COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE FOOD PRODUCTS

2016 ◽  
Vol 94 (4) ◽  
pp. 877-889
Author(s):  
AMANI A. METWALLI, ◽  
TAMER F. METWALLY
Keyword(s):  
Comparative Study ◽  
Food Products ◽  
Free Food ◽  
Gluten Free

scholarly journals Raw materials for the production of gluten-free products investigation

2021 ◽  
Vol 83 (2) ◽  
pp. 143-147
Author(s):  
A. S. Shatalova ◽  
I. S. Shatalov ◽  
Y. S. Lebedin ◽  
D. A. Baranenko
Keyword(s):  
Raw Materials ◽  
Custom Union ◽  
Food Products ◽  
Free Food ◽  
Storage Conditions ◽  
Gluten Free ◽  
Technical Regulation ◽  
Free Products ◽  
Gluten Content ◽  
Haccp System

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

scholarly journals Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽  
2015 ◽  
Vol 3 ◽  
pp. e1337 ◽  
Author(s):  
Benjamin Missbach ◽  
Lukas Schwingshackl ◽  
Alina Billmann ◽  
Aleksandra Mystek ◽  
Melanie Hickelsberger ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Health Benefits ◽  
Food Products ◽  
Free Food ◽  
Food Composition ◽  
Nutrient Composition ◽  
Bakery Products ◽  
Gluten Free ◽  
Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

scholarly journals Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 1184
Author(s):  
Przemysław Łukasz Kowalczewski ◽  
Małgorzata Gumienna ◽  
Iga Rybicka ◽  
Barbara Górna ◽  
Paulina Sarbak ◽  
...  
Keyword(s):  
Biological Activity ◽  
Nutritional Value ◽  
Food Products ◽  
In Vitro Digestion ◽  
Free Food ◽  
Inhibitory Effect ◽  
Polyphenolic Compounds ◽  
Acheta Domesticus ◽  
Gluten Free

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

scholarly journals Cost and Availability of Gluten‐Free Food Products in Northwestern México

2015 ◽  
Vol 29 (S1) ◽  
Author(s):  
Mayra Arias‐Gastélum ◽  
Francisco Cabrera‐Chávez ◽  
Marianela Delgado‐Uriarte ◽  
Marcela Vergara‐Jiménez ◽  
Javier Magaña‐Gómez ◽  
...  
Keyword(s):  
Food Products ◽  
Free Food ◽  
Gluten Free ◽  
Northwestern Mexico

Gluten content in labeled and unlabeled gluten-free food products used by patients with celiac disease

2021 ◽  
Author(s):  
Wajiha Mehtab ◽  
Vikas Sachdev ◽  
Alka Singh ◽  
Samagra Agarwal ◽  
Namrata Singh ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Food Products ◽  
Free Food ◽  
Gluten Free ◽  
Gluten Content

scholarly journals PROSPECTS FOR IMPROVING THE RECIPE COMPOSITION OF GRAIN BARS AND MARKET ANALYSIS

2021 ◽  
pp. 127-135
Author(s):  
Kristina Chornei ◽  
Dmytro Tymchak ◽  
Svitlana Mykolenko
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Free Food ◽  
Component Composition ◽  
Gluten Free ◽  
Plant Resources ◽  
Grain Processing ◽  
Corn Flakes ◽  
Processed Products ◽  
Main Component

