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AMARANTH AND PROCESSING PRODUCTS OF IT IN BAKERY
https://doi.org/10.31073/foodresources2022-18-11
Svitlana Ovsienko
Pages: 109-120
https://doi.org/10.31073/foodresources2022-18-11
Svitlana Ovsienko
Pages: 109-120
Abstract
The development of bakery products with the addition of Amaranth processing products, given its chemical composition, is a promising direction for expanding the range of foods, including in Ukraine as well. The purpose of the work is to analyze literary sources that are devoted to scientific research on the use of amaranth and products of its processing. The use of non -traditional raw materials and innovative methods of its processing, storage and processing for foodstuffs is the most advanced area of food development. To improve the quality of bakery products and expand the existing range, alternative types of raw materials containing a balanced complex of proteins, fats, vitamins and minerals are introduced into their composition. Products made from such raw materials are characterized by higher nutritional or taste qualities. Amaranth is one of these non-traditional raw materials in our region. Amaranth is a grain culture that has a high nutritional value. Amaranth grain exceeds many traditional cereals in protein content (16...19%), essential amino acids, vitamins, macro- and trace elements, biologically active substances, fat (6...10%) and a valuable therapeutic compound squalene (5...8 %). The main advantage of amaranth over other types of cereals is the high content of the essential amino acid lysine (2–2.5 times more than in wheat and rye), sulfur -containing amino acids, dietary fiber, vitamin C, calcium, magnesium and phosphorus. These properties allow us to consider amaranth flour as a biochemically active additive to wheat flour when breaded to improve the qualities of finished products. The results of the analytical review. The literature of the use of amaranth flour and products of its processing in bread production technology is analyzed and summarized. The analysis of domestic and foreign literature shows that the amaranth and products of its grain processing are valuable raw material with a high nutrient content.
Keywords: amaranth, amaranth flour, unconventional raw materials, meal, cake
The development of bakery products with the addition of Amaranth processing products, given its chemical composition, is a promising direction for expanding the range of foods, including in Ukraine as well. The purpose of the work is to analyze literary sources that are devoted to scientific research on the use of amaranth and products of its processing. The use of non -traditional raw materials and innovative methods of its processing, storage and processing for foodstuffs is the most advanced area of food development. To improve the quality of bakery products and expand the existing range, alternative types of raw materials containing a balanced complex of proteins, fats, vitamins and minerals are introduced into their composition. Products made from such raw materials are characterized by higher nutritional or taste qualities. Amaranth is one of these non-traditional raw materials in our region. Amaranth is a grain culture that has a high nutritional value. Amaranth grain exceeds many traditional cereals in protein content (16...19%), essential amino acids, vitamins, macro- and trace elements, biologically active substances, fat (6...10%) and a valuable therapeutic compound squalene (5...8 %). The main advantage of amaranth over other types of cereals is the high content of the essential amino acid lysine (2–2.5 times more than in wheat and rye), sulfur -containing amino acids, dietary fiber, vitamin C, calcium, magnesium and phosphorus. These properties allow us to consider amaranth flour as a biochemically active additive to wheat flour when breaded to improve the qualities of finished products. The results of the analytical review. The literature of the use of amaranth flour and products of its processing in bread production technology is analyzed and summarized. The analysis of domestic and foreign literature shows that the amaranth and products of its grain processing are valuable raw material with a high nutrient content.
Keywords: amaranth, amaranth flour, unconventional raw materials, meal, cake
References
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2. Dinssa F.F., Yang R-Y., Ledesma D.R., Mbwambo O., Hanson P. Effect of leaf harvest on grain yield and nutrient content of diverse amaranth entries. Scientia Horticulturae. 2018. 236. P. 146-157.
3. Ruzhilo N.S. (2015) Ispol'zovanie semyan amaranta v hlebobulochnyh izdeliyah [Use of amaranth seeds in baked goods]. Pishchevaya promyshlennost' [Food industry]. № 12. S. 56-58. [in Russian].
4. Vazhnenko H. I. (2020) Amarantova produktsiia korysna i promyslovoho, i domashnoho pryhotuvannia [Amaranth products are useful for both industrial and home cooking]. Asotsiatsiia amarantu [Amaranth Association]. № 35. S. 45–48. [in Ukrainian].
5. Iftikhar M., Khan M. Amaranth. Bioactive Factors and Processing. Technology for Cereal Foods. 2019. P.217–232.
6. Syrokhman I., Lozova T. (2008) Naukovi spriamuvannia u polipshenni spozhyvnykh vlastyvostei ta yakosti boroshnianykh kondyterskykh vyrobiv [Scientific directions in improving the consumer properties and quality of flour confectionery]. Naukovi pratsi NUKhT. [Scientific works of NUHT]. № 25. S. 40–43. [in Ukrainian].
