Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

被引:256
作者
Alvarez-Jubete, L. [1 ,2 ]
Arendt, E. K. [2 ]
Gallagher, E. [1 ]
机构
[1] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland
[2] Natl Univ Ireland, Dept Food & Nutr Sci, Cork, Ireland
关键词
Bread; coeliac disease; chemical composition; gluten-free; nutritive value; QUINOA CHENOPODIUM-QUINOA; CELIAC-DISEASE; FREE DIET; IN-VITRO; ACID; QUALITY; FIBER; MINERALS; CEREALS; PROTEIN;
D O I
10.1080/09637480902950597
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The gluten-free products currently available in the market are considered of low quality and poor nutritional value. In the present study, the pseudocereals amaranth, quinoa and buckwheat were studied as potential healthy ingredients for improving the nutritional quality of gluten-free breads. The pseudocereal seeds and pseudocereal-containing gluten-free breads were evaluated in terms of their protein, fat, total starch, dietary fibre, ash and mineral content as well as their fatty acid composition. The pseudocereal containing gluten-free breads showed significantly higher levels of protein, fat, fibre and minerals than the control bread. The attributes of these breads conform to the expert's nutritional recommendations for the gluten-free diet and gluten-free foods. These results suggest that the pseudocereals amaranth, quinoa and buckwheat can represent a healthy alternative to frequently used ingredients in gluten-free products.
引用
收藏
页码:240 / 257
页数:18
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