1. AMARANTH GRAIN PROCESSING PRODUCTS AS SOURCES OF PLANT PROTEIN, STARCH, FAT, AND ANTIOXIDANT
- Author
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Roman Kh. Kandrokov, Kerim S. Bekshokov, and Patimat A. Bekshokova
- Subjects
amaranth ,processing ,flour ,grain ,flakes ,bran ,protein ,Agriculture ,Science - Abstract
Background. One of the principal ways to enhance the food products quality and improve the nutritional structure of the population is the introduction of non-traditional types of plant raw materials containing a balanced complex of proteins, lipids, minerals, vitamins, macro- and microelements into the diet. Methods. As an object of research, we used amaranth grain of the “Voronezhsky” variety. The processing of amaranth grain into various products was carried out on MLP-4 laboratory grinding mills with fluted and smooth microrough rollers. Results. As a result of mechanical amaranth grain processing using stock-produced technological equipment, the following amaranth processing products were derived as a raw material for the production of various bakery, confectionery and food-concentrate products: whole grain amaranth flour, low-fat amaranth flour, starchy amaranth flour, protein amaranth flour, amaranth flakes and amaranth bran. Technological scheme for producing whole grain amaranth flour consisting of third break systems has been developed. Conclusion. The yield of whole-ground amaranth flour was 97.2%, the yield of amaranth bran was 2.8%. Technological scheme for processing amaranth meal and consisting of one milling and three vibrating systems has been developed. The yield of whole-ground amaranth flour was 92%, the yield of amaranth bran was 8%. The optimum parameters of the amaranth grain hydrothermal treatment by cold conditioning were determined - in the production of amaranth flakes, the original amaranth grain are to have a moisture content of 12-13% and be binned for 2 hours. Established optimum roller space at which the yield of amaranth flakes reaches 88.9% per one pass through the roller mill is 0.1 mm.
- Published
- 2024
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