7. Iorgacheva E., Makarova O. (2009) Kompozicii iz osnovnogo i netradicionnogo muchnogo syr'ya dlya optimizacii potrebitel'skih svojstv konditerskih izdelij [Compositions from basic and non-traditional flour raw materials for optimizing the consumer properties of confectionery]. Khlibopekarska i kondyterska promyslovist Ukrainy [Bakery and confectionery industry of Ukraine]. №2. S. 7-8. [in Ukrainian].
8. Voznyuk E., Ivanchenko O., Domoroshchenkova M., Habibullin R. (2016) Issledovanie hlebopekarnyh svojstv amarantovoj muki [Study of the baking properties of amaranth flour]. Vestnik tekhnologicheskogo universiteta [Bulletin of the Technological University]. T.19. №22. S. 150-153. [in Russian].
9. Topwal M. (2019) Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients. Acta scientific agriculture. №3 (1). Р. 9-15.
10. Alekhina N., ZHarkova I., Golovina N., Samohvalov A. (2019) Vliyanie amarantovoj muki na kachestvo hleba iz bioaktivirovannogo zerna pshenicy [Influence of amaranth flour on the quality of bread from bioactivated wheat grain]. Hleboprodukty [Bakery products]. 2019. №4. S. 56-57. [in Russian].
11. Shmalko N. (2021) Sovremennye tekhnologii rzhano-pshenichnogo hleba s ispol'zovaniem amarantovoj muki [Modern technologies of rye-wheat bread using amaranth flour]. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher educational institutions. food technology]. №2-3 (380-381). S. 6-9. [in Russian].
12. Begeulov M. (2019) Primenenie amarantovoj muki v hlebopechenii [The use of amaranth flour in baking]. Hleboprodukty [Bakery products]. №8. S. 41-45. [in Russian].
13. Dziundzia O.V., Zvaholska K.M. (2021) Analiz netradytsiinoi boroshnianoi syrovyny dlia vyrobnytstva khlibobulochnykh vyrobiv [Analysis of non-traditional flour raw materials for the production of bakery products]. Tavriiskyi naukovyi visnyk [Taurian Scientific Bulletin]. Vyp. 1. S. 22-29. [in Ukrainian].
14. Guo P. Т.; He W. L.; Liu J. L.; Wang Y. M. (2017). Grain amaranth composite biscuit composition and preparing method thereof and grain amaranth composite biscuits. Academy agricultural sci china. URL: https: //worldwide.espacenet.com/patent/search/family/ 060100124/publication/cn1072792_ 29a?q=amaranth%20cookies.
15. Pivovarov A., Mykolenko S., Hez’ Y., Shcherbakov S. (2018) Plasma-chemically activated water influence on staling and safety of sprouted bread. Journal of Food Science and Technology. Vol. 12. № 2. Р. 100–107.
16. Sanz-Penella J. M., Wronkowska M., Soral-Smietana M. (2013). Effect of whole amaranth flour on bread properties and nutritive value. LWT – Food Science and Technology. Vol. 50. № 2. P. 679-685.
17. Mykolenko S., Tsaruk L., Chursinov Yu. (2019) Vplyv produktiv pererobky amaranta i chia na yakist khliba [Influence of amaranth and chia products on bread quality]. Visnyk Natsionalnoho Tekhnichnoho Universytetu «Kharkivskyi politekhnichnyi instytut» [Bulletin of the National Technical University "Kharkiv Polytechnic Institute"]. №5 (1330). S. 145–151. [in Ukrainian].
18. Patil S., Brennan M., Mason S., Brennan C. (2016) The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods. Vol. 5(2). Р. 26.
19. Kucheruk Z., Postnova O., Halych A. (2015) Doslidzhennia vlastyvostei znezhyrenoho termichno obroblenoho boroshna amaranta [Investigation of the properties of low-fat heat-treated amaranth flour]. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva ta torhivli: zb. nauk. pr. Kharkiv [Progressive techniques and technologies of food production, restaurant business and trade: coll. Science]. Vyp. 1 (21). C. 275–283. [in Ukrainian].
20. Onopriichuk O. (2005) Doslidzhennia mozhlyvosti vykorystannia ekstrudatu shrotu amarantu v syrkovykh vyrobakh [Investigation of the possibility of using amaranth meal extrudate in cheese products]. Novi tekhnolohii ta tekhnichni rishennia v kharchovii ta pererobnii promyslovosti: sohodennia i perspektyvy : materialy IKh mizhnar. nauk.-tekhn. кonf., m. Kyiv, 17-19 zhovt. 2005 r. Kyiv, NUKhT. [New technologies and technical solutions in the food and processing industry: present and prospects: materials of the IX International. scientific and technical сonf.]. 160 s. [in Ukrainian].
