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Bongianino NF, Steffolani ME, Morales CD, Biasutti CA, León AE. Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars. Foods 2023; 12:2780. [PMID: 37509871 PMCID: PMC10378873 DOI: 10.3390/foods12142780] [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: 06/21/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity (p = 8.5 × 10-5) and water retention capacity (p = 6.6 × 10-5). Evaluators' preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators' choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.
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Affiliation(s)
- Nicolás Francisco Bongianino
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Mejoramiento Genético Vegetal, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - Claudio David Morales
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
| | - Carlos Alberto Biasutti
- Mejoramiento Genético Vegetal, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), National Scientific and Technical Research Council (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba 5000, Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Casilla de Correo 509, Córdoba 5000, Argentina
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [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] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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SCARTON M, CLERICI MTPS. Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.65622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Michele SCARTON
- Universidade Estadual de Campinas, Brasil; Serviço Nacional de Aprendizagem Industrial, Brasil
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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Garcia-Valle DE, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Structural characteristics and in vitro starch digestibility of pasta made with durum wheat semolina and chickpea flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111347] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Garcia-Valle DE, Bello-Perez LA, Tovar J. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2869-2876. [PMID: 33155278 DOI: 10.1002/jsfa.10918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/06/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta. RESULTS Pasta was prepared by extruding semolina-chickpea blends. The protein and DF content in the cooked pasta increased with the chickpea level, with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in RS content. In general, the texture of the chickpea-containing pasta was similar to that of semolina pasta. CONCLUSIONS Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet-related non-communicable diseases. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Juscelino Tovar
- Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden
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Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use. Molecules 2021; 26:molecules26010199. [PMID: 33401767 PMCID: PMC7796034 DOI: 10.3390/molecules26010199] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/17/2020] [Accepted: 12/29/2020] [Indexed: 12/20/2022] Open
Abstract
Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy properties mainly due to its anthocyanin and carotenoid composition which is also responsible for its pigmentation. The present review summarized the recent updates on the extraction and chemical characterization of the main plant secondary metabolites present in colored seeds, kernel, cob, husk, and silk. The main approaches used to stabilize the extracts have been discussed as well as their food and non-food uses. Both in vitro and in vivo (animal models) studies on the different effects (antibacterial, antimutagenic, antioxidant, and anti-inflammatory activities, effects on metabolic syndrome, diabetes, glucose and lipidic metabolism, and neuroprotection) of pigmented extracts on animal and human health have been summarized.
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Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis. Journal of Food Science and Technology 2020; 58:1295-1301. [PMID: 33746257 DOI: 10.1007/s13197-020-04638-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2020] [Accepted: 07/08/2020] [Indexed: 01/13/2023]
Abstract
Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.7%, ash of 2.39%, lipids of 15.4%, proteins of 10.3%, fibers of 1.2%, carbohydrates of 44.0%, the total caloric value of 261.2 kcal, high protein digestibility and moderate antioxidant activity. The acceptability index was 84.5%. It has been concluded that gluten-free muffin with green banana flour is a viable alternative for the reason that they have higher protein content than other alternative flours.
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Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Melini V, Melini F, Acquistucci R. Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants (Basel) 2020; 9:E343. [PMID: 32331474 PMCID: PMC7222403 DOI: 10.3390/antiox9040343] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/16/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.
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Affiliation(s)
- Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy; (F.M.); (R.A.)
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López-Mejía N, Posada NBM. Optimización de la formulación de tallarines libres de gluten enriquecidos con pulpa de zapallo deshidratada empleando el método de diseño de mezclas. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.29918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumen La pulpa de zapallo deshidratada (Cucurbita máxima) ha sido empleada para enriquecer pastas libres de gluten, debido a su alto contenido nutricional; sin embargo, no se han llevado a cabo estudios donde se logre identificar la mejor formulación a partir de diseños experimentales de optimización. Por lo tanto, el objetivo principal de este trabajo fue evaluar la calidad de los tallarines libres de gluten de cada uno tratamientos desarrollados y utilizar el diseño de mezclas simplex para la obtención de la formulación óptima. Para ello, además de pulpa de zapallo deshidratada dos materias primas fueron consideradas: harina de arroz y harina de maíz. Como variables de respuesta se contemplaron: análisis proximal (contenido de proteína, almidón, cenizas y fibra dietaria), esfuerzo a la fractura, calidad de cocción, color CIEL*a*b*, aceptación sensorial y la microestructura del tallarín seco. Se realizaron análisis de varianza ANOVA y se obtuvieron los modelos de regresión (lineal, cuadrático, cúbico especial y cúbico completo), los cuales se emplearon para explicar cada una de las variables de respuesta mencionadas, siendo las de mayor significancia y mayor R2 y R2 ajustados la adhesividad sensorial, masticabilidad sensorial y ganancia de peso. Finalmente, la formulación que presentó valores óptimos en dichas variables fue aquella con 0,10 g de pulpa de zapallo deshidratada/g harina; 0,3859 g de harina de arroz/g harina y 0,5141 g de harina de maíz/g harina (valores predichos).
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Garcia‐Valle DE, Agama‐Acevedo E, Alvarez‐Ramirez J, Bello‐Perez LA. Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility. STARCH-STARKE 2019. [DOI: 10.1002/star.201900097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Daniel E. Garcia‐Valle
- Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional. Km. 8.5 Carr. Yautepec‐Jojutla Colonia San Isidro, Apartado Postal 24. Yautepec Morelos 62731 México
| | - Edith Agama‐Acevedo
- Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional. Km. 8.5 Carr. Yautepec‐Jojutla Colonia San Isidro, Apartado Postal 24. Yautepec Morelos 62731 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534 Iztapalapa CDMX 09340 México
| | - Luis A. Bello‐Perez
- Centro de Desarrollo de Productos Bióticos Instituto Politécnico Nacional. Km. 8.5 Carr. Yautepec‐Jojutla Colonia San Isidro, Apartado Postal 24. Yautepec Morelos 62731 México
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Kamble DB, Singh R, Rani S, Pratap D. Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14232] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Dinkar B. Kamble
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Devendra Pratap
- National Institute of Food Technology Entrepreneurship & Management Kundli India
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Agama‐Acevedo E, Bello‐Perez LA, Pacheco‐Vargas G, Tovar J, Sáyago‐Ayerdi SG. Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
| | | | | | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden
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Rai S, Kaur A, Chopra CS. Gluten-Free Products for Celiac Susceptible People. