The content of essential nutrients in expanded gluten-free grains and its use in cereal bars for children

Q3 Medicine
S. Urubkov, S. Khovanskaya, S. Smirnov
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引用次数: 0

Abstract

The objective. Determination of the content of main nutrients in expanded gluten-free grains for the purpose of its use in the development of grain bars for children over three years old. Materials and methods. The object of the study was the expanded grain of gluten-free crops: millet, rice, buckwheat, amaranth and quinoa. The study of the content of the main food substances was carried out by infrared spectroscopy. Results. As a result of the conducted studies, data were obtained on the content of the main nutrients: proteins, fats and carbohydrates, including mono- and disaccharides, as well as dietary fibers. The protein content in the expanded grain is in the range from 7.4 to 12.0%. A high level of protein content is noted in millet and buckwheat grains. The least amount of protein is found in rice. Fats are contained in the range from 1.1% (in rice) to 4.3% (in amaranth). The content of digestible carbohydrates in most of the studied samples of exposed gluten-free grains is at the level of 68.8–71.6%. The largest amount of carbohydrates is determined in the expanded grain of rice – 81.2%. In all the samples under consideration, there is a small amount of simple sugars – 1.3–2.1%. Indigestible carbohydrates are contained in the range from 2.9 to 8.1%, and the largest amount of them is contained in the amaranth grain. The calculation of the content of the main nutrients and the energy value of gluten-free cereal bars using the studied expanded grain was carried out. According to the data obtained, children over the age of three years consuming 100 g of gluten-free cereal bars on average will satisfy the daily need by 6.9%, including vegetable protein – by 19.6%; fats – 1.3%, carbohydrates – 23.1%, including dietary fiber – 7.3% and energy – 14.5%. Conclusion. The relatively high content of vegetable protein, carbohydrates, including dietary fiber, low content of simple sugars and fat in the expanded grain of the gluten-free crops under consideration, as well as the calculation of meeting the recommended daily needs of the child in main nutrients and energy indicate the prospects for the development of gluten-free products in the form of grain bars for children over three years old, which will contribute to safely improve the provision of grain-based nutrients to patients with various forms of gluten intolerance. Keywords: children over three years old, expanded grain, gluten intolerance, gluten-free products, grain bars
膨化无麸质谷物中必需营养素的含量及其在儿童谷物棒中的应用
我们的目标。测定膨化无麸质谷物中主要营养素的含量,以用于三岁以上儿童谷物棒的开发。材料和方法。这项研究的对象是无麸质作物的扩展谷物:小米、大米、荞麦、苋菜和藜麦。采用红外光谱法对主要食品物质的含量进行了研究。结果。通过所进行的研究,获得了主要营养素含量的数据:蛋白质、脂肪和碳水化合物,包括单糖和双糖,以及膳食纤维。膨化后籽粒蛋白质含量为7.4% ~ 12.0%。小米和荞麦的蛋白质含量很高。大米中蛋白质含量最少。脂肪的含量从1.1%(大米)到4.3%(苋菜)不等。大部分无麸质谷物暴露样品的可消化碳水化合物含量在68.8-71.6%之间。大米中碳水化合物含量最高,为81.2%。在所有考虑的样品中,有少量的单糖- 1.3-2.1%。不可消化的碳水化合物含量在2.9 - 8.1%之间,其中苋菜籽粒所含的碳水化合物最多。利用所研究的膨化谷物对无谷蛋白谷物棒进行了主要营养成分含量和能量值的计算。根据获得的数据,3岁以上儿童平均食用100克无麸质谷物棒可满足6.9%的每日需求,其中植物蛋白可满足19.6%;脂肪占1.3%,碳水化合物占23.1%,包括膳食纤维占7.3%,能量占14.5%。结论。所研究的无谷蛋白作物膨化粒中植物蛋白、碳水化合物(包括膳食纤维)含量较高,单糖和脂肪含量较低,以及主要营养物质和能量满足儿童每日推荐需用量的计算表明,3岁以上儿童无谷蛋白谷物棒产品的发展前景良好。这将有助于安全地为各种麸质不耐症患者提供以谷物为基础的营养。关键词:三岁以上儿童,膨化谷物,麸质不耐症,无麸质产品,谷物棒
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来源期刊
Voprosy Detskoi Dietologii
Voprosy Detskoi Dietologii Medicine-Pediatrics, Perinatology and Child Health
CiteScore
1.20
自引率
0.00%
发文量
17
期刊介绍: The scientific journal Voprosy Detskoi Dietologii is included in the Scopus database. Publisher country is RU. The main subject areas of published articles are Food Science, Pediatrics, Perinatology, and Child Health, Nutrition and Dietetics, Клиническая медицина.
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