scholarly journals The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking

2021 ◽  
Vol 11 (13) ◽  
pp. 6129
Author(s):  
Monika Kajzer ◽  
Anna Diowksz
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Target Group ◽  
Gluten Free ◽  
Free Products ◽  
Scientific Reason ◽  
Baked Goods ◽  
Important Target ◽  
Novel Approaches

The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase.

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

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.

scholarly journals Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 807
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Jarosław Korus ◽  
Marek Kruczek
Keyword(s):  
Raw Materials ◽  
Apple Pomace ◽  
Total Phenolic ◽  
Gluten Free ◽  
Bioactive Substances ◽  
Free Products ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
High Oxidative Stress ◽  
Vegetables And Fruits

Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.

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 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 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.

Use of non-traditional type of flour in the production of flour-based culinary products

2020 ◽  
pp. 10-14
Author(s):  
A.T. Vasyukova ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
S.V. Egorova ◽  
V.G. Kulakov
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Structure And Properties ◽  
Free Products ◽  
Functional Additives ◽  
Confectionery Products ◽  
Technical Specifications ◽  
Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

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