Eight groups of amaranth grain samples, belonging to the species
, grown in Austria and Hungary were studied. Gross chemical composition, amino acid content and mineral composition of the whole grain were determined. The effect of heat treatment on amino acid content was also investigated. The range of concentration of main constituents of samples studied corresponded to the average data reported by other researchers. However, the relatively big difference between lowest (14.23%) and highest (17.40%) protein content suggests that genetic potential for increasing the protein content may be realized in breeding. Amino acid composition profile is generally closer to
than to cereal grains except for sulphur containing amino acids being present in higher amount in amaranth than in legumes. The concentrations of minerals in seeds varied in a relatively wide range, and the micro-components, like Fe, Cu, Zn, were present in higher amount in amaranth seeds compared to the average values found in wheat. It was confirmed that heat treatment of amaranth grain (e.g. popping) might reduce the available lysine content. Contradictory data published in the literature may be explained by differences in initial sugar and moisture content of grain, which influence the rate of potential Maillard-reaction.
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HUNGARIAN STANDARD (2007): Sütőipari termékek vizsgálati módszerei. 1. Kémiai vizsgálatok. (Test methods for bakery products. Part 1; Chemical tests.) MSZ 20501-1:2007.
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Kovács M., 'Amaránt, mint funkcionális élelmiszer alapanyag és mint újabb sütT- és édesipari adalék. (Amaranth, as functional basic material and new additive for baking industry.)' (2000) 46Sütőipar: 10-11.
Kovács M.Amaránt, mint funkcionális élelmiszer alapanyag és mint újabb sütT- és édesipari adalék. (Amaranth, as functional basic material and new additive for baking industry.)Sütőipar2000461011)| false
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Mora R.Isolation of amaranth flour proteins by fractionation procedures and sonicationPlant Foods Hum. Nutr.1993433743)| false
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Tovar, L.R., Brito, E., Takahashi, T., Miyazava, T., Soriano, J.
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Plant Foods Hum. Nutr.
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Fujimoto K.Dry heat popping might damage some of its essential amino acidsPlant Foods Hum. Nutr.198939299309)| false
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