Details

Autor(en) / Beteiligte

• Stakhurlova, A.A.
• Derkanosova, N. M.
• Aristov, A. V.
• Ponomareva, I. N.
• Sutolkin, A. A.
• Shaydullin, R.
• Nezhmetdinova, F.
• Fayzrakhmanov, D.
• Ziganshin, B.

Titel

Experimental evaluation of amaranth food products in terms of functional food ingredients

Ist Teil von

• BIO Web of Conferences, 2020, Vol.17, p.147

Ort / Verlag

Les Ulis: EDP Sciences

Erscheinungsjahr

2020

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.