The content of essential nutrients in expanded gluten-free grains and its use in cereal bars for children

Abstract

The objective. Determination of the content of main nutrients in expanded gluten-free grains for the purpose of its use in the development of grain bars for children over three years old. Materials and methods. The object of the study was the expanded grain of gluten-free crops: millet, rice, buckwheat, amaranth and quinoa. The study of the content of the main food substances was carried out by infrared spectroscopy. Results. As a result of the conducted studies, data were obtained on the content of the main nutrients: proteins, fats and carbohydrates, including mono- and disaccharides, as well as dietary fibers. The protein content in the expanded grain is in the range from 7.4 to 12.0%. A high level of protein content is noted in millet and buckwheat grains. The least amount of protein is found in rice. Fats are contained in the range from 1.1% (in rice) to 4.3% (in amaranth). The content of digestible carbohydrates in most of the studied samples of exposed gluten-free grains is at the level of 68.8–71.6%. The largest amount of carbohydrates is determined in the expanded grain of rice – 81.2%. In all the samples under consideration, there is a small amount of simple sugars – 1.3–2.1%. Indigestible carbohydrates are contained in the range from 2.9 to 8.1%, and the largest amount of them is contained in the amaranth grain. The calculation of the content of the main nutrients and the energy value of gluten-free cereal bars using the studied expanded grain was carried out. According to the data obtained, children over the age of three years consuming 100 g of gluten-free cereal bars on average will satisfy the daily need by 6.9%, including vegetable protein – by 19.6%; fats – 1.3%, carbohydrates – 23.1%, including dietary fiber – 7.3% and energy – 14.5%. Conclusion. The relatively high content of vegetable protein, carbohydrates, including dietary fiber, low content of simple sugars and fat in the expanded grain of the gluten-free crops under consideration, as well as the calculation of meeting the recommended daily needs of the child in main nutrients and energy indicate the prospects for the development of gluten-free products in the form of grain bars for children over three years old, which will contribute to safely improve the provision of grain-based nutrients to patients with various forms of gluten intolerance. Keywords: children over three years old, expanded grain, gluten intolerance, gluten-free products, grain bars