Prospects for using flour from amaranth seeds in dessert technology

Abstract

Amaranth is a pseudo-grain with a high grain yield that can withstand extreme climatic and soil conditions. Amaranth also has good nutritional qualities with high levels of protein, minerals and fat compared to commonly used grains such as corn. Amaranth grain contains 16/100 g protein, 173 mg / 100 g calcium, 35 mg / 100 g iron, 3 mg / 100 g zinc and higher levels of potassium, phosphorus, magnesium, manganese, vitamins A and E and folic acid than grain of cereals. Consuming this grain helps in improving kidney complaints, constipation and anemia. The aim of this study is to develop a dessert technology with the addition of a plant additive amaranth seeds sort “Polet” as a complete protein and a source of dietary fiber and replacing sugar with flower honey. Optimum concentration of flour from amaranth seeds was determined. During the experiment, the textural properties of desserts were studied.