Techno-Functional and Nutraceutical Assessment of Unprocessed and Germinated Amaranth Flours and Hydrolysates: Impact of the Reduction of Hydrolysis Time

Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applica- tions. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and...