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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Segura, María Estela Matos Rosell, Cristina M. |
| Spatial Coverage | Spain |
| Description | Country affiliation: Spain Author Affiliation: Segura ME ( Institute of Agrochemistry and Food Technology, CSIC, Paterna, Valencia, Spain.) |
| Abstract | The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index. |
| File Format | HTM / HTML |
| ISSN | 09219668 |
| Issue Number | 3 |
| Volume Number | 66 |
| e-ISSN | 15739104 |
| Journal | Plant Foods for Human Nutrition |
| Language | English |
| Publisher | Springer |
| Publisher Date | 2011-09-01 |
| Publisher Place | Netherlands |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Botany Discipline Nutritional Sciences Bread Analysis Diet, Gluten-free Digestion Glutens Metabolism Glycemic Index Starch Dietary Carbohydrates Dietary Fats Dietary Fiber Dietary Proteins Cereals Hydrolysis Minerals Nutrition Policy Nutritive Value Spain Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Chemistry Food Science |
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