Emerging opportunities in exploring the nutritional/functional value of amaranth

Coelho, Laylla Marques; Silva, Pedro Miguel Peixoto; Martins, Joana T.; Pinheiro, Ana Cristina; Vicente, António A.

doi:10.1039/c8fo01422a

Cited by 70 publications

(43 citation statements)

References 156 publications

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“…The small and medium particle sizes presented the highest contents of ash, probably due to the high content of minerals, the ash content being closely related to the morphological structure of amaranth seed. High levels of K, P, Ca, Mg, Na, and Fe can provide health benefits for preventing osteopenia and osteoporosis disease [ 29 , 30 ]. In the integral amaranth flour, a low content of ash was found compared with the amaranth flour particle sizes.…”

Section: Resultsmentioning

confidence: 99%

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu

Mironeasa

2021

Foods

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The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

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Section: Resultsmentioning

confidence: 99%

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu

Mironeasa

2021

Foods

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“…Amaranth belongs to the Amaranthaceae family and to the Amaranthus genus, is predominantly tropical and includes approximately 60 species native to the tropics and temperate regions [4] , [5] , [6] , [7] . Furthermore, it has high resistance to different soil conditions, such as drought, salinity, alkalinity and acidity [5] .…”

Section: Introductionmentioning

confidence: 99%

Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol

Tabio-García

Paraguay‐Delgado

Sánchez‐Madrigal

et al. 2021

Ultrasonics Sonochemistry

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Highlights UAE is an efficient method to obtain betalains and polyphenols with high AA. BT, BC, BX, TP, AA, b*, K L a, and A were affected by temperature and UPD. Optimal UAE conditions were 41.80 °C and 188.84 mW/mL. Optimal conditions showed that BC, BX, BT, TP, AA, L*, a*, b*, K L a, A, and IA agreed with predicted values.

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“…Международный научный интерес к данной культуре возник недавно. Лишь в начале ХХ века появились первые исследования, выполненные академией наук США, которые практически заново открыли древнюю культуру, подтвердив ее высокую питательную и биологическую ценность [10].…”

Section: объекты и методы исследованияunclassified

“…В амарантовой муке содержатся аскорбиновая кислота (23,6 мг/кг) и витамины группы В: B 3 (66,5 мг/кг), B 6 (7,6 мг/кг) и B 2 (4,9 мг/кг) [10].…”

Section: объекты и методы исследованияunclassified

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

Urubkov

Khovanskaya

Смирнов

2020

Food Processing: Techniques and Technology

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Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

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Emerging opportunities in exploring the nutritional/functional value of amaranth

Abstract: Amaranthus spp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.

Cited by 70 publications

References 156 publications

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Optimisation of the ultrasound-assisted extraction of betalains and polyphenols from Amaranthus hypochondriacus var. Nutrisol

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

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