21. Matyiashchuk O., Furmanova Yu., Pianykh S. (2017) Vykorystannia amarantovoho boroshna v tekhnolohii vyrobnytstva biskvitnykh napivfabrykativ [The use of amaranth flour in the technology of production of biscuit semi-finished products]. Naukovyi pohliad v maibutnie [Scientific view of the future]. Vyp. 6. T. 2. S. 52–58. [in Ukrainian].
22. Mykolenko S., Zhygunov D., Rudenko T. (2020) Baking properties of different amaranth flours as wheat bread ingredients. Food science and technology. Vol. 14. Iss. 4. P. 62– 71.
23. Buialska, N., Lytvynenko, O., Denysova, N. (2020) Vykorystannia produktiv pererobky amaranta u vyrobnytstvi khlibobulochnykh vyrobiv [Use of amaranth processed products in the production of bakery products]. Tekhnichni nauky ta tekhnolohii [Technical sciences and technologies]. 3(17). S. 226–223. [in Ukrainian].
24. Buialska N., Kostenko I., Lytvynenko O. (2019) Vplyv vysivok amaranta na khlibopekarski vlastyvosti syrovyny pry vyrobnytstvi khlibobulochnykh vyrobiv [Influence of amaranth bran on baking properties of raw materials in the production of bakery products]. Novitni tekhnolohii u naukovii diialnosti i navchalnomu protsesi: materialy tez dop. [The newest technologies in scientific activity and educational process: materials of theses add.]. S. 273-274. [in Ukrainian].
1. Kholod T., Kapreliants L. (2016) Perspektyvy vykorystannia netradytsiinoi roslynnoi syrovyny u tekhnolohii bilkovmisnykh kharchovykh produktiv [Prospects for the use of non-traditional plant raw materials in the technology of protein-rich foods]. Visnyk Lvivskoho universytetu. [Bulletin of Lviv University]. Vyp. 73. S. 446–446. [in Ukrainian].
2. Dinssa F.F., Yang R-Y., Ledesma D.R., Mbwambo O., Hanson P. Effect of leaf harvest on grain yield and nutrient content of diverse amaranth entries. Scientia Horticulturae. 2018. 236. P. 146-157.
3. Ruzhilo N.S. (2015) Ispol'zovanie semyan amaranta v hlebobulochnyh izdeliyah [Use of amaranth seeds in baked goods]. Pishchevaya promyshlennost' [Food industry]. № 12. S. 56-58. [in Russian].
4. Vazhnenko H. I. (2020) Amarantova produktsiia korysna i promyslovoho, i domashnoho pryhotuvannia [Amaranth products are useful for both industrial and home cooking]. Asotsiatsiia amarantu [Amaranth Association]. № 35. S. 45–48. [in Ukrainian].
5. Iftikhar M., Khan M. Amaranth. Bioactive Factors and Processing. Technology for Cereal Foods. 2019. P.217–232.
6. Syrokhman I., Lozova T. (2008) Naukovi spriamuvannia u polipshenni spozhyvnykh vlastyvostei ta yakosti boroshnianykh kondyterskykh vyrobiv [Scientific directions in improving the consumer properties and quality of flour confectionery]. Naukovi pratsi NUKhT. [Scientific works of NUHT]. № 25. S. 40–43. [in Ukrainian].
7. Iorgacheva E., Makarova O. (2009) Kompozicii iz osnovnogo i netradicionnogo muchnogo syr'ya dlya optimizacii potrebitel'skih svojstv konditerskih izdelij [Compositions from basic and non-traditional flour raw materials for optimizing the consumer properties of confectionery]. Khlibopekarska i kondyterska promyslovist Ukrainy [Bakery and confectionery industry of Ukraine]. №2. S. 7-8. [in Ukrainian].
8. Voznyuk E., Ivanchenko O., Domoroshchenkova M., Habibullin R. (2016) Issledovanie hlebopekarnyh svojstv amarantovoj muki [Study of the baking properties of amaranth flour]. Vestnik tekhnologicheskogo universiteta [Bulletin of the Technological University]. T.19. №22. S. 150-153. [in Russian].
9. Topwal M. (2019) Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients. Acta scientific agriculture. №3 (1). Р. 9-15.
10. Alekhina N., ZHarkova I., Golovina N., Samohvalov A. (2019) Vliyanie amarantovoj muki na kachestvo hleba iz bioaktivirovannogo zerna pshenicy [Influence of amaranth flour on the quality of bread from bioactivated wheat grain]. Hleboprodukty [Bakery products]. 2019. №4. S. 56-57. [in Russian].
11. Shmalko N. (2021) Sovremennye tekhnologii rzhano-pshenichnogo hleba s ispol'zovaniem amarantovoj muki [Modern technologies of rye-wheat bread using amaranth flour]. Izvestiya vysshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher educational institutions. food technology]. №2-3 (380-381). S. 6-9. [in Russian].
