Prospects for the application of deep-processed amaranth products in resilience product technologies

The study aims to develop new food products for healthy longevity (resilience products) based on deep-processed amaranth. It was found that amaranth semolina has an antioxidant activity (AOA) of 0.17 mg/g, which exceeds the flour's indicator (0.15 mg/g). Based on these components, formulations and technologies for two products were developed: granola and muesli. The formulations include other functional ingredients: green buckwheat, pumpkin seed cake, cashew nuts, hydrolyzed spirulina. For granola, the technology of semolina dextrinization and drying of apple-amaranth crumbs was applied. Fructose syrup with spirulina was introduced into muesli. The calculation of nutritional value showed that 172 g of granola and 225 g of muesli cover 25–30% of the daily energy requirement, providing 12% fats, 30% proteins and 15% carbohydrates. The products are characterized by an increased content of minerals: 100 g of muesli satisfy the daily requirement for copper by 40%, for iron by 29%, for magnesium by 48%; a similar portion of granola – by 120%, 50% and 171%, respectively. Conclusions: The developed products have high antioxidant activity, a balanced nutrient composition and significant content of macro- and microelements (potassium, magnesium, iron, copper, selenium). They can be recommended as resilience components of the diet to strengthen immunity, maintain metabolism, antioxidant protection and disease prevention, promoting healthy active longevity.