Pregled bibliografske jedinice broj: 423270
Nutritive characteristics of certain underused gluten-free raw materials
Nutritive characteristics of certain underused gluten-free raw materials // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen, 2009. str. 8-11 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 423270 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Nutritive characteristics of certain underused gluten-free raw materials
Autori
Vitali, Dubravka ; Amidžić, Daniela ; Vedrina- Dragojević, Irena
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Food for the future - the contribution of chemistry to improvement of food quality
/ Sorensen, Hilmer - Kopenhagen, 2009, 8-11
ISBN
978-87-993033-5-9
Skup
Euro Food Chem XV
Mjesto i datum
Kopenhagen, Danska, 05.07.2009. - 08.07.2009
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
dietary fiber; gluten free raw materials; minerals; starch
Sažetak
Since 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 fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the frameworks of this research certain nutritionally valuable gluten free raw materials (carob, amaranth, soy, and different sorts of sweet-potato) were proposed for consumption in gluten free diet. Mentioned raw materials were investigated considering their macronutritive composition (protein, carbohydrates, fat), the content of different starch classes that were used for glycemic index prediction, essential mineral content (Fe, Mn, Cu, Ca and Mg) and dietary fiber content. Obtained results indicate that, regarding the most of investigated nutrient classes, mentioned gluten free raw materials can be considered as nutritionaly more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding protein content (soy, amaranth, sweet- potato), dietary fiber content (all investigated raw materials), iron (amaranth, sweet-potato) and calcium content (soy, amaranth). Therefore, investigated raw materials can be recommended as desirable components that might contribute to diversity, functionality and nutritional quality of gluten free diet.
Izvorni jezik
Engleski
Znanstvena područja
Farmacija
POVEZANOST RADA
Projekti:
006-1130475-0159 - Funkcionalna hrana-dijetetski proizvodi na bazi žitarica (Vedrina-Dragojević, Irena, MZOS ) ( CroRIS)
Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb
Profili:
Irena Vedrina-Dragojević
(autor)
Daniela Amidžić Klarić
(autor)
Dubravka Vitali Čepo
(autor)