Technologies for amaranth complex processing for the production of healthy food products

Abstract

One of the goals of sustainable development is responsible consumption, in particular, the transition to a significant reduction in waste volumes through the use of measures to prevent its formation, its reduction, recycling and reuse. Such approaches should be implemented in the processing of plant raw materials in modern food technologies, in particular in the production of food products for health and preventive purposes. One of the ways to improve the quality of nutrition of modern people is to introduce food additives with high taste and nutritional qualities into the diet, which include processed amaranth seed products. Amaranth (Amaranthus L.) is a valuable industrial, fodder, food and medicinal crop. Researchers are actively developing technologies for the complex processing of amaranth seeds to obtain a number of food and medicinal products from them: products of mechanical and thermal processing, amaranth oil, squalene, CO2-extracts, protein additives and pectin. Vegetable forms of amaranth and its leafy part are considered as a potential source of coloring pigments, protein and vitamins. Amaranth foliage contains a large amount of protein (up to 38.3%), carotenoids, vitamins C, B1, B2, B12, E, flavonoids with P-activity (rutin, quercetin) and pectin, which is not inferior to apple pectin in its complexing ability. Such a valuable biochemical composition of different parts of the plant creates broad prospects for the use of amaranth in modern food technologies.