ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Amaranth as a bread enriching ingredient

Аннотация
Amaranth is a promising raw material for enriching foods with protein, minerals, vitamins, dietary fibre, squalene, and other nutrients. However, its varieties differ significantly in composition and properties. The research included two stages. At first, we studied the composition of eight amaranth varieties grown in a collection nursery of Voronezh State Agrarian University. Their composition was a factor that determined their functional use as an enriching ingredient. We found that amaranth grain of the Universal variety could be best used to increase the biological value of foods, whereas the Universal and Valentina varieties could be recommended as multifunctional ingredients. The addition of enriching ingredients into foods, including breads, often leads to changes in their traditional consumer properties. Therefore, our next step was to study changes in the composition of Universal amaranth during extrusion using IR spectroscopy. Also, we assessed the effect of amaranth extrudate on the baking properties of model wheat flour and extrudate mixtures as the main factor of the product’s consumer properties. The results showed a redistribution of moisture between flour gluten proteins and extrudate dietary fibre. We also established amounts of amaranth extrudate needed to ensure the preservation of crumb appearance and structure close to the traditional ones.
Ключевые слова
Grain , foods , gluten , extrudate , flour , IR-spectra , leaves
СПИСОК ЛИТЕРАТУРЫ
  1. Rogov IA, Oreshkin EN, Sergeev VN. Medical and technological aspects of the development and production of functional foods. Food processing industry. 2017;(1):13–15. (In Russ.).
  2. Kodencova VM, Vrzhesinskaya OA, Risnik DV, Nikityuk DB, Tutel’yan VA. Micronutrient status of population of the Russian Federation and possibility of its correction. State of the problem. Problems of nutrition. 2017;86(4):113–124. (In Russ.).
  3. Cheshinsky VL. Topical issues of development of baking industry in Russia. Bread products. 2018;(1):16–17. (In Russ.).
  4. Donchenko LV, Nadykta VD. Bezopasnostʹ pishchevoy produktsii [Food safety]. Moscow: Yurayt; 2018. 161 p. (In Russ.).
  5. Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Research International. 2017;99(3):1066–1083. DOI: https://doi.org/10.1016/j.foodres.2016.08.016.
  6. Lalegani S, Gavlighi HA, Azizi MH, Sarteshnizi RA. Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index. Food Research International. 2018;105:94–101. DOI: https://doi.org/10.1016/j.foodres.2017.11.003.
  7. Prosekov AYu, Ivanova SA. Providing food security in the existing tendencies of population growth and political and economic instability in the world. Foods and Raw Materials. 2016;4(2):201–211. DOI: https://doi.org/10.21179/23084057-2016-2-201-211.
  8. Derkanosova NM, Stakhurlova AA, Ponomaryova IN, Vasilenko OA, Lomova VD, Kopylov MV. Amaranth extrudate as an enriching ingredient flour products. Bread products. 2018;(2):32–34. (In Russ.).
  9. Clouse JW, Adhikary D, Page JT, Ramaraj T, Deyholos MK, Udall JA, et al. The amaranth genome: genome, transcriptome, and physical map assembly. Plant Genome. 2016;9(1). DOI: https://doi.org/10.3835/plantgenome2015.07.0062.
  10. Tovar-Perez EG, Lugo-Radillo A, Aguilera-Aguirre S. Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization. Food Reviews International. 2019;35(3):221–245. DOI: https://doi.org/10.1080/87559129.2018.1514625.
  11. Saratovskij LI, Saratovskij AL. Zernovoy i kormovoy amaranth [Amaranth grain and fodder]. Voronezh: Emperor Peter the Great Voronezh State Agrarian University; 2014. 254 p. (In Russ.).
  12. Gins MS, Gins VK, Pivovarov VF, Torres Min’o KH, Kononkov PF. Funktsionalʹnye produkty pitaniya iz semyan i listʹev amaranta [Functional foods from amaranth seeds and leaves]. Moscow: All-Russian Breeding and Technological Institute for Vegetable Breeding and Seed Production; 2015. 96 p. (In Russ.).
