Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp

Amaranth (Amaranthus spp.) plant commonly refers to the sustainable food crop for the 21st century. It is a relatively well-balanced food for people who want diet. Amaranth continues to be listed as an ignored and underused crop despite its nutrient-rich profile. Among culinary uses, amaranth can be...

Full description

Saved in:
Bibliographic Details
Main Authors: Johari, Muhammad Hishammuddin, Rejab, Nurul Syaza, Rakp, Siti Norfitrina
Format: Book Section
Language:English
Published: Faculty of Plantation and Agrotechnology 2023
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/80655/1/80655.pdf
https://ir.uitm.edu.my/id/eprint/80655/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.80655
record_format eprints
spelling my.uitm.ir.806552023-07-12T20:12:56Z https://ir.uitm.edu.my/id/eprint/80655/ Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp Johari, Muhammad Hishammuddin Rejab, Nurul Syaza Rakp, Siti Norfitrina Food processing and manufacture Amaranth (Amaranthus spp.) plant commonly refers to the sustainable food crop for the 21st century. It is a relatively well-balanced food for people who want diet. Amaranth continues to be listed as an ignored and underused crop despite its nutrient-rich profile. Among culinary uses, amaranth can be used as a vegetable and its grain as cereal in several food products such as whole-meal amaranth flour, bread, cookies, pancakes, pasta, tortillas, and candies. The materials used are green amaranth seed, roasted almond, butter, honey, peanut butter, baking paper, pan, baking pan, spatula, and bowl. The steps are heat amaranth seeds over medium-high, melt it and combine it with the peanut butter, honey, and peanut butter. Then, press the mixture into a baking pan that has been covered with parchment paper until dense. Before cutting the mixture into bars, let it chill in the refrigerator for two hours. Due to its great seed output, Amaranthus viridis is typically thought of as the amaranth species. For result, four gluten-free snack bar flavors are available for snackers to eat. One of the plant foods with the highest protein content is Amaranth viridis seed. There are many benefits of Amaranth viridis which are lower cholesterol level, normalize blood pressure levels, good source of protein, fibre helps with digestion and darkens grey hairs. This weed is easy to find in Malaysia and PKS can market this product to get another income. Faculty of Plantation and Agrotechnology 2023 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/80655/1/80655.pdf Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp. (2023) In: E-extended abstract of the International Agrotechnology Innovation Symposium (i-AIS). 1st edition ed. Faculty of Plantation and Agrotechnology, Kampus Jasin, Melaka, pp. 22-24.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food processing and manufacture
spellingShingle Food processing and manufacture
Johari, Muhammad Hishammuddin
Rejab, Nurul Syaza
Rakp, Siti Norfitrina
Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
description Amaranth (Amaranthus spp.) plant commonly refers to the sustainable food crop for the 21st century. It is a relatively well-balanced food for people who want diet. Amaranth continues to be listed as an ignored and underused crop despite its nutrient-rich profile. Among culinary uses, amaranth can be used as a vegetable and its grain as cereal in several food products such as whole-meal amaranth flour, bread, cookies, pancakes, pasta, tortillas, and candies. The materials used are green amaranth seed, roasted almond, butter, honey, peanut butter, baking paper, pan, baking pan, spatula, and bowl. The steps are heat amaranth seeds over medium-high, melt it and combine it with the peanut butter, honey, and peanut butter. Then, press the mixture into a baking pan that has been covered with parchment paper until dense. Before cutting the mixture into bars, let it chill in the refrigerator for two hours. Due to its great seed output, Amaranthus viridis is typically thought of as the amaranth species. For result, four gluten-free snack bar flavors are available for snackers to eat. One of the plant foods with the highest protein content is Amaranth viridis seed. There are many benefits of Amaranth viridis which are lower cholesterol level, normalize blood pressure levels, good source of protein, fibre helps with digestion and darkens grey hairs. This weed is easy to find in Malaysia and PKS can market this product to get another income.
format Book Section
author Johari, Muhammad Hishammuddin
Rejab, Nurul Syaza
Rakp, Siti Norfitrina
author_facet Johari, Muhammad Hishammuddin
Rejab, Nurul Syaza
Rakp, Siti Norfitrina
author_sort Johari, Muhammad Hishammuddin
title Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
title_short Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
title_full Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
title_fullStr Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
title_full_unstemmed Amaranthus viridis-Based Grain Snack Bar / Muhammad Hishammuddin Johari, Nurul Syaza Rejab and Siti Norfitrina Rakp
title_sort amaranthus viridis-based grain snack bar / muhammad hishammuddin johari, nurul syaza rejab and siti norfitrina rakp
publisher Faculty of Plantation and Agrotechnology
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/80655/1/80655.pdf
https://ir.uitm.edu.my/id/eprint/80655/
_version_ 1772815576843943936
score 13.211869