engleski

Nutritive evaluation of alternative grain sources for nutrition of celiac patients

In the frameworks of this research nutritional quality of certain usually underutilized gluten free flours was investigated (red quinoa, buckwheat, corn, rice chickpea) and they were proposed for consumption in gluten free diet. Frequently used type of wheat flour (type 550) was used as referent sample for the sake of comparison. Namely, adherence to a gluten free diet in celiac patients affects consumption from the grain food group ; questions have been raised about the effects of such diet on calcium, iron and dietary fiber intake, daily energy intake as well as total carbohydrate and grain food consumption. Mentioned raw materials were investigated considering their macronutritive composition (protein, carbohydrates, fat) ; in order to predict and compare their glycemic index different starch classes were determined using enzymatic in vitro methods ; content of essential minerals (Fe, Mn, Cu, Ca and Mg) was determined using ICP AES after microwave digestion of the samples and dietary fiber content (soluble, insoluble and total) was determined using the official AOAC 991.43 method. Obtained results indicate that, regarding the most of investigated nutrient classes, mentioned gluten free raw materials can be considered as nutritionally more valuable in comparison to wheat flour. Both, protein and dietary fibre content was significantly higher in all investigated gluten- free raw materials in comparison to wheat flour. Red quinoa and chickpea were found to be valuable sources of iron, calcium and magnesium containing almost 10 fold higher concentrations of those essential minerals in comparison to wheat flour. Considering obtained results investigated raw materials can be recommended as desirable components that might contribute to diversity, functionality and nutritional quality of gluten free diet.

essential minerals; proteins; dietary fibre content; celiac patients

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