Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

RATIONAL TECHNOLOGIES OF WHEAT BAKERY PRODUCTS WITH THE USE OF AMARANTH FLOUR

Применение рациональных технологий пшеничных хлебобулочных изделий с использованием нетрадиционного сырья – амарантовой муки, полученной из зерна амаранта, является технологическим приемом повышения эффективности хлебопекарного производства. Рассматриваемые в статье технологии с использованием амарантовой муки основаны на выборе режимов и способов тестоприготовления: опарного (на обычной густой опаре, на густой опаре с пофазным внесением соли), на жидкой опаре (с сокращением периода брожения), безопарного (с сокращением периода брожения, с применением активированных дрожжей). Внесение в состав питательной среды бродильных полуфабрикатов амарантовой муки позволяет интенсифицировать процесс тестоприготовления, улучшить степень разрыхления мучного полуфабриката и повысить вкусовые свойства готового изделия, что определяется достижением объективизации критериев адаптированности и выброженности мучной среды. Добавление амарантовой муки рекомендуется производить в случае переработки традиционной пшеничной муки с пониженными хлебопекарными свойствами, требующей применения технологических приемов и способов тестоприготовления, характерных для комплексных технологий хлебобулочных изделий. Разработанные способы производства хлеба из пшеничной муки прошли апробацию в промышленных условиях, что показало целесообразность их внедрения для повышения технологических свойств полуфабрикатов, улучшения вкусовых и иных качеств выпекаемой продукции. Стабилизация и улучшение качества хлебобулочных изделий, выработанных с использованием амарантовой муки, для каждого конкретного примера поточно-механизированной линии достигается путем подбора комплексной технологии при переработке пшеничной муки с пониженными хлебопекарными свойствами для определения соответствия выпеченной продукции нормам качества, отраженным в стандартной и технической документации. The use of rational technologies of wheat bakery products using non-traditional raw materials - amaranth flour obtained from amaranth grain, is a technological method in order to increase the efficiency of bakery production. The technologies considered in the article using amaranth flour are based on the choice of modes and methods of dough preparation: sponge (on ordinary thick dough, on thick dough with phase-by-phase salt addition), on liquid dough (with a reduction in the fermentation period), non-steam (with a reduction in the fermentation period, with using activated yeast). The addition of amaranth flour to the nutrient medium of fermenting semi-finished products allows intensifying the dough preparation process, improving the degree of loosening of the flour semi-finished product and increasing the taste properties of the finished product, which is determined by the achievement of objectification of the criteria for adaptability and fermentation of the flour medium. The addition of amaranth flour is recommended in the case of processing traditional wheat flour with reduced baking properties, requiring the use of technological methods and methods of dough preparation typical for complex technologies of bakery products. The developed methods for the production of bread from wheat flour were tested in industrial conditions, which showed the feasibility of their implementation to improve the technological properties of semi-finished products, improve the taste and other qualities of baked products.Stabilization and improvement of the quality of bakery products made using amaranth flour for each specific example of a flow-mechanized line is achieved by selecting a comprehensive technology for processing wheat flour with reduced baking properties to determine the compliance of baked products with the quality standards reflected in the standard and technical documentation.

Amaranth and Date Flavoured Milk

Background: This project is aimed at developing a milk-based beverage combining the nutrient properties of milk, amaranth and dates. Inclusion of amaranth and dates in flavoured milk could provide product diversification and benefits to the health-conscious consumers. The objective of the present study was to develop a procedure for manufacture of an amaranth date flavoured milk (ADFM) using amaranth and date. Methods: To select the level of fat in milk, four batches of ADFM were prepared from milks containing different levels of milk fat viz. F1 (4.5%), F2 (3.0%), F3 (1.5%) and F4 (0.1%). To carry out their optimization in the final product formulation, the data was analysed using response surface methodology (RSM) using an advanced statistical software program named design expert (Version 8.0.3) was employed. Result: On the basis of overall acceptability score, ADFM prepared from milk containing fat at 3.0% fat was preferred the most. From amongst different types and levels of stabilizing salts it was found that addition of 0.15% sodium citrate prevented coagulation during sterilization. The levels of roasted amaranth flour (% w/w of milk), date extract (% w/w of milk) and sugar (% w/w of milk) for preparation of ADFM was optimized using RSM with CCRD using three independent variables. The suggested solution from RSM analysis for ADFM was: level of roasted amaranth flour: 1.61 % w/w of milk, level of date extract: 5.16% w/w of milk and sugar: 6.0% w/w of milk. The developed product has 20.83% total solid, 2.77% fat, 3.07% protein, 14.15% carbohydrate, and 0.84% ash. Results of the study revealed that an acceptable quality ADFM can be manufactured by incorporating roasted amaranth and date.

