SCIENTIFIC SUBSTITUTION OF THE USE OF AMARANTH IN FISH PRODUCT TECHNOLOGIES FOR HERODIETIC NUTRITION

<ns0:p>The article considers modern approaches to the use of amaranth as a promising component of food products intended for the diets of the elderly. Scientific data on the chemical composition of amaranth and the content of the most significant biologically active substances that determine its antioxidant potential and functional value are analyzed. The review is based on the systematization and generalization of sources selected from international scientometric databases over the past decade. The feasibility of using amaranth in gerodietic nutrition technologies is shown due to its ability to increase the nutritional value and antioxidant status of food products. The obtained generalizations confirm the prospects of using amaranth for creating innovative products aimed at maintaining health and improving the quality of life of older people. The purpose of the work was to analyze literary sources on the most important biologically active substances of amaranth, its chemical composition and the effectiveness of its use in food products. The unique properties of amaranth have been proven, which are determined by the protein content from 12.62 to 16.40% with a high content of lysine and methionine; carbohydrates - 65-75%, lipids - 7.00% with a content of unsaturated fatty acids up to 70% and the dominance of palmitic acid. A distinctive feature of amaranth lipids is the content of squalene (55-90%) and phytosterols, which exhibit high antioxidant capacity. A high amount of macro- and microelements has been determined: Mg, Ca, P, Fe, Zn, Mn and vitamins A, C, group B. Thus, the published data on the biological activity of amaranth allow us to recommend its use in innovative technologies of gerodietic nutrition, which will allow us to create products to improve the quality and prolong the life of the elderly.</ns0:p>