El amaranto propiedades y usos en la industria panadera

Lucas Fernando Quintana Fuentes; Norma Beatriz  Jurado Cortés; Luz Angélica  Quintero; Carolina  León Virgüez; Martha Lucía  Gutiérrez Rodríguez

doi:10.22490/ECBTI.5494

Vol. 2 No. 2 (2021)

Published

2021-12-15

PDF (Spanish)

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Quintana Fuentes, L. F., Jurado Cortés, N. B. ., Quintero, L. A. ., León Virgüez, C., & Gutiérrez Rodríguez, M. L. . (2021). Amaranth properties and uses in the bakery industry. Documentos De Trabajo ECBTI, 2(2). https://doi.org/10.22490/ECBTI.5494

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Amaranth properties and uses in the bakery industry

DOI: https://doi.org/10.22490/ECBTI.5494

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Artículos

Lucas Fernando Quintana Fuentes Universidad Nacional Abierta y a Distancia - UNAD

Norma Beatriz Jurado Cortés

Luz Angélica Quintero

Carolina León Virgüez

Martha Lucía Gutiérrez Rodríguez

This study aimed to collect all the relevant information about the nutritional content of amaranth and its uses in the bakery industry as well as to deepen the acceptability of similar products by the consumer in the market. The methodology used was documentary research through the review of various bibliographic sources to build a theoretical basis for the study. Among the most relevant information collected is that the nutritional value of the grain, which not only focuses on the high protein content but also on its quality, because it has all the essential amino acids; Likewise, the high content of calcium, fiber, and essential fatty acids stands out. On the other hand, it was found that amaranth is used integrally: leaves, stems, and seeds are useful in the industry. The most frequent transformation processes correspond to obtaining flour and puffed grain; Regarding acceptance, sensory evaluation processes were evidenced for tortillas, noodles, grape drinks added with this cereal and craft beer, which were well accepted by untrained people.

Ancestral grains, nutritional value, sensory profile, pseudocereal, uses

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