A SHORT REVIEW GLUTEN FREE FOODS

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

Biointerface Research in Applied Chemistry ◽

10.33263/briac105.65656576 ◽

2020 ◽

Vol 10 (5) ◽

pp. 6565-6576 ◽

Cited By ~ 1

Keyword(s):

Celiac Disease ◽

Pearl Millet ◽

Profile Analysis ◽

Wheat Gluten ◽

Textural Properties ◽

Gluten Free ◽

Free Products ◽

Texture Profile ◽

Psyllium Husk ◽

Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

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Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease

Nutrients ◽

10.3390/nu13072274 ◽

2021 ◽

Vol 13 (7) ◽

pp. 2274

Author(s):

Herbert Wieser ◽

Ángela Ruiz-Carnicer ◽

Verónica Segura ◽

Isabel Comino ◽

Carolina Sousa

Keyword(s):

Celiac Disease ◽

Clinical Symptoms ◽

Poor Quality ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Immunogenic Peptides ◽

Immune Mediated ◽

Strict Diet

Celiac disease (CD) is a chronic gluten-responsive immune mediated enteropathy and is treated with a gluten-free diet (GFD). However, a strict diet for life is not easy due to the ubiquitous nature of gluten. This review aims at examining available evidence on the degree of adherence to a GFD, the methods to assess it, and the barriers to its implementation. The methods for monitoring the adherence to a GFD are comprised of a dietary questionnaire, celiac serology, or clinical symptoms; however, none of these methods generate either a direct or an accurate measure of dietary adherence. A promising advancement is the development of tests that measure gluten immunogenic peptides in stools and urine. Causes of adherence/non-adherence to a GFD are numerous and multifactorial. Inadvertent dietary non-adherence is more frequent than intentional non-adherence. Cross-contamination of gluten-free products with gluten is a major cause of inadvertent non-adherence, while the limited availability, high costs, and poor quality of certified gluten-free products are responsible for intentionally breaking a GFD. Therefore, several studies in the last decade have indicated that many patients with CD who follow a GFD still have difficulty controlling their diet and, therefore, regularly consume enough gluten to trigger symptoms and damage the small intestine.

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Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

Foods ◽

10.3390/foods10010118 ◽

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.

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Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽

10.29141/2500-1922-2020-5-1-3 ◽

2020 ◽

Vol 5 (1) ◽

pp. 23-31

Author(s):

Sergey Urubkov ◽

Svetlana Khovanskaya ◽

Ekaterina Pyrieva ◽

Olga Georgieva ◽

Stanislav Smirnov

Keyword(s):

Celiac Disease ◽

Treatment Effectiveness ◽

Raw Materials ◽

Calculated Data ◽

Limited Range ◽

Gluten Free ◽

Fruit And Vegetable ◽

Organoleptic Evaluation ◽

Free Products ◽

Wide Range

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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Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

Agrobìologìâ ◽

10.33245/2310-9270-2020-161-2-168-177 ◽

2020 ◽

pp. 168-177

Author(s):

S. Tretiakova ◽

V. Voitovska ◽

Y. Yevchuk ◽

L. Kononenko

Keyword(s):

Celiac Disease ◽

Chemical Composition ◽

Raw Materials ◽

Chemical Constituents ◽

Grain Sorghum ◽

Gluten Free ◽

Whole Grain ◽

Free Products ◽

Salvia Hispanica ◽

Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

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Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

Scientia Agriculturae Bohemica ◽

10.2478/sab-2020-0006 ◽

2020 ◽

Vol 51 (2) ◽

pp. 41-50

Author(s):

M. Gažarová ◽

J. Kopčeková ◽

J. Mrázová ◽

P. Chlebo

Keyword(s):

Daily Intake ◽

Serum Levels ◽

Free Food ◽

Mineral Elements ◽

Bakery Products ◽

Gluten Free ◽

Free Products ◽

Mineral Status ◽

Healthy Nutrition ◽

Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

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