Subtitle:

Characteristics and suitability of amaranth components in food biotechnology

Publisher:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstract:

Nutritional value of amaranth seed is mainly caused by lipids with a good ratio between saturated and unsaturated fatty acids and high protein content with the essential amino acids composition better than that in FAO/WHO standard. Furthermore, the lack of gluten fraction makes the amaranth flour suitable for production of the dietetic food used during celiakia healing. Fractionation of amaranth meal into starch, lipids and protein components leads to the products useful in food, cosmetics and pharmaceutical industries. The advantageous property of amaranth starch is small granule size which brings about its suitability, e.g., for production of food thickeners, dusting powders for cosmetics as well as component of nonallergenic aerosols and biodegradable plastics. Usefulness of this starch is also due to low amylose content. Amaranth oil has been reported to contain relatively large amount of squalene which is used as an important ingredient in skin cosmetics and penetrants and can reduce serum cholesterol.

Relation:

Biotechnologia, vol.82, 3 (2008)-.

Volume:

82

Issue:

3

Detailed Resource Type:

Article

Format:

application/pdf

Resource Identifier:

0860-7796 ; oai:rcin.org.pl:73666 ; IChB B-77

Source:

Library of Institute of Bioorganic Chemistry PAS

Language:

pol

Language of abstract:

eng

Temporal coverage:

1988-2010

Rights:

Creative Commons Attribution BY-SA 4.0 license

Terms of use:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitizing institution:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Original in:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Projects co-financed by:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Access:

Open