The content of the main macronutrients in the products of gluten-free grain crops in the production of products for baby food

A strict lifelong diet is the primary treatment for gluten intolerance. The effectiveness of treatment depends on adherence to a gluten-free diet, which is often disrupted due to the limited range of recommended foods and dishes. Expanding the range of domestic specialized gluten-free products for children over three years of age with celiac disease is one of the conditions for ensuring the balance of their diet. The article presents data on the content of the main macronutrients, i.e. protein, fat, digestible and non-digestible carbohydrates and ash content in gluten-free crops and products of their processing, as well as the prospects for the creation of technology for the production of new products using gluten-free raw materials. Flour of different degree of grinding from rice, corn, buckwheat and amaranth grains, native buckwheat and amaranth grains, as well as Raman of heat treatment were studied: blasted and roasted grains ("Krupchatka") were Studied by infrared spectroscopy. The obtained data showed that the protein content in amaranth grain exceeds the content of this nutrient in buckwheat, as well as rice and corn flour. The total content of lipids in the exploded amaranth grain (14.5 % for dry matter) was 6.41 % for dry matter, and surpassed the rest of the studied products in this indicator. The results obtained in this study can be used in studies of gluten-free crops and products of their processing in the development of specialized gluten-free grain mixtures using amaranth for children's nutrition.