Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes
Justyna Kiewlicz , Iga Rybicka
AbstractFlakes are an assortment of grain products mainly consumed for breakfast. Most of them are important source of nutrients including minerals. Twenty commercial flakes from different raw materials were included in this study, both gluten (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, millet, oat, rice, teff). The content of minerals (Ca, Fe, K, Mg, Mn, Na and Zn), dietary fiber (total, soluble and insoluble), tannins and phytates was determined. Moreover, the phytates:mineral molar ratios and the percentage of the realization of mineral requirements were calculated. For the first time the mineral bioavailability from the gluten and gluten-free flakes was evaluated and compared. It allowed indicating amaranth and teff products as flakes with the highest impact on the realization of daily requirements for minerals, especially for magnesium and iron. This aspect is particularly important for people on a gluten-free diet who often represent mineral deficiencies.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||Błonnik pokarmowy, Płatki, Bezglutenowy, Składniki mineralne, Kwas fitynowy, Taniny|
|Keywords in English||Dietary fiber, Flake, Gluten-free, Mineral, Phytate, Tannin|
|ASJC Classification||; ;|
|Score||= 200.0, 24-07-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 2.17; : 2018 = 5.399 (2) - 2018=5.488 (5)|
|Citation count*||5 (2020-07-31)|
|Uwagi||First online 03 September 2019|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.