Development of a High Protein Beverage Based on Amaranth

Current food science seeks plant-based alternatives to dairy products that maintain nutritional value and stability. While skim milk provides a benchmark for protein and nutrient content, alternatives for vegan and gluten-free diets remain limited. Existing research has shown that amaranth contains high-quality proteins, but their functional properties in beverage form are less understood. This gap motivated the investigation into amaranth proteins as a base for a stable, nutritious beverage. No prior work had resolved how to optimize the techno-functional properties of amaranth proteins in a heat-treated beverage. Amaranth's gluten-free and lactose-free nature makes it a promising candidate for specific dietary needs. Researchers propose that amaranth proteins could serve as a viable alternative if properly stabilized. This study aimed to explore the feasibility of using amaranth proteins in a beverage format. The challenge lies in maintaining colloidal stability while preserving nutritional integrity.

The aim of this study was to develop a high-protein beverage using amaranth as a base. The researchers focused on creating a product with a composition similar to skim cow's milk, which is known for its balanced macronutrient profile. They sought to address the challenge of stabilizing amaranth proteins in a liquid form. The motivation stemmed from the growing demand for plant-based and allergen-free beverages. The study aimed to determine whether amaranth proteins could be heat-treated and stabilized with added gums. The researchers proposed that this approach could yield a nutritious, stable beverage. The beverage was intended for individuals with dietary restrictions such as lactose intolerance or celiac disease. The ultimate goal was to provide a viable alternative to dairy-based beverages.

The researchers used established techniques for starch separation and protein extraction from amaranth. They prepared a protein extract and added gellan and xanthan gums to improve stability. The mixture was heat-treated at 80°C for 20 minutes to simulate processing conditions. They analyzed the resulting beverage using electrophoresis to assess protein aggregation. Differential scanning calorimetry was used to evaluate thermal behavior of the proteins. Particle size distribution measurements were conducted to determine colloidal stability. The ζ-potential of the beverage was measured to assess charge stability. The final beverage was compared to skim milk in terms of macronutrient content.

The beverage contained 3.42% protein, 0.60% lipids, 1.9% fiber, 0.43% ash, 3% carbohydrates, and 90.58% water, similar to skim milk. Heat treatment caused denaturation and aggregation of amaranth proteins. The addition of gums reduced the proteins' sensitivity to heat treatment. Electrophoresis confirmed the formation of protein aggregates and gum-protein complexes. Differential scanning calorimetry showed changes in thermal stability after treatment. Particle size distribution indicated improved colloidal stability. The ζ-potential increased, contributing to the beverage's stability. The final product was suitable for vegan, gluten-free, and lactose-free diets.

The authors concluded that amaranth proteins can be successfully used to create a stable, nutritious beverage. The addition of gums and heat treatment improved colloidal stability. The beverage's composition matched skim milk in key macronutrients. The formation of protein aggregates and gum-protein complexes was confirmed. The beverage's stability was attributed to increased ζ-potential. The researchers proposed that this beverage could serve as an alternative to dairy products. It is suitable for individuals with dietary restrictions such as lactose intolerance. The study suggests that amaranth-based beverages have potential in the plant-based food market.