Amaranth is an important ancestral cultivated grain in Mexico due to its agronomical, nutritional and nutraceutical properties. The objectives of this work were to produce a beverage with high antioxidant capacity from extruded amaranth flour (EAF) and to evaluate chemical composition, physicochemical, functional, nutritional and nutraceutical properties of EAF and the beverage. Amaranth grits were mixed with lime and water. The treated grits were extruded with a single screw extruder operating at 125�C and a screw speed of 130 rpm. The antioxidant capacity was measured on the ingredients. The beverage chemical composition and energetic content were 6.71 g of protein, 5.76 g of lipids, 1.23 g of minerals, 56.45 g of carbohydrates and 305 cal per 500 mL of beverage. The evaluation of the beverage was performed by a trained taste panel as rated as acceptable. The beverage had an antioxidant capacity of 1337 �mol of TE/500 mL of beverage.

High antioxidant capacity beverage based on extruded amaranth (Amaranthus hypochondriacus) flour

243rd National Meeting (2012)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.