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[Amaranth: a technological alternative in child nutrition].
A G Imeri1, L G Elías, R Bressani
1Instituto de Nutrición de Centro América y Panamá (INCAP), Guatemala, C.A.
Archivos Latinoamericanos De Nutricion
|March 1, 1987
Summary
Processed amaranth grain shows high potential as a nutritious weaning food. Washing amaranth before processing significantly improves its texture and flavor acceptability, making it a superior choice.
Area of Science:
- Food Science
- Nutrition
- Agricultural Science
Background:
- Amaranth grain possesses high protein and oil content, making it suitable for infant nutrition.
- Developing amaranth-based weaning foods requires optimizing processing methods for desirable characteristics.
Purpose of the Study:
- To evaluate the feasibility of using processed Amaranthus caudatus grain as a weaning food.
- To assess the impact of pre-processing washing and flavor addition on amaranth product quality.
Main Methods:
- Amaranth grain batches were processed with and without washing (water or bicarbonate solution) and strawberry flavor.
- Physicochemical properties (viscosity, water absorption, particle size, sugars) were analyzed.
- Organoleptic evaluations were conducted by a 20-member panel for acceptability and sensory attributes.
Main Results:
- Washing amaranth grain enhanced product consistency, eliminated astringency, and improved water absorption/retention.
- All processed samples showed 100% damaged starch and pseudoplastic behavior, with significantly increased viscosity (1,420 UB vs. 500 UB for raw flour).
- The unflavored, washed amaranth product received the highest acceptability ratings from the sensory panel.
Conclusions:
- Processed whole grain amaranth, particularly when washed prior to processing, is a viable and highly acceptable base for weaning foods.
- The processing method effectively modifies amaranth's properties for improved food applications.
- Amaranth's nutritional profile supports its use in complementary feeding strategies.