Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the firstcultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species inthe production of flour, starch and protein concentrates, the latter...

Amaranth is a little-known culture in Brazilian agriculture. Amaranthus cruentus BRS Alegria was the firstcultivar recommended by Embrapa for the soil of the Brazilian scrubland. In order to evaluate the potential of this species inthe production of flour, starch and protein concentrates, the latter products were obtained from A. cruentus BRS Alegria seeds,characterized and compared with the products obtained from the A. caudatus species cultivated in its soil of origin.RESULTS: The seeds of A. cruentus BRS Alegria furnished high-purity starch and flour with significant content of starch, proteins,and lipids. The starch and flour of this species presented higher gelatinization temperatures and formed stronger gels uponcooling compared with those obtained from the A. caudatus species. This is due to their greater amylose content and adifference in the composition of the more important fatty acids, such as stearic, oleic and linoleic acids, which indicates that theyhave greater heat stability. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis and differential scanning calorimetryrevealed the presence of albumins, globulins, glutelins and prolamins in the protein concentrate, which was obtained as abyproduct of starch production.CONCLUSION: Amaranthus cruentus BRS Alegria has potential application in the production of flour, starch and proteinconcentrates, with interesting characteristics for use as food ingredients

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

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