scholarly journals Gluten-free products from chickpea flour

2021 ◽  
Vol 845 (1) ◽  
pp. 012077
Author(s):  
A G Necheporuk ◽  
E N Tretyakova ◽  
S I Danilin ◽  
K I Toporkova ◽  
A G Pershikova
Keyword(s):  
Energy Content ◽  
Potato Starch ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Free Products ◽  
Complete Replacement ◽  
Lemon Peel ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Total Energy Content

Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only the organoleptic characteristics of products, but also reduces its total energy content, while expanding the range of products included in a gluten-free diet.

scholarly journals Gluten hypersensitivities and their impact on the production of gluten-free beer

2020 ◽  
Vol 246 (11) ◽  
pp. 2147-2160
Author(s):  
Małgorzata Gumienna ◽  
Barbara Górna
Keyword(s):  
Celiac Disease ◽  
Technological Process ◽  
Gluten Free Diet ◽  
Raw Material ◽  
Gluten Free ◽  
Free Products ◽  
Codex Alimentarius ◽  
Codex Alimentarius Commission ◽  
Sorghum Malt ◽  
Beer Production

Abstract This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

scholarly journals Gluten-Free Diet: Always as Easy, Useful, and Healthy as People Think?

2018 ◽  
Vol 08 (01) ◽  
pp. e75-e81 ◽  
Author(s):  
Cinthia Flores Quan ◽  
Susana Redecillas Ferreiro ◽  
Oscar Segarra Cantón
Keyword(s):  
Celiac Disease ◽  
Agronomic Traits ◽  
Healthy Lifestyle ◽  
Gluten Free Diet ◽  
Dietary Therapy ◽  
Gluten Free ◽  
Nutrient Deficiencies ◽  
Nutritional Content ◽  
Free Products ◽  
Nutritional Needs

AbstractA diet free of wheat and other gluten-containing foods is followed by individuals with celiac disease and by unaffected persons. Although the evidence and pathophysiology of gluten-induced symptoms are well established in celiac disease, they are still limited in non-celiac patients. At present, a gluten-free diet is often seen as a healthy lifestyle change instead of an adequate dietary therapy required for a specific condition. Consequently, the market for gluten-free products is steadily growing and improving; in fact, pseudocereals and genetically modified foods and crops are gaining importance in attempts to cover the dietary and nutritional needs of a population that demands it. There is currently interest not only in modifying crops to improve their agronomic traits and product flavor and appearance, but also to improve the nutritional content of crops and/or to silence certain genes with greater risk of allergenicity. However, the gluten-free diet trend is not hazard free, and many people can end up struggling with dietary disorders after making this decision. Therefore, we should be familiar with and take into account the potential shortage of certain nutrients in some of the gluten-free alternative products, which are now being fortified to prevent nutrient deficiencies and their consequences.

scholarly journals New Software for Gluten-Free Diet Evaluation and Nutritional Education

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2505 ◽  
Author(s):  
Arrate Lasa ◽  
Idoia Larretxi ◽  
Edurne Simón ◽  
Itziar Churruca ◽  
Virginia Navarro ◽  
...  
Keyword(s):  
Life Quality ◽  
Nutritional Composition ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Nutritional Education ◽  
Macronutrient Composition ◽  
Free Products ◽  
Diet Adherence ◽  
Energy And Nutrient Intake

Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

scholarly journals Social Aspects of Adherence to Gluten-Free Diet for Children and Adolescents with Celiac Disease

2021 ◽  
Vol 65 (6) ◽  
pp. 57-64
Author(s):  
I. N. Zakharova ◽  
L. Ja. Klimov ◽  
L. D. Kochneva ◽  
M. G. Gevandova ◽  
V. A. Kuryaninova ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Children And Adolescents ◽  
Social Problems ◽  
Dietary Habits ◽  
Social Issues ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Free Products ◽  
Strict Adherence ◽  
Factors Affecting

