Document Detail


Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
MedLine Citation:
PMID:  19462323     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
L Alvarez-Jubete; E K Arendt; E Gallagher
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  60 Suppl 4     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2009  
Date Detail:
Created Date:  2009-09-16     Completed Date:  2010-07-06     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  240-57     Citation Subset:  IM    
Affiliation:
Ashtown Food Research Centre, Ashtown, Dublin, Ireland.
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MeSH Terms
Descriptor/Qualifier:
Amaranthus / chemistry*
Bread / analysis*
Cereals / chemistry
Chenopodium quinoa / chemistry*
Cookery
Diet, Gluten-Free*
Dietary Fats / analysis
Dietary Fiber / analysis
Dietary Proteins / analysis
Fagopyrum / chemistry*
Fatty Acids / analysis
Food Handling
Functional Food / analysis*
Glutens / analysis*
Minerals / analysis
Nutritive Value
Plant Shoots / chemistry
Seeds / chemistry
Starch / analysis,  metabolism
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Dietary Proteins; 0/Fatty Acids; 0/Minerals; 8002-80-0/Glutens; 9005-25-8/Starch

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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