{"id":1122,"date":"2014-11-07T08:00:16","date_gmt":"2014-11-07T14:00:16","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=1122"},"modified":"2021-04-01T15:23:49","modified_gmt":"2021-04-01T21:23:49","slug":"fbn-ancient-grains-amaranth-quinoa","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/1122\/fbn-ancient-grains-amaranth-quinoa\/","title":{"rendered":"Ancient Grains In Depth \u2013 Amaranth and Quinoa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1138\" src=\"https:\/\/ulprospector.ul.com\/media\/2014\/11\/redquinoasm.jpg\" alt=\"redquinoasm\" width=\"301\" height=\"500\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/11\/redquinoasm.jpg 301w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2014\/11\/redquinoasm-180x300.jpg 180w\" sizes=\"(max-width: 301px) 100vw, 301px\" \/>It\u2019s not surprising that Prospector members have requested articles on <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=ancient+grains&amp;st=31\" target=\"_blank\" rel=\"noopener\">ancient grains<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=ancient+grains&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>). They\u2019re popular ingredients in many food products on the market today, providing diverse nutritional profiles, extensive applications and the ability to cater to different markets, like gluten-free and vegan. As a follow-up to my first <a href=\"https:\/\/ulprospector.ul.com\/1101\/fb-ancient-grains-sorghum-and-freekeh\/\" target=\"_blank\" rel=\"noopener\">article<\/a> on ancient grains, I\u2019m digging into amaranth and quinoa, two \u201cgrains\u201d that have made huge gains in popularity in North America and Europe in the last four years.<\/p>\n<p>Both amaranth and quinoa are considered pseudocereals, which means that although the plants they come from are not in the same botanical families as common grains, they can be used in a similar manner.\u00a0 Both have gluten-free status and are safe to consume for those with celiac disorders.<\/p>\n<h4><strong>Amaranth<\/strong><\/h4>\n<p>A major food crop and a sacred part of the religious practices of the Aztecs, <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Amaranth&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">amaranth<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=amaranth&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) has been grown as a crop for over 6,000 years. It is also an important source of food and feed across Africa, India, Ecuador, Bolivia and Nepal.\u00a0 While amaranth prefers to grow at high elevations, it is extremely adaptive to many climates, including sub-Saharan regions, and even in the Brooklyn Botanic Garden.<\/p>\n<p>In a three-year span between 2010 and 2013, amaranth has been included in new products nearly 2.4 times more often in Europe and North America, according to Mintel\u2019s Global New Products Database.<\/p>\n<h4><strong>Formulation Considerations<\/strong><\/h4>\n<ul>\n<li>The tiny seeds are a good source of protein. They contain approximately 30% more protein than rice, sorghum and rye.<\/li>\n<li>Amaranth seeds contain lysine, which is limited in many other grains. However, they have less leucine and threonine, so blending them with other products like wheat germ, corn or oats will aid in boosting a finished product\u2019s amino acid profile.<\/li>\n<li>If cooked, amaranth can easily replace wheat germ or oats in cereal, bread and cookie formulas.<\/li>\n<li>Amaranth has a high level of water binding capacity and a light nutty \/ corn flavor, which is mild and adaptable to most any situation.<\/li>\n<li>Amaranth can be <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=puffed+amaranth&amp;st=31\" target=\"_blank\" rel=\"noopener\">puffed<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=puffed+amaranth&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) or popped and added to cookies, bread, and nutrition bars.\u00a0 While puffed amaranth are tiny in comparison to other grains, the addition of these little puffed bits can add nutritional value to formulas, as well as a unique texture to snack foods.<\/li>\n<li>Addition of <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Amaranth+Flour&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">amaranth flour<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Amaranth+Flour&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) in wheat-based products should be evaluated. Studies show that 25% replacement is the limit, beyond which finished product characteristics like surface appearance, color, flavor, and taste were affected in cookies produced with amaranth flour.