Concerns about the nutritional and sensory qualities of gluten-free (GF) products has generated interest in the evaluation of novel gluten-free ingredients. Folate content is of particular interest due to limited sources of enriched folic acid in a GF diet as well as lack of nutrient composition data in novel flours. The aim of this study was to determine the total folate content and chemical composition of GF flours commercially available in Canada. A tri-enzyme method was used to extract folate from the flour samples, and a microbiological assay was used to measure the total folate contents. The chemical compositions of the GF flours were determined according to standard Association of Official Agricultural Chemists (AOAC) International methods. Compared to all-purpose flour, 265 ± 6.9 μg/100 (dry-weight basis), chickpea flour registered the highest folate content 451 ± 10.8 μg/100 (dry-weight basis) followed by quinoa flour, 174 ± 12.4 μg/ 100 g folate (dry-weight basis). Fonio, had a total starch content of ~77% but was not a source of folate. Flaxseed, chickpea, chia and coconut flours had the highest reported protein contents (mean value: 21.3 ± 1.3%) whereas flaxseed (~42%), and chia (~35%), had the highest lipid content. These findings may inform the selection of gluten-replacement flours with acceptable nutritional properties.

中文翻译：

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市售无麸质面粉替代品的叶酸含量和化学成分

对无麸质 (GF) 产品的营养和感官品质的担忧引起了对新型无麸质成分的评估的兴趣。由于 GF 饮食中富含叶酸的来源有限，以及缺乏新型面粉中的营养成分数据，因此叶酸含量特别令人感兴趣。本研究的目的是确定加拿大市售的 GF 面粉的总叶酸含量和化学成分。使用三酶法从面粉样品中提取叶酸，并使用微生物测定法测量总叶酸含量。根据官方农业化学家协会 (AOAC) 国际标准方法确定 GF 面粉的化学成分。与通用面粉相比，265 ± 6.9 μg/100（干重基），鹰嘴豆粉的叶酸含量最高，为 451 ± 10.8 μg/100（干重），其次是藜麦粉，174 ± 12.4 μg/100 g（干重）叶酸。Fonio 的总淀粉含量约为 77%，但不是叶酸的来源。亚麻籽、鹰嘴豆、奇亚籽和椰子粉的蛋白质含量最高（平均值：21.3 ± 1.3%），而亚麻籽（~42%）和奇亚籽（~35%）的脂质含量最高。这些发现可能会为选择具有可接受营养特性的面筋替代面粉提供信息。3%) 而亚麻籽 (~42%) 和奇亚籽 (~35%) 的脂质含量最高。这些发现可能会为选择具有可接受营养特性的面筋替代面粉提供信息。3%) 而亚麻籽 (~42%) 和奇亚籽 (~35%) 的脂质含量最高。这些发现可能会为选择具有可接受营养特性的面筋替代面粉提供信息。