Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food

In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a...

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Autores principales: Malgor, Martina, Sabbione, Ana Clara, Scilingo, Adriana Alicia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2020
Materias:
Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/133605
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-133605
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
spellingShingle Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
Malgor, Martina
Sabbione, Ana Clara
Scilingo, Adriana Alicia
Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
topic_facet Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food
description In the present work, amaranth proteins were used as a functional ingredient of formulated food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC₅₀ = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional foods with antithrombotic activity.
format Articulo
Articulo
author Malgor, Martina
Sabbione, Ana Clara
Scilingo, Adriana Alicia
author_facet Malgor, Martina
Sabbione, Ana Clara
Scilingo, Adriana Alicia
author_sort Malgor, Martina
title Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_short Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_full Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_fullStr Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_full_unstemmed Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
title_sort amaranth lemon sorbet, elaboration of a potential functional food
publishDate 2020
url http://sedici.unlp.edu.ar/handle/10915/133605
work_keys_str_mv AT malgormartina amaranthlemonsorbetelaborationofapotentialfunctionalfood
AT sabbioneanaclara amaranthlemonsorbetelaborationofapotentialfunctionalfood
AT scilingoadrianaalicia amaranthlemonsorbetelaborationofapotentialfunctionalfood
bdutipo_str Repositorios
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