| Issue |
BIO Web Conf.
Volume 17, 2020
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|
|
|---|---|---|
| Article Number | 00147 | |
| Number of page(s) | 7 | |
| DOI | https://doi.org/10.1051/bioconf/20201700147 | |
| Published online | 28 February 2020 | |
Experimental evaluation of amaranth food products in terms of functional food ingredients
Voronezh State Agrarian University, 394087 Voronezh, Russia
* Corresponding author: Stahurlova.n@mail.ru
Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.
© The Authors, published by EDP Sciences, 2020
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