Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

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Histomorphological and immunochemical characterization of equine granulosa cell tumors compared to normal ovaries of the mare

Pferdeheilkunde Equine Medicine ◽

10.21836/pem20030628 ◽

2003 ◽

Vol 19 (6) ◽

pp. 705-706

Author(s):

C Ellenberger ◽

C P Bartmann ◽

H O Hoppen ◽

J Kratzsch ◽

H Aupperle ◽

...

Keyword(s):

Granulosa Cell ◽

Immunochemical Characterization ◽

Granulosa Cell Tumors

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Characterization of gluten-free bulk dough for laminated products

Journal of Food Measurement & Characterization ◽

10.1007/s11694-021-00889-8 ◽

2021 ◽

Author(s):

Ana E. de la Horra ◽

Manuel I. Velasco ◽

Gabriela N. Barrera ◽

M. Eugenia Steffolani ◽

Rodolfo H. Acosta ◽

...

Keyword(s):

Gluten Free

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Immunochemical characterization of six monoclonal antibodies to human apolipoprotein A-I: epitope mapping and expression.

The Journal of Lipid Research ◽

10.1016/s0022-2275(20)43160-8 ◽

1990 ◽

Vol 31 (3) ◽

pp. 375-384

Author(s):

S Marcovina ◽

S Fantappie ◽

A Zoppo ◽

G Franceschini ◽

AL Catapano

Keyword(s):

Monoclonal Antibodies ◽

Epitope Mapping ◽

Immunochemical Characterization ◽

Human Apolipoprotein ◽

Apolipoprotein A

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽

10.3390/foods10010139 ◽

2021 ◽

Vol 10 (1) ◽

pp. 139

Author(s):

Natalia Aparicio-García ◽

Cristina Martínez-Villaluenga ◽

Juana Frias ◽

Elena Peñas

Keyword(s):

Starter Culture ◽

Microbial Quality ◽

Pathogenic Microorganisms ◽

Gluten Free ◽

Good Source ◽

Fermented Beverage ◽

Oat Flour ◽

Hedonic Scale ◽

Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Journal of Sensory Studies ◽

10.1111/joss.12664 ◽

2021 ◽

Author(s):

Natália Manzatti Machado Alencar ◽

Vitoria Alves Araújo ◽

Letícia Faggian ◽

Marielle Batista Silveira Araújo ◽

Vanessa Dias Capriles

Keyword(s):

Gluten Free ◽

Free Products

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Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽

10.3390/antiox10050807 ◽

2021 ◽

Vol 10 (5) ◽

pp. 807

Author(s):

Dorota Gumul ◽

Rafał Ziobro ◽

Jarosław Korus ◽

Marek Kruczek

Keyword(s):

Raw Materials ◽

Apple Pomace ◽

Total Phenolic ◽

Gluten Free ◽

Bioactive Substances ◽

Free Products ◽

Total Polyphenol ◽

Polyphenol Compounds ◽

High Oxidative Stress ◽

Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

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Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽

10.3390/foods10061213 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1213

Author(s):

Elena Martínez ◽

Rita García-Martínez ◽

Manuel Álvarez-Ortí ◽

Adrián Rabadán ◽

Arturo Pardo-Giménez ◽

...

Keyword(s):

Nutritional Value ◽

Nutritional Composition ◽

Elastic Behavior ◽

Gluten Free ◽

Free Products ◽

Consumer Evaluations ◽

Health Promoting ◽

Seed Flours ◽

Good Vehicle ◽

Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

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