Amaranth

Published Date
2013, Pages 439–473, doi:10.1533/9780857098924.439

Author 

Elke K. Arendt

Emanuele Zannini

Abstract 

Amaranth has attracted a great deal of interest in recent decades due to its valuable agricultural, nutritional and functional characteristics. Amaranth is a pseudo-cereal crop, producing cereal-like grains containing an unusual type of starch, high-quality oil and high levels of nutritionally favourable proteins, and it represents a suitable foodstuff for patients with gluten intolerance. Due to the content of potential health-promoting compounds such as rutin and nicotiflorin, amaranth is considered a ‘natural biopharmaceutical’ plant that could increase human health. Grain amaranth is being developed as an energy food to be combined with traditional cereal grains in breakfast foods, bread, multigrain crackers, pastes and pancake mixes, or popped as a snack food product. However, intense and continuous research efforts are still necessary in several areas, such as amaranth breeding and field cultivation, relevant food and feed processing technologies, product development, product commercialization and marketing.

Key words

amaranth chemical composition amaranth

 utilization in food and beverages

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