Urubkov S A, Khovanskaya S S, Smirnov S S
Scientific Research Institute of Food-concentrate Industry and Special Food Technology - Branch Federal Research Centre of Nutrition and Biotechnology and Food Safety, 142718, Moscow Region, Leninsky District, village Izmailovo, Russian Federation.
Vopr Pitan. 2021;90(1):102-107. doi: 10.33029/0042-8833-2021-90-1-102-107. Epub 2021 Jan 20.
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.
特殊饮食用于消化系统疾病的治疗和预防，同时考虑到个体对食物的不耐受情况以及可能的过敏反应。由于推荐食物和菜肴种类有限，饮食的单调性对麸质不耐受的治疗效果以及身体必需和可替代营养素的供应都有负面影响。本研究的目的是测定无麸质作物（大米、玉米、荞麦和苋菜籽）面粉、它们的混合物以及由苋菜籽和荞麦粉混合物制成的菜肴（煎饼）中的硒含量。本研究使用了以下原材料：苋菜籽面粉、未煮过的荞麦粒、全麦米粉和玉米粉。通过在实验室搅拌机中混合各成分，得到了干燥的无麸质组合物：苋菜籽面粉与本地荞麦面粉的混合物；苋菜籽与米粉的混合物以及苋菜籽与玉米粉按1:2和1:1比例混合的混合物；还有苋菜籽、荞麦和玉米粉等量混合的混合物。在实验室制作煎饼时，使用了苋菜籽面粉与本地荞麦面粉的混合物。样品经湿法消解后，采用电热原子化原子吸收光谱法测定硒含量。研究结果表明，苋菜籽、荞麦和玉米是硒的丰富来源。最有价值的硒来源是苋菜籽面粉（515微克/千克）。本地荞麦面粉和玉米粉中的硒含量分别为405微克/千克和458微克/千克。在所研究的作物中，米粉中的硒含量最低（135微克/千克）。所研究作物的面粉混合物中的硒含量在258至522微克/千克之间。苋菜籽与玉米粉混合物中的硒含量最高（516 - 522微克/千克）。在含米粉的混合物中该微量元素含量最低（258至325微克/千克）。由苋菜籽面粉和本地荞麦面粉混合物制成的煎饼中的硒含量在290至326微克/千克之间。计算表明，学龄儿童食用一份煎饼（50克）可满足其每日硒需求量的7.3 - 8.1%。经常在麸质不耐受儿童的饮食中加入以苋菜籽为基础的食物，可能对消除硒缺乏有积极影响。
