The investigation of rheological properties of gelled products based on the amaranth of Far Eastern varieties

Amaranth having high gain of biomass and nutri-tion value is of special interest now. The research is devoted to studying of possibility of application of Far East varieties of amaranth of Amarantus paniculatus (a crimson amaranth) and Amarantus hypohondri-aticus L.var. alba (a white amaranth) for ensuring structural and mechanical properties of food systems. Justification of using the pectin received from leaf part of amaranth and gel compositions made on the basis of hydrolyzed dry amaranth green material is given in experimental part of the research; prelimi-nary experiments on drawing up the compositions allow to choose the systems with acceptable mainte-nance of additives. The use of amaranth pectin in combination with other stabilizers in the technology of emulsion systems of various consistences on the example of finishing creams with thickener composi-tions of amaranth pectin with carrageenan, amaranth and apple pectin, apple pectin is proved. Gel compo-sitions received from amaranth green material are substantiated. Three variants of gel compositions were investigated: green mass in combination with citric acid (1 %) and sugar in the amount of 3 %; green mass in combination with citric acid (1 %) and calcium citrate in the amount of 0.5 %; green mass in combination with 3 % sugar and 0.5 % calcium cit-rate. Obtained data of organoleptic and structural and mechanical characteristics of finishing creams and gel compositions testify to the possibility of using leaf part and green material of amaranth in the technolo-gy of clouded beverages and also as a part of finish-ing semi-finished products.