Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla

Abstract

Whole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial limetreated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231-370 mg%), and linoleic acid (41-56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.

Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids

“…Sanchez [6] found 3,l-6,3 % oil content for Amaranthus hypochondriacus, whereas other research workers reported a range from 4,9 to 8.1 YO [7]. The fat content of amaranth seeds is much higher than the normal fat content of wheat, rice or corn kernels [8].…”

Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

“…Though studies on general composition [3,4], antinutritional factors [5], fatty acid composition [6], possible food uses [7], processing [8][9][10][11][12][13] and hypocholesterolemic effect [14] have been reported, work on therapeutic aspects of grain amaranth has been limited.…”

Extraction of Two Albumin Fractions from Amaranth Grains: Comparison of Some Physicochemical Properties and the Putative Localization in the Grains

“…2 '" 7) There are many reports that show their superior nutritional value and promise for feeding the world's hungry. [8][9][10][11][12][13][14][15] The major protein in amaranth grain has been shown to be albumin and globulin fractions. 16 -21) We have previously purified 440-kD globulin from Amaranthus hypochondriacus seeds 1 7) and investigated the preliminary functional properties of the globulin.…”