Amino acid composition of expanded grains of gluten-free crops
Authors:   Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, Izmaylovo, Moscow Region, Russian Federation, Urubkov S.A. , Smirnov S.O. ,   Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, Izmaylovo, Moscow Region, Russian Federation, Budova A.V. ,   Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, Izmaylovo, Moscow Region, Russian Federation, Sokolova E.N. ,   All-Russian Scientific Research Institute of Food Biotechnology, Branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow, Russian Federation, Yuraskina T.V. ,   All-Russian Scientific Research Institute of Food Biotechnology, Branch of the Federal Research Centre of Nutrition, Biotechnology and Food Safety, Moscow, Russian Federation
Published: February 2025

Objective. To study the amino acid composition of expanded grains of rice, millet, buckwheat, amaranth and quinoa to use them in the development of gluten-free cereal bars for children over 3 years old.
Materials and methods. The object of the study was expanded grains of rice, millet, buckwheat, amaranth and quinoa. The composition and amount of amino acids were determined using the amino acid analyzer based on high-performance liquid chromatography with multi-wavelength detection. Indicators of balanced amino acid composition were calculated according to standard methods.
Results. Quantitative characteristics of the amino acid composition of expanded gluten-free grains was obtained. Essential amino acids for all samples considered were found to be valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, and phenylalanine. The amount of essential amino acids in gluten-free expanded grains was compared with a standard amino acid scale using the aminogram. The evaluation of the balanced amino acid composition of gluten-free expanded grains according to a set of indicators allowed us to conclude that expanded buckwheat grain has the most valuable amino acid composition compared to other samples considered, amaranth and quinoa occupy the middle position, and millet and rice have the least balanced composition. The calculation results indicate a significant increase in the biological value of products when expanded buckwheat is used in formulations as a component with a higher biological value of protein.
Conclusion. The obtained data on amino acid composition, as well as calculations of the balance of amino acid composition and the degree of compliance with the reference daily intake of essential amino acids for children allow to position the considered gluten-free expanded grains as a biologically valuable raw material in the development of specialized food products for children over 3 years old with gluten intolerance.
Key words: gluten-free products, children over 3 years old, cereal bars, gluten intolerance, expanded grains