized RAF. The process variables were: roasting temperature (RT, 110-160�C) and time (Rt, 1-10 min). A RSM central composite experimental design with five variation levels was applied. The desirability method was applied to obtain optimum maximum values for AoxA and WSI. The best combinations of roasting process variables were: RT=127oC and Rt=5.50 min. The optimized RAF had a global desirablity of 0.7; it contained AoxA=7,300 �mol TE/100g of sample (dw) and WSI=10.5 g dissolved solids/100 g total solids (dw). The beverage prepared from this flour had a acceptability=�I like it�. This beverage could be used for health promotion and disease prevention as an alternative to beverages with low nutritional / nutraceutical value

Nutraceutical beverage from roasted amaranth (Amaranthus hypochondriacus) flour: Optimization of roasting process variables

243rd National Meeting (2012)

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