  13. Nikitin IA. Primenenie muki amaranta i modifitsirovannykh kompozitsiy na ego osnove v tekhnologii khleba [Using amaranth flour and amaranth-based modified compositions in]. Cand. eng. sci. diss. Voronezh: Voronezh State University of Engineering Technologies; 2005. 23 p.
  14. Semenkina NG, Tyurina OE, Nikitin IA, Filatova EV. The use of amaranth flour in the production of puff pastry. Bread products. 2018;(3):42–45. (In Russ.)
  15. Gins MS, Pivovarov VF, Gins VK, Kononkov PF, Derkanosova NM. Science service of innovative technologies for development of functional food from vegetable crops. Vegetable crops of Russia. 2014;22(1):4–9. (In Russ.)
  16. ZHarkova IM, Miroshnichenko LA, Zvyagin AA, Bavykina IA. Amaranth flour: characteristics, comparative analysis, application possibilities. Problems of nutrition. 2014;83(1):67–73. (In Russ.).
  17. Derkanosova NM, Doronina AA, Stakhurlova AA, Gins MS. The study of functionally-technological properties of mixtures of wheat and amaranth flour. Bread products. 2015;(11):59–61. (In Russ.).
  18. Bochkarev MS, Egorova EYu, Reznichenko IYu, Poznyakovskiy VM. Reasons for the ways of using oilcakes in food industry. Foods and Raw Materials. 2016;4(1):4–12. DOI: https://doi.org/10.21179/2308-4057-2016-1-4-12.
  19. Motta C, Castanheira I, Gonzales GB, Delgado I, Torres D, Santos M, et al. Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa. Journal of Food Composition and Analysis. 2019;76:58–65. DOI: https://doi.org/10.1016/j.jfca.2018.10.001.
  20. Chmelík Z, Kotolová H, Piekutowská Z, Horská K, Bartosová L, Suchý P, et al. A comparison of the impact of amaranth flour and squalene on plasma cholesterol in mice with diet-induced dyslipidemia. Berliner und Münchener tierärztliche Wochenschrift. 2013;126(5–6):251–255.
  21. Mburu MW, Gikonyo NK, Kenji GM, Mwasaru AM. Properties of a complementary food based on amaranth grain (Amaranthus cruentus) grown in Kenya. Journal of Agriculture and Food Technology. 2011;9(1):153–178.
  22. Ajay S, Pradyuman K. Optimization of gluten free biscuit from foxtail, copra meal and amaranth. Food Science and Technology. 2019;39(1):43–49. DOI: https://doi.org/10.1590/fst.22917.
  23. Ogrodowska D, Zadernowski R, Czaplicki S, Derewiaka D, Wronowska B. Amaranth seeds and products – the source of bioactive compounds. Polish Journal of Food and Nutrition Sciences. 2014;64(3):165–170. DOI: https://doi.org/10.2478/v10222-012-0095-z.
  24. Piecyk M, Worobiej E, Rebiś M, Rebiś Z. The content and characterization of nutrients in amaranth products. Bromatologia i Chemia Toksykologiczna. 2009;(42):147–153.
  25. Degtyareva IA, Gasimova GA. Amaranth – a source of the new foodstuff and stern additives. Academic notes of the Kazan State Academy of Veterinary Medicine n.a. N.E. Bauman. 2015;223(3):58–61. (In Russ.).
  26. Schaafsma G. The protein digestibility – corrected amino acid score. Journal of Nutrition. 2000;130(7):1865S–1867S.
  27. Tarasevich BN. IK spektry osnovnykh klassov organicheskikh soedineniy [IR spectra of the main classes of organic compounds]. Moscow: Lomonosov Moscow State University; 2012. 55 p. (In Russ.).
  28. Bazarnova NG, Karpova EV, Katrakov IB, Markin VI, Mikushina IV, Olʹkhov YuA, et al. Metody issledovaniya drevesiny i ee proizvodnykh [Methods of studying wood and its derivatives]. Barnaul: Altai State University; 2002. 160 p. (In Russ.).
Как цитировать?
Amaranth as a bread enriching ingredient. Foods and Raw Materials, 2020, vol. 8, no. 2, pp. 223-231
DOI
http://doi.org/10.21603/2308-4057-2020-2-223-231
Издатель
Кемеровский государственный университет
htpps://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
О журнале