Gluten-Free Brewing: Issues and Perspectives

Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.

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Nutritional quality and price of regular food versus gluten-free on E-commerce platforms

Research Society and Development ◽

10.33448/rsd-v10i10.18751 ◽

2021 ◽

Vol 10 (10) ◽

pp. e137101018751

Author(s):

Luce Alves da Silva ◽

Iasnaia Maria de Carvalho Tavares ◽

Cristiane Patrícia de Oliveira ◽

Julieta Rangel de Oliveira ◽

Muhammad Irfan ◽

...

Keyword(s):

Celiac Disease ◽

Nutritional Quality ◽

Saturated Fat ◽

Economic Cost ◽

Cross Sectional Study ◽

World Population ◽

Gluten Free ◽

Cross Sectional ◽

Immune Mediated

Celiac disease is a chronic enteropathy and immune-mediated of the small intestine that affects about 1.1% to 1.7% of the world population. Presently the effective medical treatment is the restriction of gluten-containing foods. However, economic cost and nutritional quality have negatively influenced the maintenance of a gluten-free diet in several countries by consumers. In Brazil, the scarcity of information on the economic cost and nutritional quality of these products points to the need for incursions on the topic. In order that compile this information, we accomplish a cross-sectional study through a comparative analysis between the economic costs and nutritional information of products targeted at consumers with celiac disease available on an e-commerce platform in Brazil. The study revealed that in Brazil, products with gluten have higher energy value, carbohydrate content, total fats, saturated fat, protein and fiber when compared to their gluten-free versions, while these had a higher economic cost. We evidenced the need for the development of new products with ingredients that add nutritional value without encumber the final cost to the consumer with celiac disease.

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Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

Foods ◽

10.3390/foods10061170 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1170

Author(s):

María del Pilar Fernández-Gil ◽

Edurne Simon ◽

Anna Gibert ◽

Jonatan Miranda ◽

Esther Roger ◽

...

Keyword(s):

Raw Material ◽

Gluten Free ◽

Time Saving ◽

Complementary Technique ◽

Gluten Content ◽

Gluten Analysis ◽

Elisa Technique

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.

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Formulation and evaluation of gluten-free cookies from rice and green banana flour

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

2021 ◽

Vol 11 (2) ◽

pp. 720-726

Author(s):

Maria Yarla parente ◽

FABIANA LINHARES ◽

RENATA ALBUQUERQUE COSTA ◽

MÁRCIA FACUNDO ARAGÃO

Keyword(s):

Chemical Composition ◽

Purchase Intention ◽

Rice Flour ◽

Raw Material ◽

Gluten Free ◽

Autoimmune Pathology ◽

Nutritional Characteristics ◽

Banana Flour ◽

Hedonic Scale ◽

Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

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The clinical usage and definition of autoantibodies in immune-mediated liver disease: A comprehensive overview

Journal of Autoimmunity ◽

10.1016/j.jaut.2018.10.004 ◽

2018 ◽

Vol 95 ◽

pp. 144-158 ◽

Cited By ~ 15

Author(s):

Benedetta Terziroli Beretta-Piccoli ◽

Giorgina Mieli-Vergani ◽

Diego Vergani

Keyword(s):

Liver Disease ◽

Comprehensive Overview ◽

Immune Mediated ◽

Definition Of

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P.12.1 GLUTEN-FREE DIET DOES NOT INFLUENCE THE OCCURRENCE AND THE TH1/TH17-TH2 NATURE OF IMMUNE-MEDIATED DISEASE IN PATIENTS WITH COELIAC DISEASE

Digestive and Liver Disease ◽

10.1016/s1590-8658(16)30283-3 ◽

2016 ◽

Vol 48 ◽

pp. e184-e185

Author(s):

N. Imperatore ◽

R. Tortora ◽

P. Capone ◽

S. Donetto ◽

G.D. De Palma ◽

...

Keyword(s):

Coeliac Disease ◽

Gluten Free Diet ◽

Gluten Free ◽

Immune Mediated

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Efeitos da Expansão do Biodiesel e da Troca de Fontes Triglicerídeas no Cenário Energético Brasileiro

Revista Fuentes El Reventón Energético ◽

10.18273/revfue.v17n2-2019008 ◽

2019 ◽

Vol 17 (2) ◽

pp. 87-99

Author(s):

Gerd Brantes Angelkorte

Keyword(s):

Global Warming ◽

Water Consumption ◽

Raw Material ◽

Energy Sources ◽

Production Cycle ◽

World Population ◽

Emission Data ◽

The World ◽

New Energy ◽

Plant Sources

The concern with global warming impacts on the environment has made the world population search for new energy sources that are less aggressive to the environment. Therefore, biodiesel has become more relevant and has expanded its proportion in the blend with diesel. However, Brazil still uses about 20% of bovine tallow, which emits large amount of GHG, degrades the soil and entails great water consumption. The purpose of this study was to evaluate the possibilities and effects of the substitution of this nonrenewable source for others of vegetable origin, as well as the environmental effects of increasing the percentage of biodiesel, reaching levels of 20% and 30%. Hence, two types of biodiesel were produced and tested, with and without bovine tallow, and the results obtained and data from the diesel fleet were used to model the impacts and CO2eq emissions with the aid of the MoMo Lite model in Brazil. It was possible to determine the great benefit of adopting higher levels of biodiesel in diesel (especially when there was a substitution of bovine tallow for plant sources), besides the importance of adopting broader analysis of the whole production cycle of the raw material. Since only CO2eq emission data were observed at the burning, the results varied only 10%, but when the results were analyzed through the well-to-tank, this variation rose to 52%.

