- Деталі
- Опубліковано: Субота, 02 липня 2022, 11:41
- Перегляди: 332
AMARANTH PRODUCTION IN UKRAINE: STATE AND PROSPECTS
https://doi.org/10.31073/foodresources2022-18-18
Yaniuk Tetiana, Nataliia Hriunvald
Pages: 179-192
https://doi.org/10.31073/foodresources2022-18-18
Yaniuk Tetiana, Nataliia Hriunvald
Pages: 179-192
Abstract
Goal. Timely and relevant is the study of the production of marketable products and seeds of amaranth varieties (Amaranthus L.) with high consumer value for use in the food industry. The purpose of the work was to substantiate the production of amaranth in Ukraine, assess the state and determine the prospects for further use of marketable products and seeds in food technology. Methods. General scientific and special research methods were used in the work. From general scientific: hypothesis, experiment, observation, analysis, synthesis and source base with elements of extrapolation; among the special ones are generally accepted methods of scientific research: laboratory - to study the quality of plant material and amaranth seeds, the accumulation of dry biological mass of plants and the content of nutrients. Economic-calculated, comparative-computational and statistical. Results. Analysis of literature sources and own research has shown that amaranth is characterized by high consumer and fodder value of marketable products and seeds. The production of marketable products and seeds, processing of raw materials in different ways depending on the purpose of obtaining final products is revealed. Methodological bases of formation of productivity and quality of marketable products and seeds of amaranth varieties of high oleic group are formed. It is confirmed that amaranth varieties, as cold-resistant and drought-resistant, can be grown in almost any region of Ukraine, which will allow uninterrupted supply of vegetable raw materials for the production of amaranth oil. The elements of the technology of growing commercial products and amaranth seeds in Ukraine are optimized and the strategic directions of its use are determined. Scope of results. Conclusions. Certain biochemical parameters of plant and seed material allowed to expand the range of its use in the food industry.
Keywords: pigweed amaranth, amarant, variety, consumer value, ecological plasticity, biomass, siderate, seeds, processed products, yield
Goal. Timely and relevant is the study of the production of marketable products and seeds of amaranth varieties (Amaranthus L.) with high consumer value for use in the food industry. The purpose of the work was to substantiate the production of amaranth in Ukraine, assess the state and determine the prospects for further use of marketable products and seeds in food technology. Methods. General scientific and special research methods were used in the work. From general scientific: hypothesis, experiment, observation, analysis, synthesis and source base with elements of extrapolation; among the special ones are generally accepted methods of scientific research: laboratory - to study the quality of plant material and amaranth seeds, the accumulation of dry biological mass of plants and the content of nutrients. Economic-calculated, comparative-computational and statistical. Results. Analysis of literature sources and own research has shown that amaranth is characterized by high consumer and fodder value of marketable products and seeds. The production of marketable products and seeds, processing of raw materials in different ways depending on the purpose of obtaining final products is revealed. Methodological bases of formation of productivity and quality of marketable products and seeds of amaranth varieties of high oleic group are formed. It is confirmed that amaranth varieties, as cold-resistant and drought-resistant, can be grown in almost any region of Ukraine, which will allow uninterrupted supply of vegetable raw materials for the production of amaranth oil. The elements of the technology of growing commercial products and amaranth seeds in Ukraine are optimized and the strategic directions of its use are determined. Scope of results. Conclusions. Certain biochemical parameters of plant and seed material allowed to expand the range of its use in the food industry.
Keywords: pigweed amaranth, amarant, variety, consumer value, ecological plasticity, biomass, siderate, seeds, processed products, yield
References
1. Deinychenko, H. V., Riabushko, V. I., Holub, M. O., Kramarenko, D. P., Svoievolina, H. V. (2009). Vykorystannia bilkovykh hidrolizativ u tekhnolohiiakh funktsionalnykh hlibobulochnykh vyrobiv [The use of protein hydrolysates in the technology of functional bakery products]. Visnyk Donetskoho natsionalnoho universytetu ekonomiky i torhivli imeni Mykhaila Tuhan-Baranovskoho – Bulletin of the Donetsk National University of Economics and Trade, 1(41), 217–223 [in Ukrainian].
2. Topwal, M. (2019). Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients. Acta scientific agriculture, 3(1), 9-15. URL: https://actascientific.com/ASAG/pdf/ASAG-03-0285.pdf.
3. Hoptsii, T. I., Voronkov, M. F., Bobro, M. A., Miroshnychenko, L. O., Lymanska, S.V. Du-da, Yu. V. (2018). Amarant: selektsiia, henetyka ta perspektyvy vyroshchuvannia [Amaranth: breeding, genetics and cultivation prospects]. Kharkiv: KhNAU [in Ukrainian].
