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

Abstract

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.

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

“…This fi nding is in agreement with previously obtained data published by Alvarez-Jubete et al (2) and Peterson et al (33). It is assumed that the consummation of gluten-free rice and buckwheat cookies with the improved mineral profi le can contribute to the reduction of mineral defi ciency in gluten-free diet.…”

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B₁, B₂, B₃ and B₆

“…Nowadays, the nutritional value of GF products and GFD are becoming more relevant. Some data on vitamin content in different GF products can be found in the literature, but they refer mainly to the most popular GF products from rice and corn or only to the GF raw materials (16)(17)(18)(19)(20)(21)(22)(23)(24). Knowledge about the nutritional quality of the final GF products, especially from less popular GF raw materials, is very limited and is especially important in flours, as the milling process causes significant losses of some nutrients, e.g.…”

Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos

“…Atualmente, a indústria de alimentos tem empreitado esforços no desenvolvimento, reformulação ou modificação de produtos isentos de glúten, através do enriquecimento com ingredientes funcionais (CASELLAS et al, 2006;CLERICE;EL-DASH, 2006;ALVAREZ-JUBETE et al, 2009;KEARNEY, 2010;BRITES et al, 2010;ELLEUCH et al, 2011;RAHAIE et al, 2014). Uma possível alternativa de ingrediente funcional e sem glúten é a farinha de coco, pois apresenta rica fonte de fibras alimentares, proteínas, lipídios, cinzas (ferro e cálcio) e carboidratos, além de conter baixa quantidade de gordura e TCM (triglicerídeo de cadeia média), que estão relacionados com a melhoria do funcionamento do intestino, redução dos níveis de colesterol ruim e controle da diabetes (TRINIDAD et al, 2004;COPRA, 2016).…”