Amaranth as a promising plant raw material for use in food systems

The aim of research is to generalize and systematize data on amaranth as a potential crop with a sig-nificant content of biologically valuable nutrients. Objectives: to analyze the most important biological acti-vity of amaranth, its chemical composition, status of a food ingredient and the effectiveness of its additives to food products. The methods of systematization, analysis and generalization were used in the work. For the main search of scientific sources, scientometric bibliographic databases were used: eLIBRARY, Sco-pus and Web of Science, CyberLeninka, the Google Scholar search engine. The search depth was 10 years. The characteristics of the main nutrients of amaranth and its processed products are given: pro-teins, fats, carbohydrates, vitamins and minerals. Distinctive features of the main nutrients of amaranth are shown in comparison with known cereal crops. The advantages of amaranth and its processed products in food technology are highlighted from the point of view of functional and specialized focus. The food ac-ceptability of amaranth depends not only on its organoleptic properties but also on its health benefits. The literature published to date provides a sufficient understanding of the compositional and other func-tional properties of amaranth, its use and its processed products, but further research is needed to develop more effective methods for processing amaranth and to understand the relationship between different pro-cessing technologies and the quality parameters of the finished product. The favorable biological proper-ties of amaranth discussed in this paper can serve as a catalyst for additional in-depth scientific research in this area, as well as for the promotion of new technologies for the use of amaranth and its processed products in the food industry.