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

• Published in: Trends in food science & technology Vol. 21; no. 2; pp. 106 - 113
• Main Authors: Alvarez-Jubete, L., Arendt, E.K., Gallagher, E.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.02.2010; Elsevier
• Subjects: Amaranth; amaranth grain; Availability; Biological and medical sciences; buckwheat; celiac disease; Cereal and baking product industries; chemical composition; Chenopodium quinoa subsp. quinoa; dietary fiber; essential amino acids; Feeding. Feeding behavior; Focusing; Food industries; Foods; Fundamental and applied biological sciences. Psychology; gluten-free foods; ingredients; Intakes; mineral content; nutrient content; Nutrients; nutritive value; Pasta; Trends; Vertebrates: anatomy and physiology, studies on body, several organs or systems; vitamin content; Plant protein; Ingredient; Pseudocereals; Gluten; Use; Nutritive value
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2009.10.014

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.