scholarly journals Evaluation of a gluten-free sourdough bakery product

2021 ◽  
Vol 17 (S1) ◽  
pp. 37-44
Author(s):  
Anikó Kovács ◽  
Raul Kolinka ◽  
Györgyné Kóczán ◽  
Zoltán Kókai
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Brown Rice ◽  
Gluten Free ◽  
Free Products ◽  
Rice Sample ◽  
Bakery Product ◽  
Sensory Analyses ◽  
Bakery Industry

AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the 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 Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 118
Author(s):  
Javier Espinoza-Herrera ◽  
Luz María Martínez ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Viscoelastic Properties ◽  
Food Industry ◽  
Protein Modification ◽  
Wheat Gluten ◽  
Research Area ◽  
Gluten Free ◽  
Relevant Research ◽  
Free Products ◽  
Comprehensive Review

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

scholarly journals Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

2021 ◽  
Vol 10 (16) ◽  
pp. e303101623992
Author(s):  
Juliana Dara Rabêlo Silva ◽  
Guilherme Caldeira Rosa ◽  
Nathália de Andrade Neves ◽  
Maria Gabriela Vernaza Leoro ◽  
Marcio Schmiele
Keyword(s):  
Dietary Fiber ◽  
Structural Characteristics ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Gluten Free ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bean Flour ◽  
Lower Volume ◽  
Instrumental Texture

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

scholarly journals Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods

2021 ◽  
Vol 854 (1) ◽  
pp. 012047
Author(s):  
E V Kryuchenko ◽  
I M Chernukha ◽  
Yu A Kuzlyakina ◽  
V S Zamula
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Food Products ◽  
Meat Industry ◽  
Gluten Free ◽  
Wheat Protein ◽  
Free Products ◽  
Gluten Intolerance ◽  
The Past

Abstract Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.

scholarly journals Quality of gluten-free cookies from germinated brown rice flour

Food Research ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 199-207 ◽  
Author(s):  
I.F. Bolarinwa ◽  
P.T. Lim ◽  
Kharidah Muhammad
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Gluten Free ◽  
Germinated Brown Rice ◽  
Brown Rice Flour

scholarly journals Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

2017 ◽  
Vol 2 (3) ◽  
pp. 24
Author(s):  
Nazeer El-Bialee ◽  
AbdelGawad Mohammed Saad ◽  
Mohamed Ibrahim El-Didamony ◽  
Gamal Zahran
Keyword(s):  
Mechanical Energy ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Free Products ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Single Screw Extruder ◽  
Specific Mechanical Energy ◽  
Mouth Feel

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

scholarly journals IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
O. Shapovalenko ◽  
O. Pavliuchenko ◽  
Y. Furmanova ◽  
L. Sharan ◽  
O. Kuzmin
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Brown Rice ◽  
Rice Flour ◽  
Quality Parameters ◽  
Gluten Free ◽  
Brown Colour ◽  
Sodium Magnesium ◽  
Brown Rice Flour ◽  
Rice Flours

The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in  the  technology of gluten-free chocolate muffins in order to expand the  range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat  flour  can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of  coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.

scholarly journals POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY

2018 ◽  
Vol 6 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Viktorija Stamatovska ◽  
Gjore Nakov ◽  
Zora Uzunoska ◽  
Tatjana Kalevska ◽  
Marija Menkinoska
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Starch Content ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Plant Materials ◽  
High Starch Content ◽  
High Starch ◽  
Potential Use

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

Availability and cost of gluten-free products in Moroccan supermarkets and e-commerce platforms

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Morad Guennouni ◽  
Noureddine El Khoudri ◽  
Aicha Bourrouhouate ◽  
Abderraouf Hilali
Keyword(s):  
Design Methodology ◽  
Cross Sectional Study ◽  
Gluten Free ◽  
Price Difference ◽  
Sectional Study ◽  
Cross Sectional ◽  
Free Products ◽  
Content Type ◽  
Diet Adherence

PurposeThe prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.Design/methodology/approachThis is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.FindingsThe study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.Originality/valueThis study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

Quality of Life in People with Coeliac Disease: Psychological and Socio- Economic Aspects

2019 ◽  
Vol 19 (2) ◽  
pp. 116-120 ◽  
Author(s):  
Maria Isabel Martínez-Martinez ◽  
Antoni Alegre-Martínez ◽  
Jessica García-Ibánez ◽  
Omar Cauli
Keyword(s):  
Quality Of Life ◽  
Coeliac Disease ◽  
Interpersonal Relationships ◽  
Psychological Effects ◽  
Gluten Free ◽  
Free Products ◽  
Economic Issues ◽  
Education And Care ◽  
Physical Changes

Background and Objective: Coeliac disease (CD) is a chronic autoimmune intestinal disorder characterized by intolerance to gluten, a protein contained in certain cereals. The main physiopathological basis of CD is the progressive destruction of intestinal villi caused by gluten ingestion by genetically-susceptible individuals. Patients who receive a diagnosis of CD must make significant changes to their daily habits and this can affect their quality of life. The objective of this review is to summarize the evidence regarding the economic, physical and social limitations which can affect the quality of life in patients with CD. Results: Different factors such as physical changes, psychological effects, interpersonal relationships, emotions and economic difficulties can affect the quality of life of these patients. Observations suggest that, in general, women with CD experience a greater deterioration in their quality of life than men. Lastly, complications in daily life are also associated with the reduced availability of gluten-free products which also usually cost more than standard products. </P><P> Conclusions: Continuous health education and care regarding socio-economic issues should be continuously developed and provided to people with CD.

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