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 (IC 50 = 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.

中文翻译：

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苋菜柠檬冰糕，潜在功能性食品的开发

在目前的工作中，苋菜蛋白被用作配制食品的功能成分。苋菜柠檬冰糕是一种健康的替代甜点，适用于乳糜泻、素食主义者和任何选择遵循有意识饮食的消费者。冰糕基质混合物表现得像一种假塑性和触变性流体，Kokini 粘度为 0.42 ± 0.07 Pa.s，适合制作具有良好厚度特性的产品。冰糕的充气率为 36.15 ± 3.48，超出值在 30-50% 的预期范围内，表明苋菜蛋白在低 pH 条件下表现出足够的发泡特性。此外，稳定性研究表明，在 -20 °C 下储存的前两个月，冰糕的结构不会随时间发生显着变化。感官评估证明小组成员接受该产品（8 ± 1，可接受性测定）并将其与通风、奶油和健康属性相关联（CATA 测定）。最后，模拟胃肠道消化能够释放能够抑制纤维蛋白凝块形成的肽（IC 50 = 3.4 ± 0.1 mg 蛋白质/mL），表明苋菜红蛋白可作为一种良好的起泡成分，用于制备具有抗血栓形成功能的潜在功能性食品活动。