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Organoleptic and Nutritive Scoring of Value Added Cereal Products from Grain Amaranth (Amaranthus Spp.).

Nidhi, Bhatiwada and Indira, V. (2012) Organoleptic and Nutritive Scoring of Value Added Cereal Products from Grain Amaranth (Amaranthus Spp.). Indian Journal of Nutrition and Dietetics, 49. pp. 31-37.

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A number of millets and pseudocereals are as good as the true cereals in many aspects of nutritional value3. Therefore, either substituting or supplementing the staple cereals with millets and pseudocereals and thereby improving the nutritive value of foods are under experimentation4-6. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals'. Caloric density, fibre and mineral content of amaranth are also more than the conventional grains'. Nevertheless amaranth grain is still cultivated as a minor food crop and its consumption is limited only to certain places. The usage of amaranth green, though very common in many parts of India9. Partial substitution of grain amaranth flour with wheat and rice flour was found to be beneficial for NIDDM (Non Insulin Dependent Diabetes Mellitus) subjects because of its high amino acid, calcium and iron contents10. Amaranth has other health benefits like hypocholesterolaemic effect . which was proved in animal models"• 12. Amaranth flour has hypoallergic property, well suited for patients who are allergic towards cereals'3. These seeds also have beneficial effect when incorporated in the diet of patients suffering from celiac disease due to the lack of gluten'''. Keeping in view the high nutrient content and health benefits of amaranth grain, an effort to improve its utility as supplement to staple cereals has been made in this study.

Item Type: Article
Uncontrolled Keywords: amaranth grain, hypocholesterolaemic effect, pseudocere, nutrient content, health benefits
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 06:50
Last Modified: 08 Mar 2013 10:42
URI: http://ir.cftri.com/id/eprint/10684

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