Introduction of a food additive based on amaranth plant in the production of meat products

Abstract

In terms of protein, amino acids, vitamins, macro- and microelements, physiologically active compounds, and oils, the amaranth plant outperforms many conventional crops. At the same time, the complex processing of amaranth plant seeds to produce high-quality protein, protein-carbohydrate, and protein-lipid products necessitates the creation of novel theoretical, experimentally supported, and resource-saving technologies based on optimal fractionation of the seeds' primary macronutrients while preserving the feedstock's phytochemical potential. The intricate processing of amaranth seeds must have scientific and practical underpinnings if this significant national economic issue is to be resolved. As a component of a nutritious diet, the nutrients in amaranth can offer considerable health advantages. One of the most abundant plant-based sources of protein is the amaranth plant. Amaranth proteins are among the ones that are most similar to animal proteins in the plant world, according to studies. Just 10–20% of the population's demand for goods with higher nutritional and biological value, as well as products with specialized and functional nutrition, is met. This article discusses the amaranth plant and its composition, useful properties, comparison of the flour product from its seeds with other types of flour products, analysis of the composition and wide application in the food industry, especially in bakery production. The goal is to provide the population with environmentally friendly and safe types of food and introduce new types of products.