The market for gluten-free cereal bars as food concentrates and promising food products was studied from the focus of their dietary properties and a functional purpose. The range of grain bars made up 12% of the total food concentrates market in Ukraine and only about 1% of which was devoted to gluten-free grain bars. The main component of both domestic and foreign grain bars included the various products of grain processing. The range of grain bars of domestic and foreign production was analyzed in terms of their component composition and positioning on the market, and then classified into four groups: bars enriched with vitamins; bars with added flavorings and preservatives; bars with sugar substitutes popular among domestic producers; bars with the addition of palm oil, typical for export products. The grain bars of Ukrainian producers were characterized by addition of flax, chia, amaranth, pumpkin, hemp processed products into the composition of gluten bars, but in small quantities. The addition of dried fruits and berries, such as cherries, cranberries, apricots, and grapes, was also popular among domestic manufacturers. Overwhelming majority of the domestic producers used a mixture of four types of cereal flakes as the grain base, namely: oat, wheat, barley and, corn flakes. Taking into account a need in alternative plant resources for the wholesome bars, sorghum, amaranth, flax grain processed products are excellent for the development of gluten-free products. Effect of these non-traditional raw materials (pop sorghum, pop amaranth, flax meal, walnut cake, etc.) on the quality of the grain bars was studied. The use of these ingredients contributed to the enrichment of the grain bars with essential macro-and microelements, lysine, polyphenols, lignin, and vitamins. The developed gluten-free grain bars showed the high consumer qualities; therefore, they are capable to meet the growing demand for gluten-free food products among consumers, providing to widen the range of the grain bars on the Ukrainian market.

scholarly journals Coconut meal: Nutraceutical importance and food industry application

2019 ◽  
pp. 419-427 ◽  
Author(s):  
Karandeep Kaur ◽  
Navnidhi Chhikara ◽  
Poorva Sharma ◽  
M.K. Garg ◽  
Anil Panghal
Keyword(s):  
Food Products ◽  
Free Food ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Environment Friendly ◽  
Tropical Regions ◽  
Anticancer Effects ◽  
The People ◽  
Extruded Products ◽  
Coconut Meal

In tropical regions coconut is the tree of great significance: it provides millions of people with food, employment, and business opportunities. The fruit is referred to as ‘miracle fruit’ due to its inherent rich profile of macro- and micro-nutrients for human nutrition and health. Different products, such as coconut water, milk, raw kernels, oil and desiccated coconut are commercially processed. Coconut flour is a byproduct of coconut milk and oil industry which is made from coconut meal leftover after processing. Being a rich source of dietary fibre and protein, it has found numerous applications in different functional foods. Coconut flour can be successfully incorporated into various food products, such as bakery, extruded products, snacks, and sweets. It has antidiabetic and anticancer effects, prevents cardiovascular diseases, and improves immune function. Coconut flour is also gluten-free and its nutritional composition is quite comparable to that of wheat flour. Gluten-free food products enriched with coconut flour are a healthy and viable option for the people with celiac disease. In this paper, we summarised the present use of coconut flour. There is an apparent need to convert the food processing byproducts into functional ingredients in order to implement their environment-friendly and efficient utilisation.

scholarly journals Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area

2019 ◽  
Vol 8 (5) ◽  
pp. 59 ◽  
Author(s):  
Christopher J. Collumb ◽  
Adam A. Delelegn ◽  
Giavanna M. Fernandez ◽  
Amanda C. Hudson ◽  
Kendra W. Kimberley ◽  
...  
Keyword(s):  
Trace Elements ◽  
Las Vegas ◽  
Food Products ◽  
Free Food ◽  
The United States ◽  
Gluten Free ◽  
Gluten Intolerance ◽  
The World ◽  
Significant Health ◽  
The U.S

The popularity of gluten-free foods has been increasing across the United States and abroad. A significant reason for this trend involves marketing efforts targeted towards individuals seeking to avoid the consequences of celiac disease or a perceived gluten intolerance. Many gluten-free food products originate in regions of the world where irrigation with metal-contaminated waters is common. Calcium, Fe, Mg, Ti and Zn were detected at various levels across all foods products. Cadmium was detected in 96.8% of U.S. and 54.5% of Asian gluten-free foods with gluten containing foods above reported averages (216 &micro;g kg&minus;1 Cd); as was Co (140&micro;g kg&minus;1) in 48.4 % of U.S., 72.7% of Asian gluten-free foods, and 40% of the gluten containing foods; Cr was in 54.8% of the U.S., 72.5% of Asian gluten-free foods, and 100% of gluten containing food products; while Ca, Fe, Mg, Ti and Zn were greater than 10,000 &micro;g kg&minus;1 with Ba, Cd, Co, Mo, and Ni above reported averages. Finally, trace metals were more commonly detected in the gluten containing foods overall. It was found that trace elements were more commonly found in the gluten containing products; however, none of the higher than expected levels pose a significant health risk to consumers.

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