Prospects for using flour from amaranth seeds in dessert technology
نویسندگان
چکیده
Amaranth is a pseudo-grain with high grain yield that can withstand extreme climatic and soil conditions. also has good nutritional qualities levels of protein, minerals fat compared to commonly used grains such as corn. contains 16/100 g 173 mg / 100 calcium, 35 iron, 3 zinc higher potassium, phosphorus, magnesium, manganese, vitamins A E folic acid than cereals. Consuming this helps in improving kidney complaints, constipation anemia. The aim study develop dessert technology the addition plant additive amaranth seeds sort “Polet” complete protein source dietary fiber replacing sugar flower honey. Optimum concentration flour from was determined. During experiment, textural properties desserts were studied.
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ژورنال
عنوان ژورنال: BIO web of conferences
سال: 2022
ISSN: ['2273-1709', '2117-4458']
DOI: https://doi.org/10.1051/bioconf/20224303029