The purpose of the study: analysis of medical and social problems and factors affecting the availability and compliance of a gluten-free diet, based on a survey of parents of children with celiac disease living in southern Russia. Purpose of the Study: Analysis of the medical and social problems and factors affecting the availability and adherence to the gluten-free diet based on the results of the questioning survey of the parents of children with celiac disease that are residents of the south of Russia. Children Characteristics and Study Methods. The study include 200 families that bring up the children with the celiac disease at the ages from 10 months to 18 years. The patients included 116 (58%) girls and 84 (42%) boys. The medical and social issues were studied using the developed questionnaire consisting of the open questions and intended as self-administered by the patient parents. Results. 87% of the families noted the significant difficulties in adhering to the diet, 75% were forced to refuse to travel with children, 56% of the surveyed were unable to visit the public spaces, restaurants, and 90% indicated the impossibility and difficulties in purchase of the gluten-free products. The strict adherence to the diet at school age is much worse. The main reasons for the deliberate non- adherence to the gluten-free diet are the high cost of food, lack of funds to purchase it. The patient families spend RUB 8,000– 9,000 per month in average to purchase the gluten-free products. There is a great demand of patients for the imported products with the relevant quality marks. The psychological symptoms were noted in the patients with celiac disease in response to the introduction of the gluten-free diet, manifested by the depression, aggression, irritability, high level of the anxiety. Conclusion. The main difficulties faced by the families that bring up the children and adolescents with the celiac disease include the social and psychological maladjustment of the patients, reduced finances, search and purchase of the high-quality gluten-free products and the necessity to adapt the child and family members to the dietary habits.

scholarly journals Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

2017 ◽  
Vol 65 (3) ◽  
pp. 1045-1053
Author(s):  
Daniela Šálková ◽  
Petr Kučera ◽  
Lukáš Moravec
Keyword(s):  
Consumer Behaviour ◽  
Consumer Preferences ◽  
Free Food ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Rate Reduction ◽  
Free Products ◽  
Large Group ◽  
Food Monitoring ◽  
Reduced Rate

The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed). Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

scholarly journals Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3467
Author(s):  
Alice Monzani ◽  
Elena Lionetti ◽  
Enrico Felici ◽  
Lucia Fransos ◽  
Danila Azzolina ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Confidence Interval ◽  
Disease Control ◽  
Odds Ratio ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Free Products ◽  
Web Based ◽  
Perceived Impact ◽  
Sources Of Contamination

We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46–2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2–3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28–1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21–3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14–3.13), and other family members with CD (OR 2.24, 95% CI 1.3–3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.

scholarly journals A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1410 ◽  
Author(s):  
Dalia El Khoury ◽  
Skye Balfour-Ducharme ◽  
Iris J. Joye
Keyword(s):  
Food Industry ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Limited Evidence ◽  
Free Products ◽  
Sensory Effects ◽  
Product Manufacturing ◽  
Processing Techniques ◽  
Health Experts

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

scholarly journals STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS

2019 ◽  
Vol 6 ◽  
pp. 37-43
Author(s):  
Valerii Mykhaylov ◽  
Olga Samokhvalova ◽  
Zinoviya Kucheruk ◽  
Kateryna Kasabova ◽  
Olga Simakova ◽  
...  
Keyword(s):  
Specific Volume ◽  
Corn Starch ◽  
Quality Parameters ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Free Products ◽  
Baked Goods ◽  
Organoleptic Characteristics ◽  
Required Quality ◽  
Organoleptic Parameters

The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial polysaccharides are considered and the possibility of their use for gluten-free products is investigated. The influence of microbial polysaccharides (MPS) of xanthan, enposan and gellan on the organoleptic parameters of protein-free bread, based on corn starch and gluten-free muffins, based on wheat germ meal was investigated. Their specific volume is determined. The structural-mechanical properties of bread crumbs and muffins on an automated penetrometer in terms of compressibility are determined. It is shown, that the use of MPS in certain quantities leads to the formation of susceptible organoleptic characteristics, increases the specific volume of products and ensure the elastic structure of the baked goods. All the investigated MPS have the same character of influence on certain indicators, but the greatest effect is revealed by xanthan, the least – by gellan

