The effect of amaranth flour on the content of the main nutrients in gluten-free cookies

2021 ◽  
Vol 1 (2) ◽  
pp. 30-35
Author(s):  
S.A. Urubkov ◽  
◽  
S.S. Khovanskaya ◽  
S.O. Smirnov ◽  
◽  
...  
Keyword(s):  
Gluten Free ◽  
Amaranth Flour

При профилактике и лечении непереносимости глютена необходимо придерживаться элиминационной диеты, которая полностью исключает потребление глютена – белка, содержащегося в зерновых культурах – пшенице, ржи, овсе, ячмене и др. Такие безглютеновые культуры как рис и кукуруза обладают невысокой пищевой ценностью, а также низким содержанием эссенциальных микронутриентов. Целю данной работы является исследование влияния добавления амарантовой муки в рецептуру безглютенового печенья на изменение содержания белка, жиров и углеводов, в том числе пищевых волокон и энергетической ценности готового продукта. Получены данные по содержанию основных пищевых веществ в безглютеновых культурах: рисе, гречихе, кукурузе и амаранте, а также в печенье на основе рисовой, гречневой и кукурузной муки, при их сочетании с амарантовой мукой в пропорциях 2:1 и 1:1. Экспериментально подтверждено увеличение белка и энергетической ценности безглютенового печенья с использованием амарантовой муки. Согласно полученным данным, диапазон содержания белка в безглютеновом печенье составляет от 4,17 до 6,74 г/100г, липидов – от 9,48 до 10,89 г/100г, углеводов – от 28,91 до 33,27 г/100г, а также энергии – от 199,6 до 272,9 ккал/100г. На основании полученных данных произведён расчет удовлетворения рекомендуемой суточной потребности основных нутриентов для печенья на примере их потребления детьми 6 лет. С порцией безглютенового печенья 50г ребёнок в возрасте 6 лет удовлетворит суточную потребность в белке в среднем на 3,17%; липидов – 5,9%, углеводах– 4,0% и энергии – 4,55%.

scholarly journals The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

2017 ◽  
Vol 6 (2) ◽  
pp. 82
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
George E. Inglett ◽  
Jingyuan Xu
Keyword(s):  
Physical Properties ◽  
High Speed ◽  
Functional Foods ◽  
Cold Water ◽  
Essential Amino Acids ◽  
Hot Water ◽  
Blood Cholesterol ◽  
Gluten Free ◽  
Oat Bran ◽  
Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

scholarly journals Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

2019 ◽  
pp. 629-634
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Glycemic Index ◽  
Raw Materials ◽  
Type I Diabetes ◽  
Type I ◽  
Gluten Free ◽  
Colloidal Solutions ◽  
Free Products ◽  
Gluten Intolerance ◽  
Amaranth Grain ◽  
Amaranth Flour

Introduction. For patients with gluten intolerance, diet therapy is the main method of treatment. However, gluten-free diets are found lacking in many important components. Children that fail to consume neccessary nutrients or have problems with their absorption tend to be physically retarded. Gluten-free diet may increase the risk of autoimmune diseases, especially type I diabetes. Therefore, products for children with celiac diseases should be both gluten-free and have adequate bioavailability of carbohydrates. This article features the chemical composition of amaranth, the geometric structure of starch grains, and its effect on the formation of colloidal solutions. It also compares the glycemic index (GI) of amaranth with other gluten-free grains, i.e. rice, buckwheat, and corn. Study objects and methods. The research featured native amaranth grain (Amaranthus cruentus) (Mexico), puffed amaranth kernels (Mexico), and coarse granular amaranth flour (Mexico). Results and discussion. Amaranth grain contains 12.5–23% of protein, 50.7–77.0% of carbohydrates, 6.0–8.0% of lipids, 10.5–18.3% of dietary fiber, and 2.5–3.5% of minerals. The GI of amaranth and its products were compared with similar values of other glutenfree crops, namely rice, buckwheat, and corn. Amaranth grain and its products demonstrated a higher GI, if compared with other gluten-free grain raw materials. The GI of amaranth grain was 87, the GI of the puffed amaranth kernels was 101, and the GI of the coarse granular amaranth flour was 97. Amaranth starch is easy to digest, which is mainly due to the high content of amylopectin (88 to 98%), since amylopectin breaks down faster than amylose. The relatively small size of starch granules (1.5–3.0 microns) increases the attack capacity of enzymes. These properties make amaranth starch glycemic, or low-resistant, which means that amaranth is easily digested and possesses stability to retrogradation. Conclusion. The unique nutritional and functional properties of amaranth gluten-free products can significantly improve the diet of children with gluten intolerance. However, amaranth starch and its products have a high GI. Hence, it is necessary to control the percentage of these components in formulations and be careful with the selection of additional components and their impact on the total GI.

Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp

LWT ◽  
2016 ◽  
Vol 65 ◽  
pp. 128-136 ◽  
Author(s):  
Gilsimeire Morais Bastos ◽  
Manoel Soares Soares Júnior ◽  
Márcio Caliari ◽  
Andressa Louise de Araujo Pereira ◽  
Carla Cristina de Morais ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Potato Pulp ◽  
Amaranth Flour

scholarly journals The use of amaranth and non-steamed buckwheat in gluten-free products

2021 ◽  
Vol 74 (2) ◽  
pp. 57-60
Author(s):  
S.A Urubkov
Keyword(s):  
Total Content ◽  
Ash Content ◽  
High Grade ◽  
Gluten Free ◽  
Free Products ◽  
High Protein Content ◽  
Gluten Intolerance ◽  
Amaranth Flour ◽  
Valuable Compounds ◽  
Buckwheat Flour

The diet of children with gluten intolerance should include a sufficient amount of gluten-free grain-based products that provide children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, and mineral matters. This study is aimed at studying the content of the main food substances (proteins, fats, carbohydrates, as well as the total content of mineral matters, expressed by the parameter – ash content) in amaranth flour and flour from native buckwheat. Studies have shown that amaranth flour has a high protein content-13.4%, lipids-5.1%, and ash content - 2.8%. Flour from native buckwheat contains protein-7.5%, lipids-3.6%, the ash content of buckwheat flour was 1.4%. The carbohydrate content of both samples is approximately at the same level of 56-58%. Specialized products made from amaranth and buckwheat can become a source of deficient macro-and microelements, high-grade protein and other biologically valuable compounds.

scholarly journals Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Dayanne Vigo Miranda ◽  
Meliza Lindsay Rojas ◽  
Sandra Pagador ◽  
Leslie Lescano ◽  
Jesús Sanchez-Gonzalez ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Whole Grains ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Cactus Pear ◽  
A Value ◽  
Brown Rice Flour ◽  
Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

LWT ◽  
2013 ◽  
Vol 54 (1) ◽  
pp. 132-138 ◽  
Author(s):  
Fernanda A. Fiorda ◽  
Manoel S. Soares ◽  
Flávio A. da Silva ◽  
Maria V.E. Grosmann ◽  
Luciana R.F. Souto
Keyword(s):  
Cassava Starch ◽  
Gluten Free ◽  
Cassava Bagasse ◽  
Amaranth Flour

USE OF CORN, RICE AND AMARANTH FLOUR IN GLUTEN-FREE CUPCAKES RECIPES

2020 ◽  
Author(s):  
А.А. Половцева ◽  
О.Н. Наумцев ◽  
А.В. Борисова
Keyword(s):  
Physicochemical Parameters ◽  
Gluten Free ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Amaranth Flour

