Gluten-free foods from Pseudocereals

Publish Year: 1395
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:

NCFOODI24_091

تاریخ نمایه سازی: 6 اردیبهشت 1396

Abstract:

The favorable chemical composition of amaranth, quinoa, and buckwheat has been demonstrated in this review paper. In this respect, the excellent protein quality of amaranth and quinoa has to bepointed out, while buckwheat is characterized by a unique concentration of phythochemicals, in particular rutin. However, as amaranth and quinoa have long been neglected within food production and nutrition, mainly on account of wheat, the current knowledge is still very limited. This is onereason why only few food products based on or including pseudocereals are available, in particularWestern-type foods like bakery products and pasta. Increased and thorough research should thus be pursued on physico-chemical and functional properties of all three plants in order to enable future product development. All three pseudocereals do not contain any prolamins toxic to celiac disease andcan thus be integrated into gluten-free diets. Celiac disease is often accomplished by malabsorption and subsequent vitamin or mineral deficiencies, which makes high-quality nutrition even more important. As amaranth, quinoa, and buckwheat are highly nutritious, their integration into the glutenfree diet could be a valuable contribution.

Authors

Seyede Shabnam Tabatabaie Kooshki

MSc of food science and technology, Gorgan University of Agriculture and Natural Resources