ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Development of a High Protein Beverage Based on Amaranth.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The trial behind it
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Who cites it
17 citing papers in PubMed, 60 citations in OpenAlex.
- Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains.Foods (Basel, Switzerland) · 2026Article
- Amaranth Seeds as Lactic Acid Bacteria Fermentation Substrates: Prospects for Metabiotic Foods and Functional Ingredients.Foods (Basel, Switzerland) · 2026Review
- Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.Journal of food science · 2026Article
- Multifunctional Edible Amaranths: A Review of Nutritional Benefits, Anti-Nutritional Factors, and Potential in Sustainable Food Systems.Foods (Basel, Switzerland) · 2026Review
- Application of kefir-isolatedFrontiers in microbiology · 2026Article
- Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.Foods (Basel, Switzerland) · 2025Review
- Formulation of a Novel Honey-flavored Field Pea Beverage Stabilized with Xanthan Gum.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Multitarget Peptides Released by In Vitro Static Gastrointestinal Digestion of an Amaranth Protein Beverage.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.Foods (Basel, Switzerland) · 2024Article
- Review
- Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer.Foods (Basel, Switzerland) · 2024Review
- Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.Food science & nutrition · 2024Article
- Review
- The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products-AFoods (Basel, Switzerland) · 2022Review
- Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges.Foods (Basel, Switzerland) · 2022Review
- Buckwheat and Amaranth as Raw Materials for Brewing, a Review.Plants (Basel, Switzerland) · 2022Review
- An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow's Milk.Nutrients · 2021Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.