| Issue |
BIO Web Conf.
Volume 43, 2022
International Scientific and Practical Conference “VAVILOV READINGS-2021” (VVRD 2021) dedicated to the 101st anniversary of the discovery of the law of homological series and the 134th anniversary of the birth of N. I. Vavilov
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| Article Number | 03029 | |
| Number of page(s) | 8 | |
| Section | Biotechnologies | |
| DOI | https://doi.org/10.1051/bioconf/20224303029 | |
| Published online | 19 January 2022 | |
Prospects for using flour from amaranth seeds in dessert technology
Saratov State Agrarian University named after N.I. Vavilov, 410012, 1, Theatre sq., Saratov, Russian Federation
* Corresponding author: author@email.org
Amaranth is a pseudo-grain with a high grain yield that can withstand extreme climatic and soil conditions. Amaranth also has good nutritional qualities with high levels of protein, minerals and fat compared to commonly used grains such as corn. Amaranth grain contains 16/100 g protein, 173 mg / 100 g calcium, 35 mg / 100 g iron, 3 mg / 100 g zinc and higher levels of potassium, phosphorus, magnesium, manganese, vitamins A and E and folic acid than grain of cereals. Consuming this grain helps in improving kidney complaints, constipation and anemia. The aim of this study is to develop a dessert technology with the addition of a plant additive amaranth seeds sort “Polet” as a complete protein and a source of dietary fiber and replacing sugar with flower honey. Optimum concentration of flour from amaranth seeds was determined. During the experiment, the textural properties of desserts were studied.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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