Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids
| Autor: | V. Buchtova, G. Halasova, A. A. Modhir, I. Polacek, L. Dodok |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
chemistry.chemical_classification
Food industry biology business.industry Linoleic acid Lysine Wheat flour food and beverages Amaranth Amaranthus hypochondriacus biology.organism_classification Amino acid chemistry.chemical_compound chemistry Composition (visual arts) Food science business Food Science |
| Zdroj: | Food / Nahrung. 41:108-110 |
| ISSN: | 1521-3803 0027-769X |
| DOI: | 10.1002/food.19970410211 |
| Popis: | Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50%. On the basis of the results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well. |
| Databáze: | OpenAIRE |
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