Evaluation of some gluten-free grains based nutritional profile

The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case study regarding millet, flax and buckwheat flours was carried out in the Food Analysis Laboratory within ULST. All three are gluten-free flours that can be used as an alternative to wheat flour for people which choose to eat gluten free products or have celiac disease or gluten intolerance. To carry out the study were performed minerals content analysis using XRF Hitachi XMET8000 Analyzer and total antioxidant capacity using CUPRAC method. The obtained results were compared with those presented in different scientific articles and databases (USDA, FoodB). The statistical evaluation of data was done using PAST and MVSP. The data corresponding to the mineral content proves that millet flour has a mineral composition relatively similar to flax flour, but less similar to buckwheat flour. The Principal Component Analysis shows that flax and buckwheat flours cannot replace millet flour. The mineral analysis of different gluten free flours can help create food products with variable mineral content based on the need of different consumers.