<\/li>\n<li>The addition of amaranth flour can increase the absorption in formulas, so expect to do some trials for finding your ideal moisture addition level.<\/li>\n<li>Adding amaranth flour to chips can lend a unique flavor to the finished product.<\/li>\n<\/ul>\n<h4><strong>Quinoa<\/strong><\/h4>\n<p>Originating in Peru and Bolivia, <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Quinoa&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">quinoa<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Quinoa&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) was believed to be domesticated between 3,000 and 5,000 years BCE, as evidenced in the archeological excavations of tombs in Chile and Peru. Just as amaranth seeds come in many colors, so do quinoa seeds, with <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=red+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">red<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=red+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=white+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">white<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=white+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>), and <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=black+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">black<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=black+quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) varieties being the most widely available.<\/p>\n<p>Many new product launches featuring quinoa have been in the gluten-free category.\u00a0 Overall, the number of new product launches containing quinoa nearly doubled between 2010 and 2013 in Europe and North America.<\/p>\n<h4><strong>Formulation Considerations<\/strong><\/h4>\n<ul>\n<li>Quinoa\u2019s flavor is mild and adaptable to both sweet and savory dishes, as it takes on flavors effortlessly.<\/li>\n<li>Saponins, glycosides typically present on the exterior of the quinoa seed, may require pre-rinsing prior to processing. Check with your supplier to determine if this step is needed. The flavor of the seeds will be impacted by the removal of the saponins. If they are not pre-rinsed, the cooked product may have bitter notes.<\/li>\n<li>Quinoa has a high protein content and is a complete protein, meaning it has balanced levels of all amino acids. This is not often seen in plant protein sources, making it an excellent addition to vegan and vegetarian entrees.<\/li>\n<li>It contains more fiber than most other grains and has significant amounts of vitamin E, riboflavin, iron, and manganese.<\/li>\n<li>For a clean label, consider the use of <a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=quinoa+starch&amp;st=31\" target=\"_blank\" rel=\"noopener\">quinoa starch<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=quinoa+starch&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) as an alternative to modified starches.<\/li>\n<li>Cooked whole grain quinoa demonstrates great freeze-thaw stability in products and can be sold in pouches.<\/li>\n<li><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/search?k=quinoa+flakes&amp;st=31\" target=\"_blank\" rel=\"noopener\">Quinoa flakes<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=quinoa+flakes&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>) can be used in most applications that call for rolled oats.<\/li>\n<li>The FAO highlighted quinoa last year and has a great <a href=\"http:\/\/www.fao.org\/quinoa-2013\/what-is-quinoa\/use\/en\/\" target=\"_blank\" rel=\"noopener\">webpage and chart showing potential industrial uses<\/a>, for food and beyond.<\/li>\n<\/ul>\n<p>Regardless of whether you use amaranth or quinoa in your formula, you can be certain that these ingredients will add a unique nutritional punch to your products.