Development of a High Protein Beverage Based on Amaranth

Manassero, Carlos; Añón, Marı́a Cristina; Speroni, Francisco

doi:10.1007/s11130-020-00853-9

Cited by 41 publications

(30 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A total of 32 studies were selected according to the inclusion and exclusion criteria. The studies were conducted in 13 different countries: Brazil (59.38%; n = 19) [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]; India (6.25%; n = 2) [ 49 , 50 ]; Argentina (3.13%; n = 1) [ 51 ]; Belgium (3.13%; n = 1) [ 52 ]; Canada (3.13%; n = 1) [ 23 ]; Denmark (3.13%; n = 1) [ 53 ]; Germany (3.13%; n = 1) [ 54 ]; Ghana (3.13%; n = 1) [ 55 ]; Iran (3.13%; n = 1) [ 56 ]; Ireland (3.13%; n = 1) [ 57 ]; Nigeria (3.13%; n = 1) [ 58 ]; Pakistan (3.13%; n = 1) [ 59 ]; Turkey (3.13%; n = 1) [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

“…About pseudocereals, 9.09% ( n = 2) of the matrices are part of this group that were used to produce a total of 3.28% ( n = 4) of beverages: quinoa ( Chenopodium quinoa ) (2.46%, n = 3) [ 39 , 53 , 57 ]; amaranth ( Amaranthus hypochondriacus ) (0.82%, n = 1) [ 51 ]. Regarding seeds, 4 (18.18%) of the matrices correspond to this group that generated a total of 5.74% ( n = 7) of beverages: hemp ( Cannabis sativa ) (2.46%, n = 3) [ 23 , 53 , 57 ]; sesame seed ( Sesamum indicum ) (1.64%, n = 2) [ 34 ]; safflower seed ( Carthamus tinctorius ) (0.82%, n = 1) [ 49 ]; sunflower seed ( Helianthus annus ) (0.82%, n = 1) [ 45 ].…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the origin of the 122 beverages and how the nutritional data were obtained, 54.92% ( n = 67) of the beverages were prepared for the study, of which 50.82% ( n = 62) were analyzed to determine their nutritional composition [ 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 55 , 56 , 58 , 59 , 60 ]; 3.28% ( n = 4) had their nutritional values determined based on the label of the product of origin [ 30 ]; 0.82% ( n = 1) had their nutritional data taken from Brazilian Nutritional Composition Table and Tables of Nutritional Composition of Foods Consumed in Brazil of IBGE ( Instituto Brasileiro de Geografia e Estatística ) [ 41 , 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

et al. 2021

View full text Add to dashboard Cite

The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow’s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6–183 Kcal/100 mL for energy value; 0.00–22.29 g/100 mL for carbohydrate; 0.06–12.43 g/100 mL for protein; 0.00–19.00 g/100 mL for lipid; 0.00–4.40 g/100 mL for dietary fiber; 0.00–1252.94 mg/100 mL for calcium; 0.04–1.40 mg/100 mL for iron; 0.84–10,178.60 mg/100 mL for magnesium; 0.00–343.43 mg/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow’s milk nutrients. However, studies have pointed out differences in their qualities/types. Thus, attention is needed when replacing milk with these alternatives.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Amaranth seed proteins are nutritionally valuable, with a high digestibility of about 90%, being rich in essential amino acids, in a proportion close to that recommended by the World Health Organization [ 60 , 88 , 89 ]. Amaranth grains contain three major proteins, namely, albumin (40%), globulin (20%) and glutelin (25–30%), and only 2–3% prolamine [ 69 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

View full text Add to dashboard Cite

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

show abstract

“…Another strategy to produce plant-based beverages that is increasingly pursued in recent years, is to formulate them based on isolated proteins. Manassero et al (2020) developed such a high protein beverage based on amaranth proteins. Heat treatment and addition of gums like gellan and xanthan, generated macro complexes contributed to the colloidal stability of the amaranth-based beverage.…”

Section: Non-dairy Beverages Gruels and Porridgesmentioning

confidence: 99%

Recent developments and knowledge in pseudocereals including technological aspects

Bender

Schoenlechner

2021

AAlim

View full text Add to dashboard Cite

Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.

show abstract

Development of a High Protein Beverage Based on Amaranth

Cited by 41 publications

References 27 publications

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Recent developments and knowledge in pseudocereals including technological aspects

Contact Info

Product

Resources

About