THE STUDY OF THE CONTENT OF THE MACRONUTRIENTS IN THE PRODUCTS OF AMARANTH PROCESSING

In the structure of childhood diseases, diseases of the digestive system occupy a significant place, both in the prevalence and severity of clinical manifestations. Diet therapy is the only way to treat patients with food gluten intolerance, and one of the effective approaches is to follow a diet based on the use of gluten-free cereals. Against the background of a gluten-free diet in children, there is a shortage of many important components of food. Lack of nutrient intake, as well as impaired absorption, directly affects the degree of physical development of the child. The solution to this problem is to expand the range of specialized gluten-free grain mixtures using amaranth. Amaranth protein showed a complete absence of toxicity inpatients with celiac disease. A review of Russian and foreign articles showed fairly wide ranges of the content of the main nutrients in amaranth grain. As a result of the research work, data were obtained on the content of protein, lipids, digestible and non-digestible carbohydrates and ash content in amaranth grain, as well as its processed products - blasted grain and "Krupchatka" flour. The protein content in the considered products rangedfrom 5, 8 to 14.5% s. in.-in., lipids - from 3.2 to 5.5% s. in-in, carbohydrates 60.7- 79.2% of the north-east. The results obtained in this study can be used in the development of specialized gluten-free grain mixtures with amaranth. Expanding the range of specialized gluten-free products using amaranth for children with celiac disease will optimize approaches to catering for patients with gluten intolerance, increase treatment compliance, improve the quality of life of the child and his family.

amaranth, gluten-free products, children over three years old, grain mixtures, celiac disease, cereal-based baby foods, balanced diet

1. Всероссийский консенсус по диагностике и лечению целиакии у детей и взрослых Russian consensus on the diagnosis and treatment of celiac disease in children and adults Принят на 42-й Научной сессии ЦНИИГ (2-3 марта 2016 г.);

2. Бельмер С. В. Эпидемиология целиакии: факты и выводы // Лечащий врач. 2013. № 1. С. 16-19.

3. Myleus A, Ivarsson A, Webb С, et al. Celiac disease revealed in 3% of Swedish 12-year-olds born during an epidemic. J Pediatr Gastroenterol Nutr 2009;49:170-6

4. The Spectrum of Differences between Childhood and Adulthood Celiac Disease Rachele Ciccocioppo, Peter Kruzliak, Giuseppina C. Cangemi, Miroslav Pohanka, Elena Betti, Eugenia Lauret, Luis Rodrigo Nutrients. 2015 Oct; 7(10): 8733-8751. Published online 2015 Oct 22. doi: 10.3390/nu7105426

5. Bergamo P., Maurano F., Mazzarella G, Iaquinto G., Vocca I., Rivelli A. R., et al. Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease. Mol Nutr Food Res. (2011) 55:1266-70. 10.1002/mnfr.201100132;

6. Бавыкина И. А., Звягин А. А., Мирошниченко Л. А., Гусев К. Ю., Жаркова И. М. Эффективность продуктов из амаранта в безглютеновом питании детей с непереносимостью глютена// Вопр. питания. 2017. № 2. С. 91-99. doi: 10.24411/00428833-2017-00038;

7. Высочина Г. И. Амарант (amaranthus 1.): химический состав и перспективы использования(обзор) / Химия растительного сырья. 2013. № 2. С. 5-14;

8. Mota С., Santos М., Mauro R., Samman N., Matos A.S., Torres D., Castanheira I. Protein content and amino acids profile of pseudocereals. Food Chem. 2016;193:55-61. doi: 10.1016/j.foodchem.2014.11.043;

9. Ranhotra G.S., Gelroth J.A., Glaser B.K., Lorenz K.J., Johnson D.L. Composition and protein nutritional quality of qui-noa. Cereal. Chem. 1993;70:303-305;

10. Navruz-Varli S., Sanlier N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) J. Cereal Sci. 2016;69:371-376. doi: 10.1016/j.jcs.2016.05.004;

11. Ohlund K., Olsson C, Hernell O., Ohlund I. Dietary shortcomings in children on a gluten-free diet. J. Hum. Nutr. Diet. 2010;23:294-300. doi: 10.1111/j.l365-277X.2010.01060.x.;

12. Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients Loreto Alonso-Miravalles, James A. O'Mahony Foods. 2018 May; 7(5): 73. Published online 2018 May 7. doi: 10.3390/foods7050073;

13. Repo-Carrasco R., Pena J., Kallio H., Salminen S. Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus) J. Cereal Sci. 2009;49:219-224. doi: 10.1016/j.jcs.2008.10.003;

14. Urubkov S.A., Khovanskaya S.S., Dremina N.V., Smirnov S.O. Grain-based products for baby food Вопросы детской диетологии. 2018. Т. 16. № 4. С. 67-72. DOI: 10.20953/1727-5784-2018-4-67-72

15. Урубков С. А., Хованская С. С, Пырьева Е. А., Георгиева О. В. Разработка рецептур продуктов для детского питания на зерновой основе с применением плодовоовощных и ягодных компонентов // Инновационные технологии производства и хранения материальных ценностей для государственных нужд. 2018. № 10 (10). С. 276-284.