Utilization of Amaranth Flour in Preparation of High Nutritional Value Bakery Products

Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers

“…It was also found that the cracker having amaranth flour had higher contents of glutamic acid, aspartic acid, arginine, glycine, and serine as non-essential amino acids. The results of Gebreil et al (2020), Gambuś et al (2009) and our study show that amaranth flour could be used in bakery foods for fortification of total and essential amino acid compositions of gluten free crackers prepared with corn flour and potato flour.…”

“…These grains are also nutrient-dense and thus, incorporation of these gluten-free grains in the gluten free diet could not only add variety but also improve its nutritional quality. In a few previous studies (Sedej et al, 2011;Gebreil et al, 2020;Cannas et al, 2020), they were used in some gluten free cracker or biscuit formulations and their some properties were compared with the control samples containing rice or corn flours. However, there is no study in the literature comparing the properties of crackers containing pseudocereals with the properties of crackers prepared with potato flour.…”

“…In the study of Gebreil et al (2020), the crackers prepared from 75% amaranth and 25% corn flour was analyzed for its amino acids and its results were compared with the results of crackers prepared from 100% corn flour (control). The results of the study showed that the crackers prepared from 75% amaranth and 25% corn flour contained higher percentage of the essential amino acids which including leucine, lysine and valine as compared to control sample.…”

A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

“…Amaranth grain can be toasted, popped, extruded or milled into flour, thus eaten as various cereal products, including bread, cakes, muffins, cookies, dumplings, crepes, noodles and crackers. Some studies have found that amaranth grain could be used in gluten free goods such as crackers, maize tortillas, chips and bread [24,25]. It is also used in foodstuffs to increase nutritional supplies that typically lack a celiac diet [26].…”

Substitusi Tepung Sukun Sebagai Sumber Serat Untuk Peningkatan Kualitas Flacky Crackers

“…Organoleptik merupakan pengujian menggunakan indera atau uji sensori sebagai alat utama untuk pengukuran daya penerimaan terhadap produk makanan. Analisis organoleptik yang diuji adalah rasa, aroma, tekstur dan warna menggunakan uji pembanding skala penilaian (Anna dkk., 2005) Warna merupakan karakteristik sensorik yang penting untuk menentukan daya tarik dalam pilihan dan preferensi konsumen untuk setiap produk makanan (Gebreil et al, 2020). Penilaian warna terhadap flaky crackers berkisar antara 1,73 -3,20 (Tabel 4).…”