Influence of amaranth and melon seeds on the nutritional composition of an energy bar

Energy bars are considered a healthy food alternative due to the different properties attributed to them. The research aimed to evaluate the influence of amaranth and melon seeds on the nutritional composition of an energy bar intended for human consumption. A unifactorial design with three treatments T1 (45% amaranth, 15% melon seeds), T2 (30% amaranth, 30% melon seeds), T3 (15% amaranth, 45% melon seeds) was used to prepare the bars. energetic. Proximal analysis of protein, ash, fat, fiber, moisture, carbohydrates, and energy were performed on each of the formulations. A sensory evaluation of each of the treatments was carried out in which the attributes of smell, color, flavor, texture and general appearance were evaluated; A total of 20 untrained panelists were used for this. The results were analyzed with the statistical program InfoStat. The proximal analysis shows that the content of protein, ash and fiber was higher in the T2 treatment with a total of 11.03%, 12.59% and 13.43%, respectively. The fat, moisture and energy contents were higher in the T3 treatment with a total of 13.74%, 5.62% and 3820.85%. While the highest carbohydrate content was presented in treatment T1 with 67.14%. The evaluation of the organoleptic properties of taste, smell, color, texture and general appearance was better in the T3 treatment. The inclusion of the different levels of amaranth flour and melon seeds showed favorable results of the proximal and sensory characteristics (color, smell, flavor, texture and general appearance).

Against Malnutrition and Chronic Degenerative Diseases in Mexico: Functional Tortillas from Whole Extruded Creole Blue Maize and Amaranth (Basic Grains) Flours

Mexico suffers from issues with malnutrition, anemia, overweight, and obesity. Furthermore, chronic degenerative diseases (CDD) was the leading cause of mortality in 2018, with cardiovascular diseases (CVD) and diabetes being the first two causes of death. Tortillas represent an excellent vehicle to enhance the nutritional status of tortillas consumers (Mexicans). The work's objective was to evaluate the effect of extruded amaranth flour (EAF) addition on the quality (nutritional, nutraceutical, sensory) of tortillas from extruded creole blue maize flour (ECBMF). Tortillas prepared with the addition of 30% of EAF to ECBMF. We evaluated the effect of the addition of amaranth flour on nutritional properties [essential amino acid (EAA) profile, in vitro protein digestibility (IVPD), calculated protein efficiency ratio (C-PER)]. Additionally, we determined the nutraceutical properties of tortillas. Functional tortillas had higher proteins, dietary fiber, IVPD, C-PER, lower AoxA (13,187 vs. 15,398 mmol TE/100 g, DW), and better antihypertensive and hypoglycemic potentials than 100% ECBMF tortillas. The addition of EAF to ECBMF allows us to obtain functional tortillas with enhanced in vitro nutritional and nutraceutical properties and sensorily acceptable. As part of public policy, functional tortillas could reduce malnutrition and chronic degenerative diseases in Mexico.

