Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves

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• 作者：Alexandra Cá ; rdenas-Herná ; ndez^a ; ^c ; Trust Beta^b ; ^{trust_beta@umanitoba.ca} ; Guadalupe Loarca-Pi&ntilde ; a^a ; Eduardo Casta&ntilde ; o-Tostado^a ; Jorge O. Nieto-Barrera^c ; Sandra Mendoza^a ; ^{smendoza@uaq.mx}
• 关键词：Amaranth flour ; Amaranth leaves ; Pasta ; Functional properties
• 刊名：Journal of Cereal Science
• 出版年：2016
• 出版时间：November 2016
• 年：2016
• 卷：72
• 期：Complete
• 页码：84-90
• 全文大小：1039 K
• 卷排序：72

文摘

Grains and tasty leaves of amaranth provide healthy food products. Pastas with both flour and leaves from amaranth showed high protein and crude fiber contents. Addition of amaranth leaves increases pasta contents of Fe, Zn, Mg and K. Amaranth protein and leaves are sources of bioactive peptides and antioxidants, respectively.