Selenium content in gluten-free products
Special diets are used for the treatment and prevention of diseases of the digestive system, taking into account individual food intolerance and possible allergic reactions. The monotony of the diet due to the limited range of recommended foods and dishes negatively affects both the effectiveness of the treatment of gluten intolerance, and the provision of the body with essential and replaceable nutrients.
The aim of this study was to determine the selenium content in the flour of gluten-free crops (rice, corn, buckwheat and amaranth), their mixtures, as well as in dishes (pancakes) from a mixture of amaranth and buckwheat flours.
Material and methods. The following raw materials were used in the study: amaranth flour, unboiled buckwheat groats, whole grain rice flour and corn flour. By mixing the components in a laboratory mixer, dry gluten-free compositions were obtained: a mixture of amaranth flour and flour from native buckwheat; a mixture of amaranth and rice flour and a mixture of amaranth and corn flour in the ratio of 1:2 and 1:1; and a mixture of amaranth, buckwheat and corn flour in equal proportions. In laboratory baking of pancakes, mixtures of amaranth flour and flour from native buckwheat were used. The selenium content was determined by atomic absorption spectroscopy with electrothermal atomization after wet mineralization of the samples.
Results. The results of the study showed that amaranth, buckwheat and corn are rich sources of selenium. The most valuable source of selenium was amaranth flour (515 pg/kg). Selenium content in native buckwheat flour and corn flour was 405 and 458 pg/kg, respectively. The lowest selenium content among the studied crops was found in rice flour (135 pg/kg). Selenium content in flour mixtures of the studied cultures ranged from 258 to 522 pg/kg. The highest values of selenium content were observed in mixtures of amaranth with corn flour (516-522 pg/kg). The lowest content of this trace element was found in mixtures containing rice flour (from 258 to 325 pg/kg). Selenium content in pancakes made from mixtures of amaranth flour and native buckwheat flour varied from 290 to 326 pg/kg. The calculation showed that the consumption of a portion of pancakes (50 g) by school-age children will satisfy their daily requirement for selenium by 7.3-8.1%.
Conclusion. Regular inclusion of amaranth-based foods in the diet of children with gluten intolerance can positively affect the elimination of selenium deficiency.
Keywords:selenium, amaranth, gluten-free products, children, gluten intolerance, grain mixtures, grain-based product
Funding. Research work was carried out at the expense of subsidies for the implementation of the state task for 2019-2021 (topic No. 0529-2019-0065 «Development of specialized gluten-free cereal mixtures with amaranth for feeding children with gluten intolerance»).
Conflict of interests. No conflict of interest declared.
Thanks. The authors express their gratitude to the Laboratory for Product Quality and Analytical Research Methods of Scientific Research Institute of Food-concentrate Industry and Special Food Technology for performing the analyzes.
For citation: Urubkov S.A., Khovanskaya S.S., Smirnov SO. Selenium content in gluten-free products. Voprosy pitaniia [Problems of Nutrition]. 2021; 90 (1): 102-7. DOI: https://doi.org/10.33029/0042-8833-2021-90-1-102-107 (in Russian)
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