title: [Amaranth: a technological alternative in child nutrition].
abstract: The relative high protein and oil content of amaranth grain and its relative high-protein quality are desirable characteristics to use it as a weaning food. Such a product was prepared with A. caudatus grain. Batches were processed without previous treatment of the grain, washed with water or with a bicarbonate solution. Processing consisted of cooking at atmospheric pressure for 10 min before passing the partially cooked grain through a double drum-drier heated with steam at 70 psi, and at a velocity of 3 rpm. Batches were also processed with the addition of strawberry flavor. All samples were analyzed for damaged starch and fluid characteristics using a 10% concentration, viscosity (by the Brabender amylograph), water absorption and retention, particle size, stability of the suspension, and soluble sugars. The different samples were organoleptically evaluated for acceptability, consistency, astringency, sweetness flavor and aroma, with a 20-member panel. A product with water or with milk and sugar was also evaluated. The results indicated that washing the grain prior to cooking increased the consistency of the product and eliminated the astringency of the grain. Washing also increased water absorption and retention, soluble sugars and the coefficient of consistency. all samples exhibited 100% damaged starch and had a pseudoplastic behavior. The raw grain flour gave a viscosity of 500 UB, while for the processed samples this value increased to 1,420 UB. In general, its acceptability on the part of the panelists was high. It was good for the product with strawberry flavor, but it was even better for the sample without flavor which had been previously washed. These results, as well as others reported on nutritive value, confirm the hypothesis regarding the use of processed whole grain amaranth as a weaning food.
authors.affiliation: Instituto de Nutrición de Centro América y Panamá (INCAP), Guatemala, C.A.
authors.forename: A G
authors.initials: AG
authors.lastname: Imeri
authors.forename: L G
authors.initials: LG
authors.lastname: Elías
authors.forename: R
authors.initials: R
authors.lastname: Bressani
mesh_terms: D027721:Amaranthus; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D003296:Cooking; D005421:Flavoring Agents; D005511:Food Handling; D005524:Food Technology; D006801:Humans; D019684:Magnoliopsida; D009753:Nutritive Value; D013649:Taste
chemical_list: D005421:Flavoring Agents
vernacular_title: Amaranto: una alternativa technológica para la alimentación infantil.