Market trends and new development of gluten‑free products

2021 ◽  
Vol 30 (3) ◽  
pp. 21-25
Author(s):  
I.A. Nikitin ◽  
◽  
D.A. Velina ◽  
Sh. Mutallibzoda ◽  
V.S. Belova ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Free Food ◽  
Growth Potential ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protease Enzyme ◽  
New Development ◽  
Confectionery Products ◽  
Food Market

A review of the gluten‑free food market was carried out, which showed that the growth potential of the Russian market is quite high. Three main types of diseases associated with a reaction to gluten have been identified: autoimmune celiac disease (celiac disease), allergic enteropathy (immunological reaction to wheat protein) and non‑ autoimmune non‑allergic gluten intolerance (gluten intolerance without celiac disease). Scientists from P. M. THEM. Sechenov, it was shown that the wheat protease enzyme Triticain‑α‑GM from Triticum aestivum opens up new possibilities for its use in oral therapy of gluten intolerance. The use of this enzyme will be studied in the technology of production of bakery and flour confectionery products, which in the future will make it possible to develop products that are safe for people with various types of gluten intolerance.

scholarly journals Technological prospecting of the use of vegetables in the development of gluten-free foods

2021 ◽  
Vol 10 (1) ◽  
pp. e38010111685
Author(s):  
Luce Alves da Silva ◽  
Iasnaia Maria de Carvalho Tavares ◽  
Biano Alves de Melo Neto ◽  
Cristiane Patrícia de Oliveira ◽  
Marcelo Franco
Keyword(s):  
Free Food ◽  
The United States ◽  
National Database ◽  
Gluten Free ◽  
Growth Trend ◽  
Free Products ◽  
Dietary Restrictions ◽  
International Patent ◽  
Food Market ◽  
Plant Sources

The growing demand for gluten-free foods, by people seeking more healthiness or who have dietary restrictions, has led to the acquisition of gluten-free foods. However, the development of gluten-free foods is a challenge due to the reduced nutritional value, requiring enrichment from other plant sources. A technological prospection study was carried out on the use of vegetables in the development of gluten-free food products, from October 10 to 18, 2020, by surveying technological information available in national and international patent databases, INPI and ESPACENET, respectively. Search strategies were defined using the association of keywords and international codes relevant to the topic. The results obtained in the international patent base differed by 490% in the period from 2001 to 2020, when compared with the national database. China stands out as a technology-dominated country, followed by the United States, Canada and Japan. Prospecting based on the number of patent filings revealed a 298% growth trend for gluten-free products, from 2001 to 2020, according to the international patent base, which emerges as an innovative alternative to meet the trends of the food market for the coming years.

Comparative Analysis of Gluten Content of Raw and Processed Materials

2020 ◽  
Vol 2 (29) ◽  
pp. 47-49
Author(s):  
Sonaksh Chandra
Keyword(s):  
Celiac Disease ◽  
Comparative Analysis ◽  
Autoimmune Disease ◽  
World Wide ◽  
Raw Materials ◽  
Severe Form ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Gluten Content

Abstract-Gluten intolerance /allergies is now a silently rising problem world-wide. Gluten is a protein composite found in cereals, wheat, rice, barley and certain oat varieties. It also causes Celiac disease which is an autoimmune disease (most severe form of gluten intolerance), resulting from glutenintoleranceandisbasedongeneticintolerance. The only therapeutic treatment for the patients with gluten allergies and celiac disease is a strict gluten free diet. Rising demand for gluten free products is a task for the bakers and manufacturers to eliminate gluten completely from their products which is technically not possible. This draws the attention to the fact that mandatory analysis in this field is required. The aim of this work is to find a way to reduce the gluten content in the available materials, and also to find the source of gluten contamination after processing of raw materials. It wasnotedthatgarlicandsugarcontainingcombination were found effective and showed decrease in gluten content and that they were better additivities in the processing process than rest of others.

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

Food Industry ◽  
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.

Nutritional considerations of a pediatric gluten free food guide for celiac disease

2021 ◽  
pp. 1-31
Author(s):  
Diana R. Mager ◽  
Samantha Cyrkot ◽  
Christine Lirette ◽  
Herbert Brill ◽  
Jenna Dowhaniuk ◽  
...  
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Health Care Professionals ◽  
Nutrient Intake ◽  
Fruits And Vegetables ◽  
Free Food ◽  
Gluten Free ◽  
Cross Sectional ◽  
Food Literacy ◽  
Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

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

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.

scholarly journals Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

2020 ◽  
Vol 50 (2) ◽  
pp. 232-241
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Young Patients ◽  
Diet Therapy ◽  
Biologically Active ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protein Amino Acids ◽  
Main Components

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

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

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).

scholarly journals Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

2019 ◽  
pp. 629-634
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Glycemic Index ◽  
Raw Materials ◽  
Type I Diabetes ◽  
Type I ◽  
Gluten Free ◽  
Colloidal Solutions ◽  
Free Products ◽  
Gluten Intolerance ◽  
Amaranth Grain ◽  
Amaranth Flour

Introduction. For patients with gluten intolerance, diet therapy is the main method of treatment. However, gluten-free diets are found lacking in many important components. Children that fail to consume neccessary nutrients or have problems with their absorption tend to be physically retarded. Gluten-free diet may increase the risk of autoimmune diseases, especially type I diabetes. Therefore, products for children with celiac diseases should be both gluten-free and have adequate bioavailability of carbohydrates. This article features the chemical composition of amaranth, the geometric structure of starch grains, and its effect on the formation of colloidal solutions. It also compares the glycemic index (GI) of amaranth with other gluten-free grains, i.e. rice, buckwheat, and corn. Study objects and methods. The research featured native amaranth grain (Amaranthus cruentus) (Mexico), puffed amaranth kernels (Mexico), and coarse granular amaranth flour (Mexico). Results and discussion. Amaranth grain contains 12.5–23% of protein, 50.7–77.0% of carbohydrates, 6.0–8.0% of lipids, 10.5–18.3% of dietary fiber, and 2.5–3.5% of minerals. The GI of amaranth and its products were compared with similar values of other glutenfree crops, namely rice, buckwheat, and corn. Amaranth grain and its products demonstrated a higher GI, if compared with other gluten-free grain raw materials. The GI of amaranth grain was 87, the GI of the puffed amaranth kernels was 101, and the GI of the coarse granular amaranth flour was 97. Amaranth starch is easy to digest, which is mainly due to the high content of amylopectin (88 to 98%), since amylopectin breaks down faster than amylose. The relatively small size of starch granules (1.5–3.0 microns) increases the attack capacity of enzymes. These properties make amaranth starch glycemic, or low-resistant, which means that amaranth is easily digested and possesses stability to retrogradation. Conclusion. The unique nutritional and functional properties of amaranth gluten-free products can significantly improve the diet of children with gluten intolerance. However, amaranth starch and its products have a high GI. Hence, it is necessary to control the percentage of these components in formulations and be careful with the selection of additional components and their impact on the total GI.

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.

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