Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

Urubkov, S.A.; Khovanskaya, Svetlana; Смирнов, Станислав

doi:10.21603/2074-9414-2019-4-629-634

Cited by 6 publications

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“…Эти свойства придают крахмалу более высокую устойчивость к действию амилазы, а также высокую растворимость и усвояемость. Крахмал амаранта также имеет высокий гликемический индекс, что способствует более быстрому восстановлению после физической активности, присущей детскому организму [16,17].…”

Section: объекты и методы исследованияunclassified

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

Urubkov

Khovanskaya

Смирнов

2020

Food Processing: Techniques and Technology

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Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

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Section: объекты и методы исследованияunclassified

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

Urubkov

Khovanskaya

Смирнов

2020

Food Processing: Techniques and Technology

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“…Amaranth starch also has a high glycemic index, which contributes to a faster recovery after physical activity inherent in the child's body [4].…”

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confidence: 99%

The use of amaranth and non-steamed buckwheat in gluten-free products

Urubkov¹

2021

ТРНиО

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The diet of children with gluten intolerance should include a sufficient amount of gluten-free grain-based products that provide children with carbohydrates, including dietary fiber, vegetable proteins, fats, B vitamins, and mineral matters. This study is aimed at studying the content of the main food substances (proteins, fats, carbohydrates, as well as the total content of mineral matters, expressed by the parameter – ash content) in amaranth flour and flour from native buckwheat. Studies have shown that amaranth flour has a high protein content-13.4%, lipids-5.1%, and ash content - 2.8%. Flour from native buckwheat contains protein-7.5%, lipids-3.6%, the ash content of buckwheat flour was 1.4%. The carbohydrate content of both samples is approximately at the same level of 56-58%. Specialized products made from amaranth and buckwheat can become a source of deficient macro-and microelements, high-grade protein and other biologically valuable compounds.

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Baking Properties of Different Amaranth Flours as Wheat Bread Ingredients

Mykolenko¹,

Zhygunov²,

Rudenko³

2020

FST

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The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour, amaranth flour has a lower moisture content, higher water absorption capacity and autolytic activity. The variety of Amaranthus hypochondriacus significantly effects on the whiteness of full-fat flours, the lightest of which is obtained from the grain cultivar Kharkivsky-1. A higher fat, protein, and fibre content makes amaranth flours more acidic. The water absorption capacity of the flours shows positive correlation with their autolytic activity (+0.885). The acidity negatively correlates with the moisture (-0.939) and whiteness (-0.814) of the flours. Using amaranth flour of the different types to replace 5, 15, and 25% of patent wheat flour when making bread increases its specific volume and crumb porosity and decreases its shape stability. The positive correlation of the overall quality of the bread samples under study with their specific volume (+0.540) and the negative correlation with the acidity (- 0.685) are statistically significant. The shape stability negatively correlates with the porosity (-0.598), and the latter positively correlates with the specific volume (+0.533). The use of full-fat amaranth flour increases the specific volume and porosity of bread by 1.1–1.3 and 1.1 times respectively. The use of defatted flour from flakes leads to a 1.3–1.9 -fold increase in the specific volume and to a 1.1–1.2 -old increase in the porosity. Incorporation of amaranth flour from groats allows increasing the specific volume and porosity of bread by 1.3–1.5 and 1.1–1.2 times respectively. The bread samples with 25% of all amaranth flours considered and with 15% of full-fat flour of the Liera variety have the lowest consumer characteristics. It has been proved that using 5–15% of full-fat flour from the amaranth grain of variety Kharkivsky-1 and defatted flour from flakes and groats (by-products of processing amaranth grain into oil) improves the quality and nutritional value of bread.

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Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

Cited by 6 publications

References 9 publications

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

The use of amaranth and non-steamed buckwheat in gluten-free products

Baking Properties of Different Amaranth Flours as Wheat Bread Ingredients

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