Year: 2025
Type: article
Abstract: Amaranth is an extremely beneficial plant used in nutrition due to its high nutritional and medicinal properties. It is rich in nutrients and contains a significant amount of amino acids, particularly lysine, which is essential for tissue growth and body repair. Amaranth is gluten-free, making it suitable for people with celiac disease or gluten intolerance. It contains squalene, a natural antioxidant that helps lower cholesterol levels. Thanks to its fiber and protein content, amaranth promotes a long-lasting feeling of fullness, which helps with weight control. The fiber in amaranth also supports a healthy gut microbiome. It contains antioxidants, proteins, and beneficial micronutrients that strengthen the immune system. Amaranth raw material is a multifunctional ingredient in the food industry, including in the production of meat products. It is characterized by a high content of proteins, dietary fiber, vitamins, minerals, and biologically active substances. Amaranth raw material has the following technological properties: Water absorption capacity – it absorbs water well. Emulsifying properties – it can improve product texture. Gelling ability – used in production to stabilize products. Amaranth raw material is used as a substitute for traditional flour to improve the texture of minced products and to enhance the water-holding capacity of meat products, contributing to the juiciness of the final product. It is also used as a structure-forming agent in meat minces. Amaranth protein is used as a protein enhancer in meat products and to create low-calorie, high-protein foods. Amaranth dietary fiber is applied to improve texture and water retention and is used in dietary and functional meat products. Amaranth seeds contain squalene, a natural antioxidant that reduces fat oxidation in meat products. It helps preserve the freshness of products over time. Thus, amaranth raw material is a useful and high-quality substitute or supplement to the main meat raw materials in the production of various meat products. Partial replacement of the main raw materials also contributes to the expansion of the range of meat and pâté products.
Authors: K. V. Derevianko, N. M. Povarova
Institution: Odesa National University of Technology
Language: English
Topic: Seed and Plant Biochemistry
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4412112821