AI Article Synopsis

  • Special diets can help treat and prevent digestive diseases, but their limited food options may hinder nutrient intake and treatment effectiveness.
  • A study aimed to find selenium levels in gluten-free flours, including amaranth, buckwheat, rice, and corn, and their mixtures in pancake recipes.
  • Results showed that amaranth flour had the highest selenium content (515 μg/kg), followed by buckwheat and corn, while rice flour had the lowest (135 μg/kg), indicating that some gluten-free grains are good selenium sources.

Article Abstract

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. 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. . 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. . 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 μg/kg). Selenium content in native buckwheat flour and corn flour was 405 and 458 μg/kg, respectively. The lowest selenium content among the studied crops was found in rice flour (135 μg/kg). Selenium content in flour mixtures of the studied cultures ranged from 258 to 522 μg/kg. The highest values of selenium content were observed in mixtures of amaranth with corn flour (516-522 μg/kg). The lowest content of this trace element was found in mixtures containing rice flour (from 258 to 325 μg/kg). Selenium content in pancakes made from mixtures of amaranth flour and native buckwheat flour varied from 290 to 326 μg/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%. . Regular inclusion of amaranth-based foods in the diet of children with gluten intolerance can positively affect the elimination of selenium deficiency.

Download full-text PDF

Source
http://dx.doi.org/10.33029/0042-8833-2021-90-1-102-107DOI Listing

Publication Analysis

Top Keywords

selenium content
28
flour
20
mixture amaranth
20
amaranth flour
20
corn flour
20
rice flour
16
native buckwheat
16
amaranth
12
amaranth buckwheat
12
flour native
12

Similar Publications

Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes.

Food Chem X

January 2025

Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR China.

Selenium is an essential trace element for human health. To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. Herein, Se-enriched rice pancakes were produced by directly adding different sodium selenite concentrations into the fermentation process.

View Article and Find Full Text PDF

Metabolomics combined with physiology and transcriptomics reveal the regulation of key nitrogen metabolic pathways in alfalfa by foliar spraying with nano-selenium.

J Nanobiotechnology

January 2025

Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, People's Republic of China, Key Laboratory of Grassland Resources, Ministry of Education, People's Republic of China, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China.

Selenium promotes plant growth and improves nutritional quality, and the role of nano-selenium in alfalfa in regulating nutritional quality is unknown. In this study, using the N labeling method, it was found that nano-selenium could promote plant nitrogen metabolism and photosynthesis by increasing the light energy capture capacity and the activities of key enzymes of the nitrogen metabolism process, leading to an increase in alfalfa nitrogen accumulation and dry matter content. The transcriptome and metabolome revealed that nano-selenium mainly affected the pathways of 'biosynthesis of amino acids', 'starch and sucrose metabolism', 'pentose and glucuronate interconversions', 'pentose phosphate pathway', and 'flavonoid biosynthesis'.

View Article and Find Full Text PDF

The determination of iodine after the enrichment on solid sorbent ZrO in the combination with molecular absorption spectrometric (MAS) detection is presented. The detection limit and enrichment factor obtained were 0.009 μg mL and 9, respectively.

View Article and Find Full Text PDF

Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products - A Review.

Curr Nutr Rep

January 2025

Department of Food Research, Faculty of Chemical Sciences, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República C.P., Saltillo, Coahuila, 25280, Mexico.

Objective Of The Review: Edible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health.

Recent Findings: The use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity.

View Article and Find Full Text PDF

Extracts of medicinal seeds can be used to synthesize nanoparticles (NPs) in more environmentally friendly ways than physical or chemical ways. For the first time, aqueous extract from unexploited grape seeds was used in this study to create Se/ZnO NPS utilizing a green technique, and their antimicrobial activity, cytotoxicity, antioxidant activities, and plant bio stimulant properties of the economic Vicia faba L. plant were evaluated.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!