| Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. | |
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MedLine Citation:
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PMID: 19462323 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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L Alvarez-Jubete; E K Arendt; E Gallagher |
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Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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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:
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Created Date: 2009-09-16 Completed Date: 2010-07-06 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 240-57 Citation Subset: IM |
Affiliation:
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Ashtown Food Research Centre, Ashtown, Dublin, Ireland. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Amaranthus
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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:
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0/Dietary Fats; 0/Dietary Proteins; 0/Fatty Acids; 0/Minerals; 8002-80-0/Glutens; 9005-25-8/Starch |
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