engleski

Nutritive characteristics of certain underused gluten-free raw materials

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.

dietary fiber; gluten free raw materials; minerals; starch

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