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Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food

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Abstract

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.

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Funding

This work was supported by grant PICT-2016-1537 from Agencia Nacional de Promoción Científica y Tecnológica.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET-CIC-UNLP), 47 y 116 -, 1900, La Plata, Argentina

    Martina Malgor, Ana Clara Sabbione & Adriana Scilingo

  2. Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115 -, 1900, La Plata, Argentina

    Martina Malgor, Ana Clara Sabbione & Adriana Scilingo

Authors
  1. Martina Malgor
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  2. Ana Clara Sabbione
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  3. Adriana Scilingo
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Correspondence to Adriana Scilingo.

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Malgor, M., Sabbione, A.C. & Scilingo, A. Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food. Plant Foods Hum Nutr 75, 404–412 (2020). https://doi.org/10.1007/s11130-020-00818-y

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  • DOI: https://doi.org/10.1007/s11130-020-00818-y

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