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Mazzola AM, Zammarchi I, Valerii MC, Spisni E, Saracino IM, Lanzarotto F, Ricci C. Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies. Nutrients 2024; 16:1006. [PMID: 38613039 PMCID: PMC11013189 DOI: 10.3390/nu16071006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Revised: 03/22/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
A lifelong gluten-free diet (GFD) is the only treatment for celiac disease and other gluten-related disorders. Nevertheless, strict adherence to the GFD is often challenging due to concerns about social isolation, risk of gluten contaminations, high cost, poor quality and the taste of gluten-free products. Moreover, although the GFD is effective in achieving mucosal healing, it may lead to dietary imbalances due to nutrient deficiencies over a long period of time. To overcome these issues, several gluten-free wheat flours have been developed to create products that closely resemble their gluten-containing counterparts. Furthermore, given the critical importance of adhering to the GFD, it becomes essential to promote adherence and monitor possible voluntary or involuntary transgressions. Various methods, including clinical assessment, questionnaires, serology for celiac disease, duodenal biopsies and the detection of Gluten Immunogenic Peptides (GIPs) are employed for this purpose, but none are considered entirely satisfactory. Since adherence to the GFD poses challenges, alternative therapies should be implemented in the coming years to improve treatment efficacy and the quality of life of patients with celiac disease. The aim of this narrative review is to explore current knowledge of the GFD and investigate its future perspectives, focusing on technology advancements, follow-up strategies and insights into a rapidly changing future.
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Affiliation(s)
- Anna Maria Mazzola
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
- Department of Internal Medicine and Medical Therapy, University of Pavia, 27100 Pavia, Italy
| | - Irene Zammarchi
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
| | - Maria Chiara Valerii
- Unit of Translational Physiology and Nutrition, Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy; (M.C.V.); (E.S.)
| | - Enzo Spisni
- Unit of Translational Physiology and Nutrition, Department of Biological, Geological and Environmental Sciences, University of Bologna, 40126 Bologna, Italy; (M.C.V.); (E.S.)
| | - Ilaria Maria Saracino
- Microbiology Unit, IRCCS, Azienda Ospedaliero-Universitaria di Bologna, University of Bologna, Via Massarenti 9, 40138 Bologna, Italy;
| | - Francesco Lanzarotto
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
| | - Chiara Ricci
- Gastroenterology Unit, Spedali Civili Hospital, 25123 Brescia, Italy; (A.M.M.); (I.Z.); (F.L.)
- Department of Experimental and Clinical Science, University of Brescia, 25123 Brescia, Italy
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Utarova N, Kakimov M, Gajdzik B, Wolniak R, Nurtayeva A, Yeraliyeva S, Bembenek M. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan. Foods 2024; 13:271. [PMID: 38254572 PMCID: PMC10815016 DOI: 10.3390/foods13020271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 01/09/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
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Affiliation(s)
- Nazira Utarova
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Mukhtarbek Kakimov
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Bożena Gajdzik
- Department of Industrial Informatics, Silesian University of Technology, 40-019 Katowice, Poland;
| | - Radosław Wolniak
- Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Ainur Nurtayeva
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Saule Yeraliyeva
- The Department of Design and Technology, Korkyt Ata Kyzylorda University, 29A Aiteke Bi Str., Kyzylorda 120014, Kazakhstan;
| | - Michał Bembenek
- Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland;
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3
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Sadri‐Saeen Z, Khani M, Fadaei V. Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract. Food Sci Nutr 2024; 12:564-573. [PMID: 38268890 PMCID: PMC10804108 DOI: 10.1002/fsn3.3802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 10/14/2023] [Accepted: 10/17/2023] [Indexed: 01/26/2024] Open
Abstract
Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15-day intervals during 60-day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25-0.6 log CFU/g, total psychrotrophic counts by 1-1.5 log CFU/g, and coliform counts by 3-4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%-0.5% CSE reduced mold and yeast counts by 1.5-2.6 log CFU/g on days 30-60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60-day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%-0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.
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Affiliation(s)
- Zahra Sadri‐Saeen
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| | - Mohammadreza Khani
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
| | - Vajiheh Fadaei
- Department of Food Science and Technology, Shahr‐e‐Qods BranchIslamic Azad UniversityTehranIran
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Jenifer J, Bell TL, Khoddami A, Pattison AL. Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market. Foods 2023; 12:foods12102048. [PMID: 37238866 DOI: 10.3390/foods12102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4-10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.
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Affiliation(s)
- Jenifer Jenifer
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Tina L Bell
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Ali Khoddami
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Angela L Pattison
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
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Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. Molecules 2023; 28:molecules28104098. [PMID: 37241841 DOI: 10.3390/molecules28104098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.
