Автор - | 07.03.2019

The grain of amaranth is valued in the world as an important component in the production of dietary, healthy products with new taste. Its popularity is increasing, and the product range, which includes an unusual for many plant, is expanding. The demand for this healthy and tasty product is also increasing. Next, we consider what can be expected from the use of products with amaranth grain, and what exactly is in great demand today.

Obvious advantages

The introduction of amaranth grain into the bakery, confectionery, pasta, bread, instant cereal, baby food, cereal, popcorn, breakfast cereals, gingerbread, cookies allows you to diversify these products, as well as improve health. Today, the list of products that are in high demand due to amaranth grain in their composition is expanding. Moreover, the role of this plant is not exaggerated, and to make sure, it is enough to analyze its composition.

Indeed, in comparison with traditional cereals, amaranth grain has several advantages. So, most of them contain no more than 13% protein, and in the grain of amaranth it is much more – 18%, moreover, more than half of this amount is useful amino acids – albumin and globulins, which are easily digested. Moreover, in the amaranth there are many glutenins soluble in alkali proteins, and thanks to this, amaranth grain products saturate the body with protein (protein), which is necessary for the normal functioning of the internal organs for healthy muscles, hair and nails. It is important that the protein contained in amaranth is absorbed better than milk protein. In addition, amaranth protein is perfectly balanced in amino acid content, and in this it surpasses all known plant and animal proteins.

Amaranth surpasses other cultures in the content of lysine, necessary for the formation of protein and the formation of collagen. Lysine strengthens the immune system and contributes to the conversion of food into energy. This essential amino acid in amaranth is 2 times more than in wheat, and three times more than in corn. It has been established that lysine in combination with vitamin C works well against various viruses, and therefore amaranth and its products are recommended for people suffering from acute respiratory diseases. Moreover, in the amaranth itself contains a significant amount of vitamin C, and on the basis of this it can be argued that the products with this plant have not only nutritional value, but also healing.

Regarding the nutritional value of amaranth and protein content, then there is no equal to it, and this was proved during scientific research. The ideal protein was conventionally taken as 100 units, and other popular cultures were taken for comparison, and as a result, amaranth leadership became obvious.
1. Amaranth – 75 units.
2. Soy – 68 units.
3. Barley – 62 units.
4. Wheat – 57 units.
5. Corn – 44 units.

The nutritional value of amaranth is not only due to its high content of proteins. A significant role is played by lipids, minerals, a large set of amino acids. In addition, amaranth contains no gluten, which is found in large quantities in barley, wheat, rye, and oats, and this quality serves as an additional advantage when choosing foods for people on a gluten-free diet.

The role of amaranth in different types of products

In the production of certain types of products, along with wheat flour, flour from amaranth grain is used. As the results of scientific studies show, the protein amaranth grain is greater than that in wheat, and there are also amino acids deficient in wheat grain, lysine and threonine. For example, lysine in amaranth is contained in 3 – 3.5 times more than in wheat. The amount of lipids containing predominantly unsaturated fatty acids in amaranth is 7%, which is significantly higher than in wheat flour.

It was also established that in the amaranth flour the amount of phosphorus, potassium, magnesium is 0.2%, 0.25%, and 0.2% more than in wheat flour. The fiber content in whole ground amaranth flour is 3.4% more than wheat flour.

Amaranth flour also provides an additional amount of vitamins. In whole amaranth flour, the amount of vitamins H, PP, B, B2, B9 is more than in wheat flour by 0.03 mg /%, 0.5 mg /%, 0.18 mg /%, 0.14 mg /% and 0.03 mg /%, respectively.

Optimal mixing options for flour types have also been determined. This is 90% wheat flour and 10% amaranth. With this ratio, an increase in the “power” of flour is noted. In other words, the stability, stability of the test, resistance to dilution is increased. However, according to foreign researchers, for the preparation of bread, wheat and amaranth flour is better taken at a ratio of 80:20: in this case, high quality bread is ensured.

Interestingly, adding amaranth flour to the mixture for the production of pasta not only enriches the finished product with protein, vitamins, trace elements and checkered one, but there is also a decrease in the transfer of dry substances into the cooking water. The structure of dry and welded products is also improved.

Types of products with amaranth

In a number of countries, amaranth has long become a commercial culture and is successfully used in the baking and confectionery industry to solve the problem of protein deficiency for the population. Today, dietary products with the addition of amaranth more than 30 items are known, including bread, biscuits, pasta, frozen bread and butter, starch. Amaranth flour prepared foods can be easily brought to culinary readiness by brief brewing or infusion in hot water or milk. In addition, products obtained with the addition of amaranth flour, dried leaves or amaranth seeds are recommended in clinical nutrition. They are useful for people with problems such as:
• obesity;
• diabetes;
• cardiovascular failure;
• atherosclerosis;
• angina pectoris;
• varicose veins;
• inflammation of blood vessels;
• arterial hypertension.
Products with amaranth are great for diet and mass nutrition.

Amaranth is combined with other cereals, and it is used in the production of various mixes for instant cereals. Thus, the “Multizlakovaya amaranth porridge” is in demand, along with amaranth, which includes corn, rye, wheat, barley, green buckwheat, rye malt. The energy value of such porridge is 330 kcal per 100 g of product.

No less popular is “Linen porridge with amaranth”, which is a completely natural product and is perfect for breakfast and satisfies hunger for a long time, moreover, it does not require cooking at all. The combination of flax and amaranth has a powerful anti-allergic and antioxidant effect, prevents the development of hormonally dependent cancer in the human body – breast cancer, ovarian cancer, uterus in women and prostate cancer in men.

The “Multizlakovaya”, which includes barley, rye, wheat, seeds of amaranth, flax and thistle fiber, is also called healing. Due to the unique and very useful combination of components, this porridge is often recommended for children and elderly people, because it is easily digested and is a source of energy, removes toxins and substances that contribute to the deposition of fat. Eco porridge with amaranth can be combined with your favorite fruits and vegetables, used as a separate dish or as a side dish, adding low-fat meats or fish.

Waffles from a mixture with the addition of amaranth seeds can be considered a real gift for sweet teeth. Manufacturers go for a little trick, using different degrees of roasting grain. Thus, the roasted amaranth seeds are analogous to cocoa powder or coffee, and the flour obtained from roasted and blasted amaranth seeds is analogous to hazelnut. Such features are successfully used in the confectionery industry, and this increases the nutritional value of products, since, for example, flour obtained from roasted amaranth seeds contains about 4% of mineral substances and 14% of fiber.

In conclusion, we note that the demand for gluten-free products is increasing throughout the world, and in connection with the needs of the market, the capacities of production areas are increasing. In some countries, power increases by 10-15 times. In addition, the product line of amaranth grain is expanding.

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