Abstract
The aim of this study was to obtain data on the quantitative ratio of the main nutrients in amaranth grain, as well as products of its processing (blasted grain and flour Krupchatki) in comparison with the more common in Russia gluten-free grain products, such as buckwheat and rice flour, corn and buckwheat. The review of Russian and foreign articles showed quite wide ranges of the content of the main nutrients in amaranth grain. As a result of the study, data on the content of the main macronutrients, i.e. protein, fat, digestible and non-digestible carbohydrates and ash content were obtained. The obtained data showed that the protein content in amaranth grain exceeds the content of this nutrient in buckwheat, as well as rice and corn flour. The total content of lipids in the exploded amaranth grain was 6.41% for dry matter, and surpassed the rest of the studied products in this indicator. The analysis showed a relatively high content of carbohydrates in all the studied products. The amaranth grain carbohydrates are made up 63,25% dry solids, which is lower than in other samples, where the values of this indicator ranged from 65,6 to 80.3% solids, the amount of indigestible carbohydrates in the grain amaranth is almost 2 times higher than this value in other samples. The results obtained in this study can be used in studies of gluten-free crops and products of their processing in the development of specialized gluten-free grain mixtures using amaranth for children's nutrition.
Highlights
Непереносимость глютена встречается примерно у 1% населения во всем мире, хотя большинство людей, ассоциированные с этим заболевания, не диагностированы [1,2,3]
Myleus A., Ivarsson A., Webb C. et al Celiac disease revealed in 3% of Swedish 12-year-olds born during an epidemic // Journal of Pediatric Gastroenterology and Nutrition. 2009
Preparation, compositional and nutritional implications of amaranth seed oil // Cereal Food World
Summary
В работе исследовали: нативное зерно амаранта (Amaranthus cruentus), выращенного в штате Мехико, Мексика, урожай 2018 года; зерно амаранта взорванное, произведено в г. Несауалькойотль, Мексика; амарантовая мука «Крупчатка» ТУ 9291–004–77372064 (сорт «Воронежский»); крупа гречневая нативная ГОСТ Р55290–2012; мука гречневая СТО 53548590–019–2013; мука гречневая нативная, крупность фракции до 60 мкм; мука рисовая цльнозерновая ТУ 9293–002–43175543–03; мука рисовая, крупность фракции до 60 мкм; мука кукурузная «жерновая», Словения; мука кукурузная, крупность фракции до 60 мкм. Исследование проводили методом инфракрасной спектроскопии на анализаторе SpectraStar 2500, 34294–12. Эксперимент проводили в трёх повторностях и выводили среднее значение
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