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Affiliation(s)
- Mirjana B Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Milica M Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Jelena Bezbradica
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Anđela B Stanojević
- Lund University Center for Sustainable Studies (LUCSUS), Faculty of Social Sciences, 223 62 Lund, Sweden
| | - Petra Ivković
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Danijel D Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Mirjana Demin
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Biljana Dojčinović
- Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
| | - Sladjana P Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
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6
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Development of a gluten free bread enriched with faba bean husk as a fibre supplement. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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7
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Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies. Gels 2022; 8:gels8120774. [PMID: 36547298 PMCID: PMC9777616 DOI: 10.3390/gels8120774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as "a source of iron and potassium", while those with chia seed hydrogel and cocoa powder could bear the additional claim "high in zinc and magnesium". Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies' hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.
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8
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Rabail R, Sultan MT, Khalid AR, Sahar AT, Zia S, Kowalczewski PŁ, Jeżowski P, Shabbir MA, Aadil RM. Clinical, Nutritional, and Functional Evaluation of Chia Seed-Fortified Muffins. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27185907. [PMID: 36144643 PMCID: PMC9503555 DOI: 10.3390/molecules27185907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 12/23/2022]
Abstract
Health-protective functional foods are gaining popularity in the world of nutrition because they promote excellent health while decreasing pharmaceutical burdens. Chia seeds (CS) (Salvia hispanica L.), the greatest vegetative source of α-linolenic acid, bioactive proteins, and fibers, are among the top unconventional oilseeds shown to have bounteous benefits against various non-communicable diseases. Purposely, this study was designed to integrate roasted CS powder into white-flour-based ordinary bakery goods to improve their nutritional and nutraceutical profiles. CS efficacy in normal and hyperlipidemic Sprague-Dawley rats resulted in mitigating blood glucose, triglycerides, total cholesterol, and low-density lipoprotein cholesterol while elevating high-density lipoprotein cholesterol, hematocrit, hemoglobin, red blood cell counts, and platelets. The nutritional profiling of chia-fortified muffins indicated significant increases of 47% in fat, 92% in fiber, 15% in protein, and 62% in minerals. The farinographic experiments of CS-blends revealed generally improved dough quality features with a significant rise in the degree of softening as fortification levels increased. A marketable recipe for CSF-muffins with several degrees of fortification demonstrated a significant rise in fat, 92% rise in fiber, 15% rise in protein, and 62% rise in minerals. Sensorial evaluation by trained taste panelists revealed a maximum appraisal of the 15% chia-fortified muffins due to aroma, appearance, and overall acceptability, and were forwarded for being acceptable for commercialization.
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Affiliation(s)
- Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Tauseef Sultan
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
- Correspondence: (M.T.S.); (R.M.A.)
| | - Abdur Rauf Khalid
- Department of Livestock and Poultry Production, Faculty of Veterinary Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Aqiba Tus Sahar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
| | - Sania Zia
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | | | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, 60-965 Poznań, Poland
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (M.T.S.); (R.M.A.)
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9
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Tak Y, Kaur M, Kumar R, Gautam C, Singh P, Kaur H, Kaur A, Bhatia S, Jha NK, Gupta PK, Amarowicz R. Repurposing chia seed oil: A versatile novel functional food. J Food Sci 2022; 87:2798-2819. [PMID: 35708201 DOI: 10.1111/1750-3841.16211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 05/09/2022] [Accepted: 05/10/2022] [Indexed: 11/30/2022]
Abstract
Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.
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Affiliation(s)
- Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Rajendra Kumar
- Department of Entomology, MBDDS Girls College, Siswali, Baran, Rajasthan, India
| | - Chirag Gautam
- Department of Plant Pathology, Agriculture University, Kota, Rajasthan, India
| | - Prabhjot Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Harjeet Kaur
- Department of Agronomy, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Amanpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Surekha Bhatia
- Department of Processing & Food engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Niraj Kumar Jha
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Knowledge Park III, Greater Noida, Uttar Pradesh, India
| | - Piyush Kumar Gupta
- Department of Life Sciences, School of Basic Sciences and Research, Sharda University, Knowledge Park III, Greater Noida, Uttar Pradesh, India.,Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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Udomkun P, Masso C, Swennen R, Romuli S, Innawong B, Fotso Kuate A, Akin‐Idowu PE, Alakonya A, Vanlauwe B. Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Sci Nutr 2022; 10:3085-3097. [PMID: 36171793 PMCID: PMC9469869 DOI: 10.1002/fsn3.2907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/10/2022] [Accepted: 04/12/2022] [Indexed: 11/12/2022] Open
Abstract
Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < .05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (p < .05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (p < .05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade‐off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high‐nutrient density bread will be beneficial to health.
