A study of the quantitative content of gluten in dietary products using the enzyme immunoassay system RIDASCREEN® Gliadin competitive

Abstract

In the work, the quantitative content of gluten in our developed dietary cereal culinary and flour confectionery products was measured. The fractional composition of several types of flour and their mixtures used in our developed products by calculation was determined, which revealed that the gliadin content in the flour types used was less than 20 mg/kg. The amount of gluten in our developed products was experimentally estimated using an enzyme immunoassay—the system RIDASCREEN® Gliadin competitive. As a result of our research, it was proven that the use of gluten—free raw materials (rice, corn, pumpkin and flax flour) in the development of dietary products allowed reducing gluten levels in muffins, casseroles and cereals, and cookies on average 124, 143 and 130 times, respectively. According to the data obtained, our developed products can be labeled as “gluten-free”, since the gluten level therein does not exceed the standard indicator of 20 mg/kg and therefore are recommended for people suffering from celiac disease.