Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

被引:405
作者
Alvarez-Jubete, L. [1 ,2 ]
Arendt, E. K. [2 ]
Gallagher, E. [1 ]
机构
[1] TEAGASC, Ashtown Food Res Ctr, Dublin 15, Ireland
[2] Natl Univ Ireland, Dept Food & Nutrit Sci, Cork, Ireland
关键词
QUINOA CHENOPODIUM-QUINOA; CELIAC-DISEASE; FREE DIET; IN-VITRO; ANTIOXIDANT ACTIVITY; CHEMICAL-COMPOSITION; ACID-COMPOSITION; BONE METABOLISM; PROTEIN; CHOLESTEROL;
D O I
10.1016/j.tifs.2009.10.014
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Results from a number of recent studies have highlighted the need for an improvement in the nutritional quality of cereal based gluten-free products. Several gluten-free grains exist, such as the pseudocereals amaranth, quinoa and buckwheat; these are characterized by an excellent nutrient profile. Thus, an increasing trend in research is focusing on their use in the formulation of high quality, healthy gluten-free products such as bread and pasta. However, commercialization of these products is still quite limited. The availability of palatable pseudocereal-containing gluten-free products would represent a significant advance towards ensuring an adequate intake of nutrients in subjects with celiac disease.
引用
收藏
页码:106 / 113
页数:8
相关论文
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