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Affiliation(s)
| | - Cargele Masso
- International Institute of Tropical Agriculture (IITA) Yaoundé Cameroon
| | - Rony Swennen
- International Institute of Tropical Agriculture (IITA) Kampala Uganda
- Department of Biosystems KU Leuven Heverlee Belgium
| | - Sebastian Romuli
- Institute of Agricultural Engineering, Tropics and Subtropics Group University of Hohenheim Stuttgart Germany
| | - Bhundit Innawong
- Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | | | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT) Texcoco Mexico
| | - Bernard Vanlauwe
- International Institute of Tropical Agriculture (IITA) Nairobi Kenya
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11
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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12
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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010032] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.
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Moss R, McSweeney MB. Effect of quinoa, chia and millet addition on consumer acceptability of gluten‐free bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15509] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
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Aguiar EV, Santos FG, Centeno ACLS, Capriles VD. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability. Food Res Int 2021; 150:110762. [PMID: 34865780 DOI: 10.1016/j.foodres.2021.110762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/09/2021] [Accepted: 10/15/2021] [Indexed: 10/20/2022]
Abstract
This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth - AF, buckwheat - BF, and quinoa - QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.
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Affiliation(s)
- Etiene V Aguiar
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda G Santos
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Ana Carolina L S Centeno
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Vanessa D Capriles
- Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
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15
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Hosseini Shekarabi SP, Shahbazi M. Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2008078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Mahsa Shahbazi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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16
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Paz GM, King JM, Prinyawiwatkul W. High Protein Rice Flour in the Development of Gluten-Free Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2020.1768994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Gabriella M. Paz
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Joan M. King
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Animal and Food Science Laboratory Building, Louisiana State University, Baton Rouge, Louisiana, USA
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17
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Laignier F, Akutsu RDCCDA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread. Foods 2021; 10:foods10061206. [PMID: 34071793 PMCID: PMC8229984 DOI: 10.3390/foods10061206] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 01/02/2023] Open
Abstract
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
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Affiliation(s)
- Fernanda Laignier
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | | | | | | | | | - Marcio Antônio Mendonça
- College of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910900, Brazil;
| | - Renata Puppin Zandonadi
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
| | - Raquel Braz Assunção Botelho
- Department of Nutrition, College of Health Sciences, University of Brasília, Brasília 70910900, Brazil; (F.L.); (R.d.C.C.d.A.A.); (R.P.Z.)
- Correspondence: (A.R.); (R.B.A.B.); Tel.: +55-61-981378620 (R.B.A.B.)
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Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02650-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
AbstractThe type and the amount of starch present in bakery products affect their glycaemic index. The control of glycaemic index in our diet can be relevant to reduce the risk of type 2 diabetes and heart diseases. The use of alternative flours to rice, maize, and their starches may improve the nutritional quality of gluten-free baked goods by reducing the glycaemic index. This work aimed at the formulation of satisfactory gluten-free biscuits by using underexploited flour mixes (from cereals, pseudocereals, and legumes), at the evaluation of their physical properties, starch digestibility and subsequent estimation of the glycaemic index. The presence of chickpea flour increased biscuit hardness and gluten-free flours darkened biscuit surface. The greatest differences in starch composition and its digestion were found between gluten-free samples and wheat-containing control. Experimental biscuits had also a lower predicted glycaemic index compared to commercial products, whereas experimental formulations presented similar values between each other. Consumers’ acceptance and sensory profiling by Check All That Apply questionnaire were carried out. All formulations but one were above the acceptance threshold (50); crumbliness and easiness to swallow were drivers of acceptance, whereas sandiness exerted a negative impact on liking score.
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Stadnyk I, Kolomiiets O, Dziana O. Substantiation of foamy structure formation in a gluten-free biscuit. POTRAVINARSTVO 2020. [DOI: 10.5219/1399] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.
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Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8024398. [PMID: 32714971 PMCID: PMC7352128 DOI: 10.1155/2020/8024398] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 06/05/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
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21
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Viell FLG, Tonon GC, Perinoto LC, Braga ML, Fuchs RHB, Gomes STM, Bona E, Matsushita M. Sensory characterization of gluten‐free bread enriched with teff (
Eragrostis tef
(Zucc.) Trotter) and yacon (
Smallanthus sonchifolius
) using flash profile and common dimension analysis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14335] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Franciele Leila Giopato Viell
- Postgraduate Program in Food Science Department of Food Science State University of Maringá (UEM) Maringá Brazil
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | - Giovana Caroline Tonon
- Department of Food Technology Federal University of Technology of Paraná (UTFPR) Campo Mourão Brazil
| | - Larissa Caroline Perinoto
- Department of Food Technology Federal University of Technology of Paraná (UTFPR) Campo Mourão Brazil
| | - Mariana Lima Braga
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | | | | | - Evandro Bona
- Postgraduate Program of Food Technology (PPGTA) Federal University of Technology Paraná (UTFPR) Campo Mourão Brazil
| | - Makoto Matsushita
- Postgraduate Program in Food Science Department of Food Science State University of Maringá (UEM) Maringá Brazil
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22
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Ziemichód A, Wójcik M, Różyło R. Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1658645] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Alicja Ziemichód
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Lublin, Poland
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23
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Guimarães RM, Pimentel TC, de Rezende TAM, Silva JDS, Falcão HG, Ida EI, Egea MB. Gluten-free bread: effect of soy and corn co-products on the quality parameters. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03261-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Grancieri M, Martino HSD, Gonzalez de Mejia E. Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review. Compr Rev Food Sci Food Saf 2019; 18:480-499. [PMID: 33336944 DOI: 10.1111/1541-4337.12423] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 12/23/2018] [Accepted: 12/26/2018] [Indexed: 12/12/2022]
Abstract
The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega-3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega-3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase-IV inhibitors, angiotensin-converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.