MODERN TECHNOLOGIES OF RYE-WHEAT BREAD WITH THE USE OF AMARANTH FLOUR

Приведен сравнительный анализ современных технологий ржано-пшеничного хлеба с использованием амарантовой муки, получаемой из продовольственного зерна амаранта. Отмечено преимущество технологии ржано-пшеничного хлеба с применением сухих заквасок с вводом подкисляющих добавок и хлебопекарных улучшителей, что позволяет сократить процесс производства хлеба в 2,5–3 раза по сравнению с традиционным способом на биологических заквасках. Дана оценка эффективности технологий ржано-пшеничного хлеба с использованием амарантовой муки в качестве улучшителя, предусматривающих применение добавки в сочетании с сухими заквасками-подкислителями, обеспечивающее продолжительность брожения теста до достижения требуемой кислотности не более (70 ± 10) мин. Исследовано влияние дозировки амарантовой муки – 0 (контроль); 2,5; 5,0; 7,5; 10,0; 12,5 и 15,0% на изменение удельного объема хлеба, см3/100 г, по сравнению с выбором вида амарантовой муки – цельносмолотая, белковая, крупяная. Установлено, что введение в рецептуру ржано-пшеничного хлеба закваски-подкислителя повышает хлебопекарные свойства ржаной муки с пониженной ферментативной активностью за счет добавления амарантовой муки (число падения 63 с) при показателе числа падения ржано-пшеничной смеси не менее 327–330 с. Приведенные способы изготовления ржано-пшеничного хлеба с использованием амарантовой муки прошли промышленную апробацию и рекомендованы к внедрению в производство. A comparative analysis of modern technologies of rye-wheat bread with the use of amaranth flour obtained from the food grain of amaranth is given. The advantage of the technology of rye-wheat bread with the use of dry starter cultures with the introduction of acidifying additives and baking improvers is noted, which makes it possible to reduce the bread production process by 2,5–3 times in comparison with the traditional method using biological starter cultures. Evaluation of the efficiency of rye-wheat bread technologies using amaranth flour as an improver, providing for the combined use of the additive with dry sourdough-acidifiers, which ensures the duration of dough fermentation until the required acidity is reached, no more than (70 ± 10) minutes, is given. Studied of the effect of the dosage of amaranth flour – 0 (control); 2,5; 5,0; 7,5; 10,0; 12,5 and 15,0% on the change in the specific volume of bread, cm3/100 g, in comparison with the choice of the type of amaranth flour – whole-ground, protein, cereal was carried out. It was found that the introduction of sourdough-acidifier into the recipe of rye-wheat bread increases the baking properties of rye flour with reduced enzymatic activity due to the addition of amaranth flour (falling-number value of 63 seconds) with an indicator of the falling-number value of rye-wheat mixture of at least 327–330 seconds. These methods of making rye-wheat bread with using amaranth flour have been industrially tested and recom- mended for introduction into production.

Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread

Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain. Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94. Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements “On food safety”. The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM. Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

Quality of wheat breads enriched with flour from germinated amaranth seeds

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread

In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrients, for dietary and prophylactic purposes. One of the most common flour confectionery products in Russia is raw gummy gingerbread. The aim of the research is to study the impact of amaranth flour and encapsulated vegetable oil wall material on the quality of raw gummy gingerbread, development of technology and formulations for raw gingerbread. The optimal ratio of the mixture of starch and amaranth flour has been determined, amounting to 70 and 30 %, respectively. Amaranth flour showed to reduce the density of raw gingerbread to 732 kg/m3 , and moisture content increases to 14.1 % for gingerbread with BPS on IBS, and for gingerbread on BPS with whey - 743 kg/m3 , and humidity increases to 14.9 %. At the same time, organoleptic characteristics and structure of the crumb are fundamentally different from those inherent in gingerbread products: porous structure of the crumb, fragility, irregular shape, uneven color, tears on the surface of gingerbread. Direct impact of protein structural component of encapsulation in the nut oil emulsion on organoleptic indicators of the gingerbread quality (taste, color, smell, appearance, shape, surface, and others) has been revealed. It has been determined that moisture content in gingerbread cooked according to the developed formulation was 1.0-2.0 % higher and they have longer shelf life compared to traditional gingerbread. Formulations with high and low fat content and technology for production of raw gingerbread with encapsulated nut butter have been developed. The developed technology received a patent of the Russian Federation No. 2734 620 “Gingerbread with vegetable oils and milk whey”, which testifies not only to its scientific, but also practical significance.