Amarantheoat composites were developed using gluten free amaranth flour containing essential amino
acids and minerals with oat products containing b-glucan, known for lowering blood cholesterol.
Amarantheoat composites were used in sugar cookies for improving their nutritional and physical
qualities. The physical properties of amarantheoat composites, and their cookies and doughs were
compared with amaranth or wheat flour alone. The pasting viscosities of amarantheoat 3:1 composites
were similar to amaranth flour alone, and they were all higher than wheat flour. The study showed
amaranth and its composites had more viscous properties and improved water holding capacities
compared to wheat flour. Differences were also found in geometrical properties and texture properties of
the dough and cookies. However, the amarantheoat cookies were acceptable in color, flavor and texture
with no significant differences in sensory qualities compared to wheat flour cookies. Also, the cookies
using amarantheoat composites had enhanced nutritional value with gluten free uniqueness that could
be useful for functional foods.