Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05

Abstract In 2008, the AACC International Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for determining gluten in fermented products, using an R5 competitive ELISA system. The method has been approved as AACCI Approved Method AACCI 38-55.02. The new method has been validated for testing fermented foods and beverages to determine that they conform to the Codex threshold of 20 mg of gluten/kg in total for gluten-free products. It is recommended that the method be accepted by AOAC as Official First Action.

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Determination of Gluten in Processed and Nonprocessed Corn Products by Qualitative R5 Immunochromatographic Dipstick: Collaborative Study, First Action 2015.16

Journal of AOAC International ◽

10.5740/jaoacint.16-0017 ◽

2016 ◽

Vol 99 (3) ◽

pp. 730-737 ◽

Cited By ~ 5

Author(s):

Markus Lacorn ◽

Katharina Scherf ◽

Steffen Uhlig ◽

Thomas Weiss ◽

G Augustin ◽

...

Keyword(s):

Qualitative Analysis ◽

Collaborative Study ◽

Technical Committee ◽

Gluten Free ◽

Free Products ◽

Collaborative Test ◽

Corn Products

Abstract In September 2013, the AACC International (AACI) Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for the qualitative analysis of intact gluten in processed and nonprocessed corn products, using an R5 immunochromatographic dipstick system. It was validated to demonstrate that potential gluten-free products contain gluten lower than the Codex threshold of 20 mg/kg gluten. The results of the collaborative test with 18 participants confirmed that the method is suitable to detect gluten contaminations that are clearly lower than the threshold. It is recommended that the method be accepted by AOAC as Official First Action.

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Gluten in Rice Flour and Baked Rice Products by G12 Sandwich ELISA: First Action 2014.03

Journal of AOAC International ◽

10.5740/jaoacint.14-197 ◽

2015 ◽

Vol 98 (1) ◽

pp. 103-111 ◽

Cited By ~ 8

Author(s):

Elisabeth Halbmayr-Jech ◽

Adrian Rogers ◽

Clyde Don ◽

Michael Prinster ◽

G Augustin ◽

...

Keyword(s):

Sandwich Elisa ◽

Collaborative Study ◽

Rice Flour ◽

Elisa Test ◽

Technical Committee ◽

Free Products ◽

Heat Treated ◽

Test Kit ◽

Low Levels ◽

Ppm Level

Abstract The Protein and Enzymes Technical Committee of American Association of Cereal Chemists initiated a collaborative study to confirm whether the G12 antibody-based sandwich ELISA test kit is able to detect gluten in the lower mg/kg (ppm) level. Twenty laboratories investigated 24 heat-treated and non-heat-treated blind-coded samples with incurred gluten levels up to 100 mg/kg. The method has been validated for testing foods to conform to the defined Codex thresholds for gluten in gluten-free products at less than 20 mg gluten/kg. The collaborative study showed that low levels of gluten could be detected by G12 Sandwich ELISA with reproducibility RSDR of 32%and repeatability RSDr of 16%. Incurred samples showed a recovery between 62 and 135%. It is recommended that the method be accepted by AOAC as Official First Action.

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AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Partially Hydrolyzed Gluten Using an R5 Competitive ELISA

Cereal Foods World ◽

10.1094/cfw-58-3-0402 ◽

2013 ◽

Vol 58 (3) ◽

pp. 154-158 ◽

Cited By ~ 12

Author(s):

Peter Koehler ◽

Theresa Schwalb ◽

Ulrike Immer ◽

Markus Lacorn ◽

Paul Wehling ◽

...

Keyword(s):

Collaborative Study ◽

Technical Committee ◽

Competitive Elisa ◽

Committee Report ◽

Immunochemical Determination

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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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What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Journal of Sensory Studies ◽

10.1111/joss.12664 ◽

2021 ◽

Author(s):

Natália Manzatti Machado Alencar ◽

Vitoria Alves Araújo ◽

Letícia Faggian ◽

Marielle Batista Silveira Araújo ◽

Vanessa Dias Capriles

Keyword(s):

Gluten Free ◽

Free Products

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

Antioxidants ◽

10.3390/antiox10050807 ◽

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.

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Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽

10.3390/foods10061213 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1213

Author(s):

Elena Martínez ◽

Rita García-Martínez ◽

Manuel Álvarez-Ortí ◽

Adrián Rabadán ◽

Arturo Pardo-Giménez ◽

...

Keyword(s):

Nutritional Value ◽

Nutritional Composition ◽

Elastic Behavior ◽

Gluten Free ◽

Free Products ◽

Consumer Evaluations ◽

Health Promoting ◽

Seed Flours ◽

Good Vehicle ◽

Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

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