Processing of natural plant raw materials and their use as additives in the food industry

Autor:	S N Nikonovich, S I Kucherova, N A Tarasenko
Rok vydání:	2021
Předmět:	Food industry Waste management business.industry food and beverages Environmental science Raw material business Natural (archaeology)
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012121
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012121
Popis:	The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fe765324b33edb5c534cd974e782c9c9 https://doi.org/10.1088/1755-1315/845/1/012121 Zobrazit plný text záznamu