Chemometric analysis of minerals in gluten‐free products

Gliszczyńska‐Świgło, Anna; Klimczak, Inga; Rybicka, Iga

doi:10.1002/jsfa.8803

Cited by 7 publications

(4 citation statements)

References 24 publications

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“…Amaranth grains have higher antioxidant activity and phytochemical content than oat, barley, wheat, corn, millet, and rice, revealing it to be a good substitute for traditional cereals and a potential source of health-promoting bioactive compounds [56]. Amaranth-based products were found to be good sources of minerals in comparison with other traditional food products like buckwheat, millet, or brown rice [57]. Amaranth grains are reported to have a considerable amount of essential minerals like Mg (848 μg/g), Ca (519.3 μg/g), P (330 μg/g), and Fe (65 μg/g) [58].…”

Section: Minerals Vitamins and Other Bioactive Compoundsmentioning

confidence: 99%

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

Malik

Sindhu

Dhull

et al. 2023

Journal of Food Processing and Preservation

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The current production levels of the major staple food crops are not sufficient to fulfill the projected global food requirements, with more than 75% of total grain production being maize (corn), wheat, and rice together. Accordingly, there is an acute need to explore alternative crops such as amaranth with the potential to play a crucial role in sustainable agriculture and their use in nutrition-dense food products. Amaranth (Amaranthus spp.) is one of the oldest food crops in the world with broad leaves and inflorescence. It has a tolerance to drought and heat and is considered a smart crop. Amaranth is gluten-free and high in quality proteins, fiber, minerals, and bioactive compounds. The grains are processed by popping, flaking, and grinding for flour production which works well in blends with flours from other cereals. Besides nutritional value, amaranth grains keep religious importance in some countries. Even being a potential crop with substantial nutrient content amaranth grains remain underutilized as food. This article presents a critical overview of the nutritional composition, functionality, and processing technologies of amaranth grains and their utilization in different sustainable products. It also presents the effect of production on the composition and properties. Understanding the effect of processing technologies on the amaranth product functionality and nutritional value will assist in its utilization as a solution to alleviate food sustainability and food insecurity.

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Section: Minerals Vitamins and Other Bioactive Compoundsmentioning

confidence: 99%

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

Malik

Sindhu

Dhull

et al. 2023

Journal of Food Processing and Preservation

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“…Accurate analysis could also provide detailed information about vitamins and minerals, which is not totally or commonly available on label [6]. Therefore, access to micronutrient data is already restricted to hardly any research [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

Larretxi

Churruca

Navarro

et al. 2019

Foods

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Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet’s (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.

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“…Traditional gluten-free dough ingredients are rice, corn, potato, buckwheat, millet, and chickpea [32]. Using these, many gluten-free products are poor in nutrients like proteins, micronutrients, and dietary fiber [33].…”

Section: Gluten-free Product Developmentmentioning

confidence: 99%

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

et al. 2020

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In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.

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Chemometric analysis of minerals in gluten‐free products

Abstract: GF products made of buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn are better source of minerals than based on other GF raw materials, what was confirmed by PCA and HCA. © 2017 Society of Chemical Industry.

Cited by 7 publications

References 24 publications

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

Nutritional Composition, Functionality, and Processing Technologies for Amaranth

Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

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