Gluten-free flours from different raw materials as the source of vitamin Bsub(1), Bsub(2), Bsub(3) and Bsub(6)
2017
Rybicka, I. (Poznan University of Economics and Business, Poznan (Poland). Faculty of Commodity Science, Department of Technology and Instrumental Analysis) | Gliszczynska-Swiglo, A.
Gluten-free (GF) products are those with a natural absence or acceptable level (<20 mg/kg) of gluten. They should be a part of a diet for people with gluten-related disorders, like celiac disease. Recently the popularity of a gluten-free diet (GFD) has risen extremely, because a lot of healthy individuals exclude gluten from their menus. According to the literature data on nutritional deficiencies in the GFD, this trend seems to be risky. This paper describes the nutritional value of 14 flours from different GF raw materials from the aspect of B-group vitamin content (Bsub(1), Bsub(2), Bsub(3), Bsub(6)). Vitamins were determined using high performance liquid chromatography after enzymatic and acid hydrolysis of the samples. The vitamin contents significantly differed in the analysed flours. The content (in 100 g of the product) of vitamin Bsub(1) ranged from 0.01 mg (amaranth flour) to 0.60 mg (teff flour), vitamin Bsub(2) from 0.03 mg (GF flour with oats) to 0.22 mg (buckwheat flour), vitamin Bsub(3) from below 0.01 mg (amaranth flour) to 6.02 mg (millet flour), and vitamin Bsub(6) from 0.03 mg (acorn flour) to 0.69 mg (amaranth flour). The content of vitamins in the analysed GF flours was also compared to gluten-containing flours. Obtained results indicate that flours from teff, millet, chestnut, buckwheat, and amaranth are better sources of certain B-group vitamins than flours from corn, rice, and some flours with gluten.
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