Prospects of using amaranth as a functional ingredient in bakery products

Abstract

The paper describes the development of bakery products enriched with amaranth, dry demineralized whey and fine powders obtained from eggshells and vegetables (beets and carrots). The possibility of partial (in amount of 15%) wheat flour replacement with amaranth seeds or amaranth flour is studied. Before grinding into flour, the amaranth seeds were soaked until their shell was softened. After that, the seeds were mechanically ground. It was noted that the accelerated mechanical treatment of amaranth seeds intensified dough preparation process and reduced its duration. The obtained bakery products were evaluated on sensory and physico-chemical characteristics. It was found that the developed bakery products satisfy 14…15% from daily requirements in proteins, β-carotene and calcium, and can be recommended as food products of functional purpose in child, dietary and gerontological nutrition.

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)

“…The functionalization of bakery products has been studied from many points of view [30][31][32][33][34][35][36][37][38]. Experiments have been conducted on the partial substitution of wheat flour in biscuits and in other bakery products to ameliorate the potential benefits in human health by incorporating: red lentil flour [39], common bean and maize flour [40], orange peel powder [41] and amaranth flour [42]. This is the first study evaluating how to use bergamot Pastazzo flour in a recipe for baked goods to ameliorate the chemical and physical properties of biscuits, allowing them to be considered as a functional food.…”

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

“…As previously mentioned, chaya leaf is a plant with a high nutritional value, and it is widely traditionally consumed in beverages, soups, salads, and food preparations [ 40 ]; but there is no evidence of the use of chaya flour in the formulation of bakery products. On the other hand, amaranth is a pseudo-cereal that can be successfully integrated in bakery foods [ 41 , 42 ]. Thus, it is important to assess the acceptance of the mixture of chaya and amaranth flour in butter cookies.…”

Potential use of food waste in food processing to add nutritional value

“…According to a study, it was determined that the bakery products that have been developed meet the daily recommended intake of proteins, β-carotene, and calcium. As a result, these products can be considered suitable for consumption as functional food items in the context of child, dietary, and gerontological nutrition [37]. The utilization of eggshell powder as a finely processed mechanochemical powder has been observed in the development of baking items that rely on sourdoughs including demineralized dried whey and infrared-dried carrot powder.…”