Amaranth seeds and sprouts as functional ingredients for the development of dietary fiber, betalains, and polyphenol-enriched minced tilapia meat gels

HIGHLIGHTS

• who: Iza F. Pu00e9rez-Ramu00edrez and colleagues from the Facultad de Quu00edmica, Universidad Autu00f3noma de Queru00e9taro, Queru00e9taro, Mexico have published the research: Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels, in the Journal: Molecules 2023, 28, 117. of /2023/
• what: In this study, amaranthine and isoamaranthine were identified only in amaranth sprout flour . The results obtained in this study demonstrate that amaranth seeds and sprouts can be used to improve the nutritional and nutraceutical quality of tilapia restructured products without greatly affecting . . .
  

   

  

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