4. Mekonnen, G., Woldesenbet, M., Teshale, T., Biru, T. (2018). Amaranthus сaudatus Production and Nutrition Contents for Food Security and Healthy Living in Menit Shasha, Menit Goldya and Maji Districts of Bench Maji Zone, South Western Ethiopia. Nutrition & Food Science International Journal, 7(3). doi.org/10.19080/NFSIJ.2018.07.555712
5. Soriano-García, M., Arias-Olguín, I. I., Carrillo-Montes, J. P., Rosas-Ramírez, D. G., Mendoza-Figueroa, J. S., Flores-Valverde, E., Valladares-Rodríguez, M. R. (2018). Nutritional functional value and therapeutic utilization of Amaranth. Journal of Analitical & Pharmaceutical Research, 7(5), 596-600. doi: 10.15406/japlr.2018.07.00288
6. Biel, W., Jendrzejczak, E., Jaroszewska, A., Witkowicz, R., Piątkowska, E., Telesiński, A. (2017). Nutritional content and antioxidant properties of selected species of Amaranthus L. Italian Journal of Food Science, 29, 728-740.
7. Karamać, M. Gai, F., Longato, E., Meineri, G., Janiak, M. A., Amarowicz, R., Peiretti, P. G. (2019). Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth. Antioxidants, 8(6). 8. Mlakar, S. G., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: potential future application in bread making. Agricultura, 6, 43–53. doi: 10.3390/antiox8060173.
9. Sanz-Penella, J. M., Laparra, J. M., Sanz, Y., Haros, M. (2012). Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on in Vitro Iron Absorption. Plant Foods for Human Nutrition, 67, 50–56. doi:10.1007/s11130-011-0269-6.
10. Kucheruk, Z. I., Postnova, O. M., Halych, A. O. (2015). Doslidzhennia vlastyvostei znezhyre-noho termichno obroblenoho boroshna amarantu [Investigation of properties of defatted heat-treated flour of amaranth]. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva ta torhivli – Progressive Machinery and Technologies for Food Production in the Restaurant Industry and Trade, 1(21), pp. 275-283. Kharkiv: KhDUKhT [in Ukrainian].
11. Gunina, L. M., Dmitriev, A. V., Shustov, E. B., Kholodkov, A. V., Golovashchenko, R. V. (2018). Biologicheski aktivnye veshchestva amaranta i perspektivy primeneniia pishchevykh dobavok na ego osnove v praktike podgotovki sportsmenov [Prospects of Application of Diet Supplements Based on Amaranth in the Practice of Training Athletes]. Ukrainskyi zhurnal medytsyny, biolohii ta sportu – Ukrainian Journal of Medicine, Biology and Sport, 3(7), 267-277 [in Russian].
12. Emire, Sh. A., Arega, M. (2012). Value added product development and quality characterization of amaranth (Amaranthus caudatus L.) grown in East Africa. African Journal of Food Science and Technology, 3 (6), 129-141. URL: https://www.researchgate.net/ publication/278241863.
13. Mykolenko, S. Yu., Tsaruk, L. Yu., Chursinov, Yu. O. (2019). Vplyv produktiv pererobky amarantu i chia na yakist khliba [Effect of amaranth products and chia on bread quality]. Visnyk Natsionalnoho Tekhnichnoho Universytetu «Kharkivskyi politekhnichnyi instytut». Seriia: Novi rishennia u suchasnykh tekhnolohiiakh – Bulletin of the National Technical University «Kharkiv Poly-technic Institute». Series: New solutions in modern technology, 5 (1330), 145–151 [in Ukrainian].
14. Guardianelli, L. M., Salinasa, M. V., Puppo, M. C. (2019). Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds. Food Hydrocolloids, 97. doi: 10.1016/j.foodhyd.2019.105242.
15. Ruzhilo, N. S. (2015). Ispolzovanie semian amaranta v khlebobulochnykh izdeliiakh [Use of seeds amaranth in bakery products]. Pishchevaia promyshlennost – Food Industry, 12, 56–58 [in Russian].
16. Shmalko, N. A., Smirnov, S. O. (2018). Sposob proizvodstva khleba pri dobavlenii amaran-tovoi krupianoi muki [Method for the production of bread by adding amaranth cereal flour]. Polzunovskii vestnik – Polzunovsky vestnik, 1, 27–31 [in Russia].
17. Test Guidelines for the conduct of tests for distinctness, uniformity and stability of Grain Amaranth (Amaranthus L. excluding ornamental varieties) (TG /247/1, UPOV) // Geneva. 2008-04-09. 35 P. // URL: www.upov.int/edocs/tgdocs/en/tg247.pdf.
18. Singh, M., Liu, S. X. (2021). Evaluation of amaranth flour processing for noodle making. Journal of food processing and preservation, 45(4). doi.org/10.1111/jfpp.15270.
