Utilization of Amarantus spp. grains in food
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Date
2022
Authors
Bodroža Solarov, Marija 
Šimurina, Olivera
Kojić, Jovana
Krulj, Jelena
Filipović, Jelena
Cvetković, Biljana
Ilić, Nebojša
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Abstract
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.
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Keywords
amaranth, bakery, pasta, pasta, snacks, edible films, malted food