Nutritional and dietary value of gluten-free rolls enriched in amaranth flour
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Department of Carbohydrate Technology, Agricultural University, Cracow, Poland
Department of Agricultural Chemistry, Agricultural University, Cracow, Poland
Halina Gambuś   

Department of Carbohydrate Technology, Agricultural University, Cracow, Balicka 122, 30-149 Cracow, Poland.
J Pre Clin Clin Res. 2010;4(2):126–130
The subject of the study was to evaluate the influence of the enrichment of gluten-free rolls with amaranth flour on the uptake of selected nutritional and dietary compounds by laboratory rats, as compared to control rolls (not enriched). Chemical composition of rolls obtained by laboratory baking was assessed by AOAC methods, amino acid composition was measured with amino acid analyzer (AAA-400, INGOS). After the agreement of Bioethical Committee nutritional experiments were performed on Wistar laboratory rats. Animals were fed for 28 days with standard and enriched rolls (2 groups), after then plasma levels of Cu, P, Mg and Fe were measured, and lipid profile was evaluated. Selected micro and macro elements were also checked in liver and bones. It was found, that the addition of amaranth flour caused a significant increase in all nutritional components of the rolls, as compared to control. No influence of amaranth enrichment was detected in plasma lipid profile of the rats. Significant increase in minerals deposited in plasma (Ca and Mg), liver (K, P, Mg, Zn, Cu and Mn) and bones (P, Mg and Cu) of animals was observed.
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