Page "Amaranth" Paragraph 70

Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists.

To determine palatability, different levels of amaranth grain flour were mixed with the wheat flour and baking ingredients ( 1 % salt, 2. 5 % fat, 1. 5 % yeast, 10 % sugar and 52 – 74 % water ), fermented, molded, pan-proved and baked.

The baked products were evaluated for loaf volume, moisture content, color, odor, taste and texture.

The amaranth containing products were then compared with bread made from 100 % wheat flour.

The loaf volume decreased by 40 % and the moisture content increased from 22 to 42 % with increase in amaranth grain flour.

The study found that the sensory scores of the taste, odor color and texture decreased with increasing amounts of amaranth.

Generally, above 15 % amaranth grain flour, there were significant differences in the evaluated sensory qualities and the high amaranth-containing product was found to be of unacceptable palatability to the population sample that evaluated the baked products.