Development of amaranth

The development of products that fully meet the criteria for a healthy diet is one of the main trends in nutrition quality improvement worldwide. Amaranth, a leader in protein quality, has significant potential. A comparative study of the protein complex in leaf biomass has been conducted for the first time for Amaranthus spp. grown for various uses. The aim of the study was to analyze the characteristics of the amino acid composition and identify the relationships among its components in the amaranth leaf biomass.

11p hanthienngao 30-11-2021 17 1   Download

In the present study, the acidification activity of different commercial Freeze-Dried, Direct Vat Set starter culture viz., YoFlexExpress1.0, CH-1, YF-L904, STI-13, and CHN-11 in amaranth incorporated milk base was studied. The fermentation potential and acidification activities for each culture were evaluated in terms of acidity development.

7p nguaconbaynhay7 15-08-2020 10 1   Download

Since no attempt has been made to produce Kulfi using Amaranthus, the present investigation was carried out with the objective of developing Kulfi by using Amaranthus. Kulfi Mix was standardized to 10 % fat, 10 % SNF, 15 % sugar and 0.15 % stabilizer. Part of SMP was replaced by adding the amaranths flour. Amaranths: SMP in Kulfi mix was added in ratios of 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:0.0 (T4) and 0.0:100 (T5). Formulated Kulfi mix, was pasteurized, followed by cooling at 4 ºC. Artificial flavours i.e. Mawa flavour was added @ 0.3 % by wt of the mix.

14p caygaocaolon6 30-07-2020 6 2   Download