Abstract
This study aimed to assess the effect of adding non-roasted and roasted amaranth flour to yogurt at a dose of 5 g per 100 mL on the approximate composition, storage stability, texture and sensory evaluation of yogurt. Yogurt without supplementation was used as control. The products were evaluated for moisture, carbohydrate, protein, fat, ash and mineral content. In order to assess the rheological properties, the following indicators of PH, acidity and syneresis of yogurts were measured after 1, 7, 15 days of storage. To analyse and evaluate such indicators of yogurts as color, texture, taste, aroma and overall acceptability, ten faculty members used a hedonistic scale. The results showed that samples with supplements were significantly higher in protein, carbohydrate and fat. Thus, the study arrived that yogurt from goat's milk could be used. However, adding more than 5 g 100 mL non-roasted amaranth flour had undesirable effect on gel stability (increasing of total acidity and syneresis). Still, adding roasted amaranth flour increased sensory properties: Improved aroma and gave a nutty taste to the finished product.
Highlights
It is well established from various studies that amaranth
Amaranthus caudatus, Amaranthus hypochondriacus and Amaranthus cruentus are mainly grown for seed production (Capriles et al, 2008; Repo-Carrasco-Valencia et al, 2009)
It has been documented that amaranth seeds are benefited for food and feed use (Lyon and Becker, 1987; Zhang et al, 2019)
Summary
It is well established from various studies that amaranth (lat. Amaranthaceae) is a genus of flowering plants of the amaranth family, a cereal crop domesticated since ancient times (Czaplicki et al, 2012). The reason of that, if compared to such basic grains as wheat and rice, amaranth holds more protein with a well-balanced amino acid composition, vitamins, minerals and phytochemicals (Alvarez-Jubete et al, 2010; Collar et al, 2014; Curti et al, 2017; Singh and Punia, 2020). Many authors (Sun et al, 1999; Xu and Sun, 2001; Aguilar et al, 2013; Singh and Punia, 2020) state that Amaranth species, being widely distributed in places as diverse as Africa, India, China, North and Central America and the South American Andes, are likely to have different domestication and origin centers. The amaranth grain can be used in different types: Toasted, popped, milled into flour. It could be consumed as such or be included in other products as crackers, cookies, etc. Previous research has confirmed that amaranth seeds are helpful for patients with coronary heart disease and hypertension (Martirosyan et al, 2007; Zhang et al, 2019)
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