Development of a High Protein Beverage Based on Amaranth

The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan...

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Autores principales: Manassero, Carlos Alberto, Añón, María Cristina, Speroni Aguirre, Francisco
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Química
Amaranth
Beverage
Physicochemical properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/135358
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-135358
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Amaranth
Beverage
Physicochemical properties
spellingShingle Ciencias Exactas
Química
Amaranth
Beverage
Physicochemical properties
Manassero, Carlos Alberto
Añón, María Cristina
Speroni Aguirre, Francisco
Development of a High Protein Beverage Based on Amaranth
topic_facet Ciencias Exactas
Química
Amaranth
Beverage
Physicochemical properties
description The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80 °C during 20 min. A beverage with a composition similar to skim cow’s milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.
format Articulo
Articulo
author Manassero, Carlos Alberto
Añón, María Cristina
Speroni Aguirre, Francisco
author_facet Manassero, Carlos Alberto
Añón, María Cristina
Speroni Aguirre, Francisco
author_sort Manassero, Carlos Alberto
title Development of a High Protein Beverage Based on Amaranth
title_short Development of a High Protein Beverage Based on Amaranth
title_full Development of a High Protein Beverage Based on Amaranth
title_fullStr Development of a High Protein Beverage Based on Amaranth
title_full_unstemmed Development of a High Protein Beverage Based on Amaranth
title_sort development of a high protein beverage based on amaranth
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/135358
work_keys_str_mv AT manasserocarlosalberto developmentofahighproteinbeveragebasedonamaranth
AT anonmariacristina developmentofahighproteinbeveragebasedonamaranth
AT speroniaguirrefrancisco developmentofahighproteinbeveragebasedonamaranth
bdutipo_str Repositorios
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