Development of a High Protein Beverage Based on Amaranth
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ORIGINAL PAPER
Development of a High Protein Beverage Based on Amaranth Carlos Alberto Manassero 1 & María Cristina Añón 1 & Francisco Speroni 1 Accepted: 27 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract 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. Keywords Amaranth . Beverage . Physicochemical properties
Introduction Both the growth of world’s population and the rising of standard of living have driven a transition from animal towards plant proteins. Novel products that mimic traditional foodstuff are developed to satisfy those demands, while trying to generate healthy foods whose production is environment friendly. New food products have been designed at the same time as old food products have been adapted and revalued. In this way, plant-based beverages represent environment friendly and cheaper dairy substitutes [1]. Plant-based cow’s milk F.S. and M.C.A. shared senior authorship Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11130-020-00853-9) contains supplementary material, which is available to authorized users. * María Cristina Añón [email protected] 1
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Comisión de Investigaciones Científicas (CIC-PBA) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET- CCT La Plata), Universidad Nacional de La Plata (UNLP), CIDCA calle 47 y 116, 1900 La Plata, Argentina
substitutes have a reputation of “health foods” but the products on the market vary remarkably in their nutritional profiles, some having very low protein and mineral contents [2]. An interesting challenge in plant-based milks is to reach a protein content equivalent to cow’s milk while maintaining acceptable rheological properties. There are soy milks with similar protein content to cow’s milk, but ot
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