The use of wheat hydrolyzate in the technology of extruded gluten-free cereal snacks

2021 ◽  
pp. 82-86
Author(s):  
Антон Юрьевич Шариков ◽  
Мария Валентиновна Амелякина ◽  
Елена Николаевна Соколова ◽  
Виктор Витальевич Иванов ◽  
Елена Михайловна Серба ◽  
...  
Keyword(s):  
Raw Materials ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Enzyme Linked Immunosorbent Assay ◽  
Customs Union ◽  
Gluten Free ◽  
Free Products ◽  
Amylolytic Enzymes ◽  
Whole Wheat ◽  
Organoleptic Characteristics

Разработана технология экструдированных безглютеновых снеков с использованием в качестве частичной замены безглютенового сырья - рисовой муки ферментализатом пшеницы, глютен которой предварительно прогидролизован комплексом протеолитических и амилолитических ферментных препаратов. Иммуноферментным методом анализа подтверждено соответствие содержания глютена в сырье и гидролизате требованиям Технического регламента Таможенного союза 027/12, предъявляемым к безглютеновой продукции. Полученный гидролизат насосом-дозатором подавался в камеру экструдера в количестве до 35 % к массе перерабатываемой сухой смеси на основе рисовой муки. Было изучено влияние дозировки ферментолизата пшеницы на режимные параметры экструзии, изменение структурно-механических, цветовых и органолептических характеристик полученных образцов снеков. Установлено, что с увеличением содержания гидролизата в перерабатываемой смеси возрастает влажность экструдата, отобранного после режущего устройства, в процессе экструдирования снижаются значения момента сдвига, давления, температуры экструзии, а также удельного расхода. Изменение количества вносимого ферментолизата пшеницы значимо изменяло структурно-механические показатели экструдатов. В снеках без гидролизата значение твердости составляло 6,7 Н, а с добавлением ферментолизата отмечалось увеличение до 14,6 Н. Обратная тенденция установлена для показателей коэффициента взрыва и количества микроразломов, значения которых с ростом дозировки гидролизата снижались с 8,6 до 4,1 и с 14,3 до 6,0 соответственно. Отмечено увеличение значений хроматических составляющих цвета снеков при добавлении ферментолизата в экструдируемую смесь, при этом варьирование его дозировкой не оказывало значимого влияния на изменение цветовых характеристик. По результатам дегустации более высокие оценки получили образцы снеков с добавлением 15-20 % гидролизата пшеницы. Whole wheat flour has been hydrolyzed by a complex of proteolytic and amylolytic enzymes in order to eliminate gluten and allergenic peptides. The resulting hydrolysate was tested in gluten-free snack extrusion technology as a substitute for rice flour. The enzyme-linked immunosorbent assay confirmed the compliance of the gluten content in raw materials and hydrolysate with the requirements of the Technical Regulations of the Customs Union 027/12 for gluten-free products. The resulting hydrolysate was fed by a metering pump into the extruder chamber in an amount up to 35 % by weight of the processed dry mixture based on rice flour. The effect of the dosage of wheat hydrolysate on the operating parameters of extrusion, the changes in the structural, color and organoleptic characteristics of the snacks was studied. It has been established that the moisture content of the extrudate taken out after the cutting device increases with an increase in the content of hydrolysate in the processed mixture. At the same time, the values of torque, pressure, extrusion temperature, as well as specific mechanical energy decreased. The content of hydrolysate in the mixture significantly influenced the structural properties of snacks. The hardness value of the snacks without hydrolysate was 6.7 N. It increased to 14.6 N with the addition of hydrolysate up to 35 %. The opposite trend was established for sectional expansion index and the number of fractures, the values of which decreased from 8.6 to 4.1 and from 14.3 to 6.0, respectively. Adding wheat hydrolysate was significant in changing the color characteristics of the extrudates, while the dosage value did not have a significant effect on the color of snacks. According to the results of sensory analysis, samples of the extruded snacks with the addition of 15-20 % wheat hydrolysate received higher scores.

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