CHEMICAL-COMPOSITION OF GRAIN AMARANTH CULTIVARS AND EFFECTS OF PROCESSING ON THEIR NUTRITIONAL QUALITY

被引：45

作者：

BRESSANI, R ^{[1
]}

SANCHEZMARROQUIN, A ^{[1
]}

MORALES, E ^{[1
]}

机构：

[1] INST INVEST NUTR,LIMA 18,PERU

来源：

FOOD REVIEWS INTERNATIONAL | 1992年 / 8卷 / 01期

关键词：

D O I：

10.1080/87559129209540928

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research was conducted to examine different aspects of amaranth processing and utilization in Guatemala, Mexico, and Peru. The trials included assays to determine proximate analysis of grain from different species grown at a number of locations. In addition, analyses of processed products were conducted to determine the effects of processing on food value. Feeding tests with rats and young children as test subjects were conducted. Processing methods included the production of toasted flour, flakes, extruded products, and "popped" amaranth. The value of amaranth as an ingredient in products containing wheat, maize, or oats was also investigated. Special emphasis was placed on determination of protein quality and quantity. In one study, leucine was identified as the limiting amino acid.

引用

页码：23 / 49

页数：27

共 32 条

[1] A COMPOSITIONAL STUDY OF AMARANTH GRAIN [J].