19. Liu, S., Chen, D., Xu, J. (2019). Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. Journal of food measurement and characterization, 13(2), 1440-1450 doi: 10.1007/s11694-019-00060-4.
20. Sindhu, R., Khatkar, B. S. (2018). Thermal, structural and textural properties of amaranth and buckwheat starches. Journal of food science and technology, 55(12), 5153-5160. doi: 10.1007/s13197-018-3474-6.
21. Guardianelli, L. M., Salinas, M. V., Puppo M. C. (2021). Quality of wheat breads enriched with flour from germinated amaranth seeds. Food science and technology international. doi: 10.1177/10820132211016577.
22. Mykolenko, S., Zhygunov, D., Rudenko, T. (2020). Baking properties of different amaranth flours as wheat bread ingredients. Journal of food science and technology Ukraine, 14(4), 62-71. doi:10.15673/fst. v14i4.1896
23. Smirnov, S. O., Urubkov, S. A., Dronov, A. S. (2015). Nauchno – prakticheskie osnovy kompleksnoy pererabotki zerna amaranta. Khranenie i pererabotka zerna – Grain storage, 2(191), 39-43. [in Russia].
24. Guardianelli, L. M., Salinas, M. V., Puppo, M. C. (2019). Chemical and thermal properties of flours from germinated amaranth seeds. Journal of Food Measurement and Characterization, 13. 1078–1088. doi.org/10.1007/s11694-018-00023-1.
25. Iftikhar, M., Khan, M. (2019). Amaranth. Bioactive Factors and Processing Technology for Cereal Foods, 217–232. doi:10.1007/978-981-13-6167-8_13.
1. Deinychenko, H. V., Riabushko, V. I., Holub, M. O., Kramarenko, D. P., Svoievolina, H. V. (2009). Vykorystannia bilkovykh hidrolizativ u tekhnolohiiakh funktsionalnykh hlibobulochnykh vyrobiv [The use of protein hydrolysates in the technology of functional bakery products]. Visnyk Donetskoho natsionalnoho universytetu ekonomiky i torhivli imeni Mykhaila Tuhan-Baranovskoho – Bulletin of the Donetsk National University of Economics and Trade, 1(41), 217–223 [in Ukrainian].
2. Topwal, M. (2019). Review on Amaranth: Nutraceutical and Virtual Plant for Providing Food Security and Nutrients. Acta scientific agriculture, 3(1), 9-15. URL: https://actascientific.com/ASAG/pdf/ASAG-03-0285.pdf.
3. Hoptsii, T. I., Voronkov, M. F., Bobro, M. A., Miroshnychenko, L. O., Lymanska, S.V. Du-da, Yu. V. (2018). Amarant: selektsiia, henetyka ta perspektyvy vyroshchuvannia [Amaranth: breeding, genetics and cultivation prospects]. Kharkiv: KhNAU [in Ukrainian].
4. Mekonnen, G., Woldesenbet, M., Teshale, T., Biru, T. (2018). Amaranthus сaudatus Production and Nutrition Contents for Food Security and Healthy Living in Menit Shasha, Menit Goldya and Maji Districts of Bench Maji Zone, South Western Ethiopia. Nutrition & Food Science International Journal, 7(3). doi.org/10.19080/NFSIJ.2018.07.555712
5. Soriano-García, M., Arias-Olguín, I. I., Carrillo-Montes, J. P., Rosas-Ramírez, D. G., Mendoza-Figueroa, J. S., Flores-Valverde, E., Valladares-Rodríguez, M. R. (2018). Nutritional functional value and therapeutic utilization of Amaranth. Journal of Analitical & Pharmaceutical Research, 7(5), 596-600. doi: 10.15406/japlr.2018.07.00288
6. Biel, W., Jendrzejczak, E., Jaroszewska, A., Witkowicz, R., Piątkowska, E., Telesiński, A. (2017). Nutritional content and antioxidant properties of selected species of Amaranthus L. Italian Journal of Food Science, 29, 728-740.
7. Karamać, M. Gai, F., Longato, E., Meineri, G., Janiak, M. A., Amarowicz, R., Peiretti, P. G. (2019). Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth. Antioxidants, 8(6). 8. Mlakar, S. G., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: potential future application in bread making. Agricultura, 6, 43–53. doi: 10.3390/antiox8060173.
9. Sanz-Penella, J. M., Laparra, J. M., Sanz, Y., Haros, M. (2012). Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on in Vitro Iron Absorption. Plant Foods for Human Nutrition, 67, 50–56. doi:10.1007/s11130-011-0269-6.