<\/p>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Amaranth&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Amaranth Ingredients on Prospector\u00ae<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/search?k=amaranth&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<br \/>\n<a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Product\/search?k=Quinoa&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">Quinoa Ingredients on Prospector\u00ae<\/a> (<a href=\"http:\/\/www.ulprospector.com\/en\/eu\/Food\/Product\/search?k=Quinoa&amp;sug=1&amp;st=31\" target=\"_blank\" rel=\"noopener\">EU<\/a>)<\/p>\n<p><a href=\"http:\/\/www.ulprospector.com\/en\/na\/Food\/Formulation\/search?k=quinoa&amp;st=31\" target=\"_blank\" rel=\"noopener\">Formulas using Quinoa on Prospector\u00ae<\/a><\/p>\n<p><strong>Additional Resources:<\/strong><\/p>\n<p><a href=\"http:\/\/www.wnyc.org\/story\/225970-last-chance-foods-amaranths-ancient-history\/\" target=\"_blank\" rel=\"noopener\">WNYC Last Chance Foods &#8211; Amaranth&#8217;s Ancient History<\/a><br \/>\n<a href=\"http:\/\/www.forbes.com\/sites\/michellemaisto\/2011\/12\/05\/meet-amaranth-quinoas-ancient-superfood-cousin\/\" target=\"_blank\" rel=\"noopener\">Forbes &#8211; Meet Amaranth, Quinoa&#8217;s Ancient Superfood Cousin<\/a><br \/>\n<a href=\"http:\/\/link.springer.com\/article\/10.1007%2Fs00217-005-0039-5\" target=\"_blank\" rel=\"noopener\">European Food Research &amp; Technology:\u00a0 Effect of Incorporation of Amaranth Flour on the Quality of Cookies<\/a><br \/>\n<a href=\"http:\/\/wholegrainscouncil.org\/whole-grains-101\/amaranth-may-grain-of-the-month-0\" target=\"_blank\" rel=\"noopener\">Whole Grains Council &#8211; Amaranth, May Grain of the Month<\/a><br \/>\n<a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/j.1365-2621.2009.02154.x\/abstract\" target=\"_blank\" rel=\"noopener\"> International Journal of Food Science &amp; Technology &#8211; Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth<\/a><br \/>\n<a href=\"http:\/\/www.tandfonline.com\/doi\/abs\/10.1081\/JFP-100105198\" target=\"_blank\" rel=\"noopener\"> International Journal of Food Properties &#8211; The effect of amaranth grain flour on the quality of bread<\/a><br \/>\n<a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.12021\/full\" target=\"_blank\" rel=\"noopener\"> Comprehesive Reviews in Food Science and Food Safety &#8211; Nutritional Components of Amaranth Seeds &amp; Vegetables:\u00a0 A Review on Composition, Properties and Uses<\/a><br \/>\n<a href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1002\/j.2050-0416.2011.tb00502.x\/abstract\" target=\"_blank\" rel=\"noopener\"> Journal of the Institute of Brewing &#8211; Behavior of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer<\/a><br \/>\n<a href=\"http:\/\/www.fao.org\/quinoa-2013\/en\/\" target=\"_blank\" rel=\"noopener\"> FAO &#8211; Quinoa 2013 International Year<\/a><br \/>\n<a href=\"http:\/\/wholegrainscouncil.org\/whole-grains-101\/quinoa-march-grain-of-the-month\" target=\"_blank\" rel=\"noopener\"> Whole Grains Council &#8211; Quinoa, March Grain of the Month<\/a><br \/>\n<a href=\"http:\/\/www.sciencedirect.com\/science\/article\/pii\/0889157592900066\" target=\"_blank\" rel=\"noopener\"> Journal of Food Composition and Analysis &#8211; Chemical Composition and Nutritional Evaluation of Quinoa (Chenopodium quinoa Willd.)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s not surprising that Prospector members have requested articles on ancient grains (EU). They\u2019re popular ingredients in many food products on the market today, providing diverse nutritional profiles, extensive applications and the ability to cater to different markets, like gluten-free &hellip; <a href=\"https:\/\/ulprospector.ul.com\/1122\/fbn-ancient-grains-amaranth-quinoa\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":1135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-1122","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ancient Grains In Depth \u2013 Amaranth and Quinoa<\/title>\n<meta name=\"description\" content=\"Amaranth and quinoa are becoming more popular in North America &amp; Europe. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Ancient Grains In Depth \u2013 Amaranth and Quinoa","description":"Amaranth and quinoa are becoming more popular in North America & Europe. Find out how to use them in your food product formulations now.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/1122\/fbn-ancient-grains-amaranth-quinoa\/","og_locale":"en_US","og_type":"article","og_title":"Ancient Grains In Depth \u2013 Amaranth and Quinoa","og_description":"Amaranth and quinoa are becoming more popular in North America & Europe. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&amp;D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition &amp; Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. 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