Amaranth flour for food production

Listning ID 661489


Amaranth is part of the daily diet of many countries. In the 1970s, Australian scientists concluded that there is no plant on Earth equivalent to amaranth in the composition of high-quality protein in harmonious unity with well-balanced trace elements, vitamins and carbohydrates. Amaranth - a storehouse of vegetable protein of the highest quality, well-balanced and easily digestible, about 25% of the total protein content in amaranth is easily soluble fraction. It is known that only the digestible part of food components is useful for a living organism. The digestion rate of amaranth protein is more than 70%. The amount of lysine in amaranth is much higher than in wheat, rice, pea and soy flour. Therefore, the introduction of amaranth flour in flour products can double the coefficient of protein efficiency.

We offer amaranth flour of own production (TM. Filvarok) for the food enterprises. Amaranth flour contains biologically valuable proteins and a variety of vitamin composition. The composition of flour includes 16% protein (including more than 30% essential amino acids), polyunsaturated omega-6 fatty acids, a large amount of fiber, vitamins (A, E, C, vitamins - groups B, D). Amaranth flour has biologically active substances: phospholipids, squalene, phytosterols, methionine, lysine.

Before using amaranth flour must be subjected to heat treatment, as in its raw form it will interfere with the body's absorption of nutrients.

Experienced technologists of the Institute of Food Resources of NAAS of Ukraine have developed interesting recipes that give grounds to use amaranth flour together with wheat flour or other types of flour for the production of such products - bread, cookies, gingerbread, crackers, biscuits (various pastries). As well as sauces, food protein concentrates, cereals. Amaranth flour can be used as a vitamin and protein supplement in canned vegetables and meat, and in vegetarian foods.

Interesting developments, in our opinion, are the use of amaranth flour in the production of ice cream and in preventive nutrition. Because amaranth flour improves calcium absorption in the body, participates in the construction of bone and cartilage, maintains liver health, participates in insulin synthesis.

Ready to cooperate with stakeholders.

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