Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
- Autores
- Malgor, Martina; Sabbione, Ana Clara; Scilingo, Adriana Alicia
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Amaranth proteins
Lemon sorbet
Bioactive peptides
Antithrombotic activity
Functional food - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/133605
Ver los metadatos del registro completo
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Amaranth Lemon Sorbet, Elaboration of a Potential Functional FoodMalgor, MartinaSabbione, Ana ClaraScilingo, Adriana AliciaCiencias ExactasAmaranth proteinsLemon sorbetBioactive peptidesAntithrombotic activityFunctional foodIn 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.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2020-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf404-412http://sedici.unlp.edu.ar/handle/10915/133605enginfo:eu-repo/semantics/altIdentifier/issn/1573-9104info:eu-repo/semantics/altIdentifier/issn/0921-9668info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-020-00818-yinfo:eu-repo/semantics/altIdentifier/pmid/32472397info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:31:52Zoai:sedici.unlp.edu.ar:10915/133605Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:31:53.263SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food |
title |
Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food |
spellingShingle |
Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food Malgor, Martina Ciencias Exactas Amaranth proteins Lemon sorbet Bioactive peptides Antithrombotic activity 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 |
dc.creator.none.fl_str_mv |
Malgor, Martina Sabbione, Ana Clara Scilingo, Adriana Alicia |
author |
Malgor, Martina |
author_facet |
Malgor, Martina Sabbione, Ana Clara Scilingo, Adriana Alicia |
author_role |
author |
author2 |
Sabbione, Ana Clara Scilingo, Adriana Alicia |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Amaranth proteins Lemon sorbet Bioactive peptides Antithrombotic activity Functional food |
topic |
Ciencias Exactas Amaranth proteins Lemon sorbet Bioactive peptides Antithrombotic activity Functional food |
dc.description.none.fl_txt_mv |
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. Facultad de Ciencias Exactas Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/133605 |
url |
http://sedici.unlp.edu.ar/handle/10915/133605 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/1573-9104 info:eu-repo/semantics/altIdentifier/issn/0921-9668 info:eu-repo/semantics/altIdentifier/doi/10.1007/s11130-020-00818-y info:eu-repo/semantics/altIdentifier/pmid/32472397 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
dc.format.none.fl_str_mv |
application/pdf 404-412 |
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reponame:SEDICI (UNLP) instname:Universidad Nacional de La Plata instacron:UNLP |
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SEDICI (UNLP) |
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Universidad Nacional de La Plata |
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UNLP |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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alira@sedici.unlp.edu.ar |
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