Quinoa and Amaranth as Functional Foods: A Review

Schmidt, Davi; Verruma-Bernardi, Marta Regina; Forti, Victor Augusto; Borges, Maria Teresa Mendes Ribeiro

doi:10.1080/87559129.2021.1950175

Cited by 56 publications

(52 citation statements)

References 68 publications

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“…Amaranth belongs to the order Caryophyllales , family Amaranthaceae , subfamily Amaranthoideae , genus Amaranthus , with about 65–70 species, divided into four classes (cereals, vegetables, ornamentals and weeds) which are naturally found in temperate and tropical regions worldwide, mainly on the American continent, at altitudes that vary between sea level and over 3000 m [ 32 , 59 , 60 , 61 , 62 ]. Like buckwheat, it is a pseudocereal, and an annual dicotyledonous plant, with most species originating from Central and South America ( Figure 3 ) [ 59 , 63 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…More than 500 g of seeds can be harvested from a single plant, which can contain 60,000–100,000 pieces [ 62 ]. Amaranth is a plant that adapts very well to soil and climate conditions, has a better resistance to biotic and abiotic stress than conventional cereal crops [ 32 , 59 , 66 , 67 ]. Due to these advantages, amaranth may be a suitable alternative for cereals that are less tolerant of heat, high radiation, pests, and drought [ 60 , 63 , 64 , 68 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

“…Amaranth is a plant that has been a staple for about 8000 years. In America, it was considered a sacred food for the Inca, Mayan, and mainly Aztec civilizations due to its nutritional and therapeutic properties and ritual uses [ 32 ]. Today, it is an underused, rediscovered crop that includes species that are grown as leafy vegetables, grains, or ornamental plants, while others are weeds.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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“…Quinoa (Chenopodium quinoa Willd) contains ⁓13-16% protein with major fractions of albumins (29-50%) and globulins (7-37%) classified based on the extraction methodology [2,[4][5][6]. Structural and functional properties of quinoa protein were recently reviewed by Dakhili et al [2].…”

Section: Quinoa Proteinmentioning

confidence: 99%

“…Amaranth (Amaranthus spp.) seeds contain ⁓13-15% protein with major fractions of albumin, globulin, and glutelin [4,10]. Tömösközi et al [11] investigated functional properties of amaranth protein in model systems and used casein and soy protein isolate as reference proteins for comparison.…”

Section: Amaranth Proteinmentioning

confidence: 99%

Proteins from Pseudocereal Grains

Karaça¹

2022

Pseudocereals

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Seeds such as quinoa, amaranth, chia, and teff are considered as potential sources of plant-based proteins for human consumption. Proteins isolated from pseudocereal grains have the potential to serve as nutritious alternatives to animal-based proteins for various food applications. Quinoa, amaranth, and chia proteins are among the most extensively studied pseudocereal proteins for the characterization of structural, physicochemical, and functional properties. This chapter will review the recent studies on composition, structural characteristics, physicochemical and functional properties of proteins isolated from pseudocereal grains, will discuss several modifications applied for improvement of functional properties and some potential end-product applications.

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