The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet
The growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/6/3944 |
| _version_ | 1797613665625571328 |
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| author | Ilze Beitane Alla Marisheva |
| author_facet | Ilze Beitane Alla Marisheva |
| author_sort | Ilze Beitane |
| collection | DOAJ |
| description | The growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flour for a vegan diet to provide the limiting nutrients. Different types of pasta were developed in the current study—pasta from amaranth flour, and pasta samples from amaranth flour partly substituted with buckwheat or oat flour. The nutritional and energetic value, sugars, fatty acids, amino acids, and iron content were determined for all samples. All developed pasta samples can be evaluated as products with increased nutritional value, which provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine; the iron content in the samples covered over 30% of the daily reference intake for iron; and the content of unsaturated fatty acids was above 70% of the total fat content. More nutritious pasta for a vegan diet can be obtained by substituting amaranth flour with buckwheat or oat flour. By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value. |
| first_indexed | 2024-03-11T06:58:03Z |
| format | Article |
| id | doaj.art-e59e9830053d440ea3904e253c0d9a83 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T06:58:03Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e59e9830053d440ea3904e253c0d9a832023-11-17T09:29:12ZengMDPI AGApplied Sciences2076-34172023-03-01136394410.3390/app13063944The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan DietIlze Beitane0Alla Marisheva1Department of Nutrition, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, 3004 Jelgava, LatviaDepartment of Nutrition, Faculty of Food Technology, Latvia University of Life Sciences and Technologies, 3004 Jelgava, LatviaThe growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flour for a vegan diet to provide the limiting nutrients. Different types of pasta were developed in the current study—pasta from amaranth flour, and pasta samples from amaranth flour partly substituted with buckwheat or oat flour. The nutritional and energetic value, sugars, fatty acids, amino acids, and iron content were determined for all samples. All developed pasta samples can be evaluated as products with increased nutritional value, which provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine; the iron content in the samples covered over 30% of the daily reference intake for iron; and the content of unsaturated fatty acids was above 70% of the total fat content. More nutritious pasta for a vegan diet can be obtained by substituting amaranth flour with buckwheat or oat flour. By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value.https://www.mdpi.com/2076-3417/13/6/3944amaranthbuckwheatoatextrusionenergetic valueamino acids |
| spellingShingle | Ilze Beitane Alla Marisheva The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet Applied Sciences amaranth buckwheat oat extrusion energetic value amino acids |
| title | The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet |
| title_full | The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet |
| title_fullStr | The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet |
| title_full_unstemmed | The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet |
| title_short | The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet |
| title_sort | potential of amaranth as a basic raw material for the production of pasta for a vegan diet |
| topic | amaranth buckwheat oat extrusion energetic value amino acids |
| url | https://www.mdpi.com/2076-3417/13/6/3944 |
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