Naslov
Nutritive characteristics of certain underused gluten-free raw materials

Autori
Vitali, Dubravka ; Amidžić, Daniela ; Vedrina- Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer - Kopenhagen, 2009, 112-112

ISBN
978-87-993033-3-5

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 dietary fiber intake, daily energy intake as well as total carbohydrate and grain food consumption. Therefore, in the frameworks of this research nutritional quality of certain usually underutilized gluten free flours was investigated (carob-, amaranth-, soy-, orange sweet potato-, red sweet potato- and peel-enriched red sweet potato flour) 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. Mentioned raw materials were investigated considering their macronutritive composition (protein, carbohydrates, fat) using official AOAC methods of analysis ; different starch classes were determined using enzymatic in vitro methods and obtained results were used for glycemic index prediction ; essential mineral content (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 in vitro enzymatic 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. Especially satisfying results were obtained regarding the protein content of amaranth, orange sweet-potato and soy where obtained values ranged from 12.0-41.5 g/100g dry matter, respectively. Dietary fiber content of all investigated gluten free raw materials was significantly higher in comparison to T550 flour (ranging from 17.1 in amaranth- up to 43.45 g/100g dry matter in carob flour). The content of iron was especially high in amaranth and peel-enriched sweet-potato flour (9.85 and 13.83 mg/100 g dry matter respectively in comparison to 1.31 mg/100g in T550 wheat flour) and best sources of calcium among investigated raw materials were soy- and amaranth flour (209.6 and 325.9 mg/100g respectively in comparison to 15.8 mg/100g in T550 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.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

POVEZANOST RADA