Разработана рецептура 3 видов безглютеновых кексов с использованием кукурузной, рисовой, амарантовой муки. Для исследования взяли 6 видов муки от производителей: пшеничную, рисовую, кукурузную, амарантовую, гречневую, нутовую. Изготовлены 6 видов кексов по общей классической рецептуре. Определены физико-химические показатели готовых изделий из различных видов муки. Щелочность кексов составила, град.: из муки рисовой 1,00 амарантовой 1,16 кукурузной 1,42 нутовой 1,66 гречневой 1,66 пшеничной 2,00. По органолептическим показателям наибольшую оценку экспертов получил кекс из кукурузной муки 25 баллов. Кексы из рисовой и амарантовой муки оценены в 18 и 16 баллов соответственно. Наименьшую 2 балла оценку получил кекс из нутовой муки из-за ярко выраженного аромата и вкуса гороха. Гречневый кекс 7 баллов также не рекомендован экспертами из-за специфического аромата и вкуса гречки, нежелательного для сладкого изделия. Установлено, что наиболее оптимальной для безглютеновых кексов является рецептура с использованием кукурузной, рисовой либо амарантовой муки, содержащей, мг/100 г: Са 11,00 5,50 и 817,45 К 80,85 41,8 и 279,40 Mg 16,50 19,25 и 136,40 витамина Р 59,99 53,90 и 30,35, соответственно. The formulation of three types of gluten-free cupcakes using corn, rice, amaranth flour was developed. For the study, we took six types of flour from manufacturers: wheat, rice, corn, amaranth, buckwheat, chickpea. Six types of cupcakes were made according to a common classic recipe. The physicochemical parameters of finished products from various types of flour are determined. The alkalinity of cupcakes from various types of flour amounted to, deg.: rice 1,00 amaranth 1,16 corn 1,42 chickpeas 1,66 buckwheat 1,66 wheat 2,00. According to organoleptic indicators, the greatest assessment of experts was received by a cupcake made of corn flour 25 points. Rice and amaranth flour cupcakes are rated 18 and 16 points respectively. The lowest 2 points score was received by a cupcake made of chickpea flour because of the pronounced aroma and taste of peas. Buckwheat cupcake 7 points is also not recommended by experts because of the specific aroma and taste of buckwheat, undesirable for sweet products. It was found that the most optimal for gluten-free cupcakes is a recipe using corn, rice or amaranth flour containing, mg/100 g: Ca 11,00 5,50 and 817,45 K 80,85 41,8 and 279,40 Mg 16,50 19,25 and 136,40 vitamin P 59,99 53,90 and 30,35, respectively.

scholarly journals Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies

2017 ◽  
Vol 6 (6) ◽  
pp. 63
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
Jingyuan Xu
Keyword(s):  
Wheat Flour ◽  
Textural Properties ◽  
Water Soluble ◽  
Free Sugar ◽  
Gluten Free ◽  
Navy Bean ◽  
Overall Acceptability ◽  
Sensory Study ◽  
Amaranth Flour ◽  
Flour Blends

Gluten-free sugar cookies were made from amaranth (Amaranthus caudatus) and navy bean flours of different ratios. The physical properties of flour blends, dough, and cookies were evaluated. This study found that navy bean and its blends with amaranth had greater water holding capacity (WHC) than that of wheat flour. The increased WHC was observed as the amount of navy bean flours increased in blends. The amaranth flour had the highest water soluble index (WSI) and pasting viscosities. The WSI, pasting viscosities and rheological elastic properties of composites were improved by amaranth flour. Differences were also found in geometrical and textural properties of the doughs and cookies. The cookies made from flour blends have lower width and spread factors; however, they had higher thickness and volume resulting in higher yield compared to wheat flour. Overall, the cookies made by amaranth, navy bean, and their blends were rated “acceptable” in color, flavor, texture, and overall acceptability in the sensory study. The flavorings of vanilla, cinnamon, and almond extracts improved sensory scores of cookies made from blends, making them indistinguishable from cookies using wheat flour. This study suggested that the amaranth-navy bean blends could be good gluten-free candidates for health-promoting food products.

Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects

2013 ◽  
Vol 48 (9) ◽  
pp. 1977-1984 ◽  
Author(s):  
Fernanda Assumpção Fiorda ◽  
Manoel Soares Soares Júnior ◽  
Flávio Alves da Silva ◽  
Luciana Reis Fontinelle Souto ◽  
Maria Victória Eiras Grosmann
Keyword(s):  
Cassava Starch ◽  
Gluten Free ◽  
Cassava Bagasse ◽  
Amaranth Flour
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