12. Begeulov M. (2019) Primenenie amarantovoj muki v hlebopechenii [The use of amaranth flour in baking]. Hleboprodukty [Bakery products]. №8. S. 41-45. [in Russian].
13. Dziundzia O.V., Zvaholska K.M. (2021) Analiz netradytsiinoi boroshnianoi syrovyny dlia vyrobnytstva khlibobulochnykh vyrobiv [Analysis of non-traditional flour raw materials for the production of bakery products]. Tavriiskyi naukovyi visnyk [Taurian Scientific Bulletin]. Vyp. 1. S. 22-29. [in Ukrainian].
14. Guo P. Т.; He W. L.; Liu J. L.; Wang Y. M. (2017). Grain amaranth composite biscuit composition and preparing method thereof and grain amaranth composite biscuits. Academy agricultural sci china. URL: https: //worldwide.espacenet.com/patent/search/family/ 060100124/publication/cn1072792_ 29a?q=amaranth%20cookies.
15. Pivovarov A., Mykolenko S., Hez’ Y., Shcherbakov S. (2018) Plasma-chemically activated water influence on staling and safety of sprouted bread. Journal of Food Science and Technology. Vol. 12. № 2. Р. 100–107.
16. Sanz-Penella J. M., Wronkowska M., Soral-Smietana M. (2013). Effect of whole amaranth flour on bread properties and nutritive value. LWT – Food Science and Technology. Vol. 50. № 2. P. 679-685.
17. Mykolenko S., Tsaruk L., Chursinov Yu. (2019) Vplyv produktiv pererobky amaranta i chia na yakist khliba [Influence of amaranth and chia products on bread quality]. Visnyk Natsionalnoho Tekhnichnoho Universytetu «Kharkivskyi politekhnichnyi instytut» [Bulletin of the National Technical University "Kharkiv Polytechnic Institute"]. №5 (1330). S. 145–151. [in Ukrainian].
18. Patil S., Brennan M., Mason S., Brennan C. (2016) The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack. Foods. Vol. 5(2). Р. 26.
19. Kucheruk Z., Postnova O., Halych A. (2015) Doslidzhennia vlastyvostei znezhyrenoho termichno obroblenoho boroshna amaranta [Investigation of the properties of low-fat heat-treated amaranth flour]. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva ta torhivli: zb. nauk. pr. Kharkiv [Progressive techniques and technologies of food production, restaurant business and trade: coll. Science]. Vyp. 1 (21). C. 275–283. [in Ukrainian].
20. Onopriichuk O. (2005) Doslidzhennia mozhlyvosti vykorystannia ekstrudatu shrotu amarantu v syrkovykh vyrobakh [Investigation of the possibility of using amaranth meal extrudate in cheese products]. Novi tekhnolohii ta tekhnichni rishennia v kharchovii ta pererobnii promyslovosti: sohodennia i perspektyvy : materialy IKh mizhnar. nauk.-tekhn. кonf., m. Kyiv, 17-19 zhovt. 2005 r. Kyiv, NUKhT. [New technologies and technical solutions in the food and processing industry: present and prospects: materials of the IX International. scientific and technical сonf.]. 160 s. [in Ukrainian].
21. Matyiashchuk O., Furmanova Yu., Pianykh S. (2017) Vykorystannia amarantovoho boroshna v tekhnolohii vyrobnytstva biskvitnykh napivfabrykativ [The use of amaranth flour in the technology of production of biscuit semi-finished products]. Naukovyi pohliad v maibutnie [Scientific view of the future]. Vyp. 6. T. 2. S. 52–58. [in Ukrainian].
22. Mykolenko S., Zhygunov D., Rudenko T. (2020) Baking properties of different amaranth flours as wheat bread ingredients. Food science and technology. Vol. 14. Iss. 4. P. 62– 71.
23. Buialska, N., Lytvynenko, O., Denysova, N. (2020) Vykorystannia produktiv pererobky amaranta u vyrobnytstvi khlibobulochnykh vyrobiv [Use of amaranth processed products in the production of bakery products]. Tekhnichni nauky ta tekhnolohii [Technical sciences and technologies]. 3(17). S. 226–223. [in Ukrainian].
24. Buialska N., Kostenko I., Lytvynenko O. (2019) Vplyv vysivok amaranta na khlibopekarski vlastyvosti syrovyny pry vyrobnytstvi khlibobulochnykh vyrobiv [Influence of amaranth bran on baking properties of raw materials in the production of bakery products]. Novitni tekhnolohii u naukovii diialnosti i navchalnomu protsesi: materialy tez dop. [The newest technologies in scientific activity and educational process: materials of theses add.]. S. 273-274. [in Ukrainian].
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