Agricultural Researcher, Food Science Institute
The National Institute of Food Science and Technology, Goryeongji Agricultural Research Institute, started research on domestic breeding in 2020 to meet the demands of farmers in highland regions to expand amaranth cultivation.
Amaranth, a collectible species imported from abroad, has emerged as a new income crop as it guarantees a higher income than field crops, but it is urgent to develop a domestic variety because it violates the UPOV Convention. this
We have been cultivating varieties since 2020 aiming at early ripening lines (within 150 days) and interstage lines capable of mechanical harvesting. Anti-inflammatory, anti-hypertensive, anti-diabetic, etc.) research is being conducted from 2021.
Amaranth has a protein content of 12 to 18%, which is higher than that of corn (4 to 12%), rice (3 to 7%), and wheat (10 to 13%), the world’s three largest food crops. It is used as food, and is particularly favored as a diet for celiac disease patients (Trica Thompson, 2021).
In addition, amaranth has higher dietary fiber and mineral content than other food crops, and contains vegetable squalene (0.1~0.7%), which has strong antioxidant and cholesterol-reducing effects, so it has great nutritional value.
In order to discover the concept of food types using amaranth, the post-harvest and use department analyzed agro-food consumption information.
First, overseas trends were investigated. For the analysis of major consumption patterns, about 500 foods containing amaranth were classified by type in major consumption countries (South America and Europe). As a result, breads and snacks were 57.0%, raw material-oriented (single grain, powder) 16.3%, cereal 11.2%, beverages (dairy, powder, tea) 8.0%, noodles 3.4%, convenience food (soup, meat, burger) 2.2 %, other (oil, sprout) 0.8%.
Second, the preference for food concept using amaranth material was investigated among 1,500 domestic consumers. As a result, 81.3% (1220 people) of consumers did not know about amaranth.
The reasons for not eating were because they did not know the purchase route (33.9%, 60 people) and because they did not know how to consume it (32.8%, 58 people).
36.8% (103 persons) of consumers who had experience of ingestion were in the order of Honban (41.7%, 43 persons), Sunsik and powder (37.9%, 39 persons), and cereal (32.0%, 33 persons).
As a result of the 7-point scale preference survey, the food types with the highest purchase intention were ‘protein bar’, ‘vegetable milk’, ‘cereal’, and ‘spoon yogurt’.
The biggest reason for the intention to consume amaranth was for diet for weight loss (35.7%, 536 people), and the prevention of metabolic syndrome (high blood pressure, obesity, diabetes, hyperlipidemia, etc.) (25.1%, 376 people) After that, it was found that the demand for a healthy diet was reflected.
In the future, it is expected that it will be possible to provide new income crops to farmers in high-altitude regions and new functional and nutritious foods to the people by developing amaranth varieties with superior traits and using them as materials for various functional foods.
☞ From Naver Newsstand food journal foodnewsmeet the Subscribe click