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Bioenergía a partir de microalgas en México

Revista de Energías Renovables ◽

10.35429/jre.2019.8.3.23.34 ◽

2019 ◽

pp. 23-34

Author(s):

Sheila Genoveva Pérez-Bravo ◽

Ana María Mendoza-Martínez ◽

Maria del Refugio Castañeda-Chávez ◽

Luciano Aguilera-Vázquez

Keyword(s):

Energy Demand ◽

Energy Production ◽

Fossil Fuel ◽

Technological Development ◽

Raw Material ◽

World Population ◽

Fuel Prices ◽

Lipid Contents ◽

Current Energy ◽

Short Carbon

The energy demand of the world population is increasing due to population growth and technological development. The current energy base is a generator of CO2 emissions, the most abundant and main greenhouse gas responsible for global warming, as well as pollutants, sulfur oxides and nitrogen oxides. The environmental deterioration and the increase in fossil fuel prices make it necessary to investigate less aggressive energy sources with the environment at competitive costs in the market. Biofuels are an alternative for energy production due to their origin in the short carbon cycle, their emissions are considered almost zero, including biodiesel and bioethanol. The latter can be obtained from microalgae rich in carbohydrates and lipids, easy to grow in short periods of time. The objective of this research is to summarize the findings made about the existence of useful microalgae as raw material to produce biofuels in Mexican territory. An exhaustive review of the literature was carried out, which contributed to estimate the microalgal diversity in the country and its lipid contents as well as carbohydrates, with different species of the genera Chlamydomonas, Chlorella, Scenedesmus, Desmodesmus being found mainly.

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Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽

10.3390/agronomy11081642 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1642

Author(s):

Diego Salazar ◽

Mirari Arancibia ◽

Diego R. Silva ◽

María Elvira López-Caballero ◽

María Pilar Montero

Keyword(s):

Raw Material ◽

Gluten Free ◽

Total Dietary Fiber ◽

Oxalis Tuberosa ◽

Overall Acceptability ◽

Gluten Intolerance ◽

Ipomea Batatas ◽

Physico Chemical ◽

Textural Parameters ◽

And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

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PDCA Cycle Application in the Beer Filtration Process

International Journal for Innovation Education and Research ◽

10.31686/ijier.vol7.iss11.1905 ◽

2019 ◽

Vol 7 (11) ◽

pp. 506-516

Author(s):

Wander Oliveira Avinte ◽

David Barbosa de Alencar ◽

Alexandra Priscilla Tregue Costa ◽

Antônio Estanislau Sanches

Keyword(s):

Sensory Quality ◽

Premature Aging ◽

Raw Material ◽

Filtration Process ◽

Process Stage ◽

Pdca Cycle ◽

Continuous Application ◽

Brewing Process ◽

Reducing Costs

The brewing process requires that the manufacturing of your product be done and controlled in such a way that the entire characteristic of the product is preserved from receipt of raw material to finished product. Thus, this work aims to propose actions that allow identifying possible critical steps of oxygen increases during the beer filtration process. Using the PDCA cycle methodology to analyze possible failures, be it people, management or equipment, and seek improvements through the analysis and monitoring of objective actions capable of identifying and addressing all problems at the process stage, thus ensuring, improving the sensory quality of beer and producing with, lower dissolved oxygen content. The PDCA cycle will be used because it is a sequence of activities that are cyclically performed to improve activities and continuous application and allows a real use of the processes generated in the company, aiming at reducing costs and increasing productivity. Therefore, the scientific problem of this work refers to the evaluation of points of the manufacturing process that causes premature aging and oxidation in the produced beers.

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Movement Disorders Related to Gluten Sensitivity: A Systematic Review

Nutrients ◽

10.3390/nu10081034 ◽

2018 ◽

Vol 10 (8) ◽

pp. 1034 ◽

Cited By ~ 7

Author(s):

Ana Vinagre-Aragón ◽

Panagiotis Zis ◽

Richard Grunewald ◽

Marios Hadjivassiliou

Keyword(s):

Movement Disorders ◽

Medical Literature ◽

Wide Spectrum ◽

Clinical Manifestations ◽

Gluten Sensitivity ◽

Gluten Free ◽

Inclusion Criteria ◽

Pubmed Database ◽

Gluten Sensitive Enteropathy ◽

The Subject

Gluten related disorders (GRD) represent a wide spectrum of clinical manifestations that are triggered by the ingestion of gluten. Coeliac disease (CD) or gluten sensitive enteropathy is the most widely recognised, but extra-intestinal manifestations have also been increasingly identified and reported. Such manifestations may exist in the absence of enteropathy. Gluten sensitivity (GS) is another term that has been used to include all GRD, including those where there is serological positivity for GS related antibodies in the absence of an enteropathy. Gluten ataxia (GA) is the commonest extraintestinal neurological manifestation and it has been the subject of many publications. Other movement disorders (MDs) have also been reported in the context of GS. The aim of this review was to assess the current available medical literature concerning MDs and GS with and without enteropathy. A systematic search was performed while using PubMed database. A total of 48 articles met the inclusion criteria and were included in the present review. This review highlights that the phenomenology of gluten related MDs is broader than GA and demonstrates that gluten-free diet (GFD) is beneficial in a great percentage of such cases.

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