10. Kucheruk, Z. I., Postnova, O. M., Halych, A. O. (2015). Doslidzhennia vlastyvostei znezhyre-noho termichno obroblenoho boroshna amarantu [Investigation of properties of defatted heat-treated flour of amaranth]. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva ta torhivli – Progressive Machinery and Technologies for Food Production in the Restaurant Industry and Trade, 1(21), pp. 275-283. Kharkiv: KhDUKhT [in Ukrainian].
11. Gunina, L. M., Dmitriev, A. V., Shustov, E. B., Kholodkov, A. V., Golovashchenko, R. V. (2018). Biologicheski aktivnye veshchestva amaranta i perspektivy primeneniia pishchevykh dobavok na ego osnove v praktike podgotovki sportsmenov [Prospects of Application of Diet Supplements Based on Amaranth in the Practice of Training Athletes]. Ukrainskyi zhurnal medytsyny, biolohii ta sportu – Ukrainian Journal of Medicine, Biology and Sport, 3(7), 267-277 [in Russian].
12. Emire, Sh. A., Arega, M. (2012). Value added product development and quality characterization of amaranth (Amaranthus caudatus L.) grown in East Africa. African Journal of Food Science and Technology, 3 (6), 129-141. URL: https://www.researchgate.net/ publication/278241863.
13. Mykolenko, S. Yu., Tsaruk, L. Yu., Chursinov, Yu. O. (2019). Vplyv produktiv pererobky amarantu i chia na yakist khliba [Effect of amaranth products and chia on bread quality]. Visnyk Natsionalnoho Tekhnichnoho Universytetu «Kharkivskyi politekhnichnyi instytut». Seriia: Novi rishennia u suchasnykh tekhnolohiiakh – Bulletin of the National Technical University «Kharkiv Poly-technic Institute». Series: New solutions in modern technology, 5 (1330), 145–151 [in Ukrainian].
14. Guardianelli, L. M., Salinasa, M. V., Puppo, M. C. (2019). Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds. Food Hydrocolloids, 97. doi: 10.1016/j.foodhyd.2019.105242.
15. Ruzhilo, N. S. (2015). Ispolzovanie semian amaranta v khlebobulochnykh izdeliiakh [Use of seeds amaranth in bakery products]. Pishchevaia promyshlennost – Food Industry, 12, 56–58 [in Russian].
16. Shmalko, N. A., Smirnov, S. O. (2018). Sposob proizvodstva khleba pri dobavlenii amaran-tovoi krupianoi muki [Method for the production of bread by adding amaranth cereal flour]. Polzunovskii vestnik – Polzunovsky vestnik, 1, 27–31 [in Russia].
17. Test Guidelines for the conduct of tests for distinctness, uniformity and stability of Grain Amaranth (Amaranthus L. excluding ornamental varieties) (TG /247/1, UPOV) // Geneva. 2008-04-09. 35 P. // URL: www.upov.int/edocs/tgdocs/en/tg247.pdf.
18. Singh, M., Liu, S. X. (2021). Evaluation of amaranth flour processing for noodle making. Journal of food processing and preservation, 45(4). doi.org/10.1111/jfpp.15270.
19. Liu, S., Chen, D., Xu, J. (2019). Characterization of amaranth and bean flour blends and the impact on quality of gluten-free breads. Journal of food measurement and characterization, 13(2), 1440-1450 doi: 10.1007/s11694-019-00060-4.
20. Sindhu, R., Khatkar, B. S. (2018). Thermal, structural and textural properties of amaranth and buckwheat starches. Journal of food science and technology, 55(12), 5153-5160. doi: 10.1007/s13197-018-3474-6.
21. Guardianelli, L. M., Salinas, M. V., Puppo M. C. (2021). Quality of wheat breads enriched with flour from germinated amaranth seeds. Food science and technology international. doi: 10.1177/10820132211016577.
22. Mykolenko, S., Zhygunov, D., Rudenko, T. (2020). Baking properties of different amaranth flours as wheat bread ingredients. Journal of food science and technology Ukraine, 14(4), 62-71. doi:10.15673/fst. v14i4.1896
23. Smirnov, S. O., Urubkov, S. A., Dronov, A. S. (2015). Nauchno – prakticheskie osnovy kompleksnoy pererabotki zerna amaranta. Khranenie i pererabotka zerna – Grain storage, 2(191), 39-43. [in Russia].
24. Guardianelli, L. M., Salinas, M. V., Puppo, M. C. (2019). Chemical and thermal properties of flours from germinated amaranth seeds. Journal of Food Measurement and Characterization, 13. 1078–1088. doi.org/10.1007/s11694-018-00023-1.
25. Iftikhar, M., Khan, M. (2019). Amaranth. Bioactive Factors and Processing Technology for Cereal Foods, 217–232. doi:10.1007/978-981-13-6167-8_13.
Copyright © 1960-2025 Інститут продовольчих ресурсів НААН України - iprkyiv.com