QUALITY OF BREAD SUPPLEMENTED WITH POPPED AMARANTHUS CRUENTUS GRAIN

Abstract

The addition of popped Amaranthus cruentus grain to wheat bread formulation at 10, 15 and 20% levels (flour basis) was carried out to test the effects on sensory and nutritional characteristics of the supplemented bread samples. The addition of popped amaranth grain increased ash, protein and crude fiber content significantly. Zinc content increased by 42.6-74.6%, manganese content by 51.7-90.8%, magnesium content by 75.7-88.0% and calcium content by 57-171% in the supplementation ranges from 10 to 20% of popped amaranth grain. Bread samples supplemented with popped grains had a significantly higher content of squalene in comparison with the control sample (8-12 times higher). Loaf volume of supplemented bread samples decreased from 3.54 to 2.36 mL/g. Also, a significant increase in crumb hardness and lower crumb elasticity was observed. The supplementation contributed to denser crumb structure, more uniform porosity, improved crust color and flavor. It might be concluded that supplementation levels up to 15% (flour basis) were sensorially acceptable. PRACTICAL APPLICATIONSBread made from refined wheat flour, besides being a good source of energy, is considered to be nutritionally poor. Therefore, the addition of inexpensive staples with superior nutritional quality such as some pulses, cereals or pseudocereals to wheat flour could improve the nutritional quality of wheat products. Amaranth is a pseudocereal that contains high levels of fat, dietary fibers, lysine and minerals, especially calcium and magnesium. The addition of 1 Corresponding 602 amaranth grain to wheat bread contributes to higher intakes of proteins, fibers, fat and minerals. The usage of popped amaranth grain is advantageous because it excludes the need for grain milling and the necessity for preparative steps before mixing in bakeries. In addition, thermal treatment increases the protein efficiency ratio and gelatinizes starch that affects positively the stability, strength and freshness of the crumb. Popped amaranth grain also contributes to the pleasant taste and overall acceptability of supplemented bread. EFFECTS OF AMARANTH GRAIN ON BREAD QUALITY 603 604 M. BODROŽA-SOLAROV ET AL.

Amaranth Seeds and Products – The Source of Bioactive Compounds

“…If consumed with other cereals, it is a balanced source of proteins; therefore, amaranth fl our is often used in mixtures with maize or wheat [Alvarez-Jubete et al, 2010; Escudero et al, 2004]. It has also been reported that the addition of 10-20% expanded amaranth seeds instead of amaranth fl our might be used to improve the nutritional value of bread [Bodroža-Solarov et al, 2008]. Amaranth is rich in minerals including: magnesium, calcium, potassium and phosphorus, iron and sodium [Shukla et al, 2006;Gajewska et al, 2002].…”

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology

“…There are particularly high concentrations of calcium (250 mg/100g) and iron (15 mg/100 g)-10 and 4 times higher, respectively, than those found in wheat [1][2][3][4][5]. Polyphenolic compounds, such as phenolic acids and flavonoids, have been characterized in amaranth grains [6].…”

Umidade e congelamento de grãos de amaranto e sua capacidade de expansão térmica

“…Os grãos do amaranto têm sido incorporados em diferentes preparações para melhorar o valor nutricional e estimular o seu consumo. Ele pode ser consumido inteiro, cozido ou expandido, ou ainda na forma de farinhas, como substituto parcial ou integral da farinha de trigo na produção de pães, massas, bolos, ou na fabricação de barrinhas de cereais e "snacks" (Costa & Borges, 2005;Marcílio et al, 2005;Capriles et al, 2006;Bodroza-Solarov et al, 2008).…”