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Affiliation(s)
- Mariana Grancieri
- Dept. de Nutrição e Saúde, Univ. Federal de Viçosa, Viçosa, MG, Brazil.,Dept. of Food Science & Human Nutrition, Univ. of Illinois at Urbana-Champaign, IL, U.S.A
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Hosseini SM, Soltanizadeh N, Mirmoghtadaee P, Banavand P, Mirmoghtadaie L, Shojaee-Aliabadi S. Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. JOURNAL OF RESEARCH IN MEDICAL SCIENCES 2018; 23:109. [PMID: 30693044 PMCID: PMC6327684 DOI: 10.4103/jrms.jrms_666_18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 09/08/2018] [Accepted: 09/12/2018] [Indexed: 12/11/2022]
Abstract
In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review.
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Affiliation(s)
- Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Parisa Mirmoghtadaee
- Specialist in Community and Preventive Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Parisa Banavand
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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de Lamo B, Gómez M. Bread Enrichment with Oilseeds. A Review. Foods 2018; 7:E191. [PMID: 30463385 PMCID: PMC6262637 DOI: 10.3390/foods7110191] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/09/2018] [Accepted: 11/19/2018] [Indexed: 01/16/2023] Open
Abstract
The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.
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Affiliation(s)
- Beatriz de Lamo
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
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A Review on the Gluten-Free Diet: Technological and Nutritional Challenges. Nutrients 2018; 10:nu10101410. [PMID: 30279384 PMCID: PMC6213115 DOI: 10.3390/nu10101410] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 09/24/2018] [Accepted: 09/25/2018] [Indexed: 12/21/2022] Open
Abstract
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.
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28
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Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality. Food Funct 2018; 9:534-540. [PMID: 29260184 DOI: 10.1039/c7fo01332a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg-1 protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg-1 immunoreactive gluten.
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Affiliation(s)
- N G Heredia-Sandoval
- Coordinación de Tecnología de Alimentos de Origen Vegetal. Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a La Victoria km 0.6, C.P. 83304. Hermosillo, Sonora, Mexico.
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Santos FG, Fratelli C, Muniz DG, Capriles VD. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. J Food Sci 2017; 83:188-197. [DOI: 10.1111/1750-3841.14009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 11/13/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Fernanda G. Santos
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Camilly Fratelli
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Denise G. Muniz
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Vanessa D. Capriles
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
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Sandri LTB, Santos FG, Fratelli C, Capriles VD. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties. Food Sci Nutr 2017; 5:1021-1028. [PMID: 28948020 PMCID: PMC5608975 DOI: 10.1002/fsn3.495] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/12/2017] [Accepted: 05/22/2017] [Indexed: 11/07/2022] Open
Abstract
Increasing the variety of better‐tasting and healthier gluten‐free products is important for consumers with gluten‐related disorders. This work aimed to develop a gluten‐free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory‐accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production. Nevertheless, it is possible to add up to 14% whole chia flour to a rice flour‐based gluten‐free bread formulation while negligibly diminishing the loaf volume, crumb firmness and crumb moisture. The best formulations were prepared from rice flour blends with 5, 10, and 14% whole chia flour, which received overall acceptability scores of 8.7, 8.1 and 7.9 on a 10‐cm scale, respectively, similar to those of their white gluten‐free bread and wheat bread counterparts. Incorporating 5%–14% whole chia flour in the formulation increased the levels of ash, lipid, protein and dietary fiber compared to those of the white gluten‐free bread.
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Affiliation(s)
- Luciana T B Sandri
- Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil
| | - Fernanda G Santos
- Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil
| | - Camilly Fratelli
- Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil
| | - Vanessa D Capriles
- Departamento de Biociênciascampus Baixada Santista Universidade Federal de São Paulo Santos São Paulo Brazil
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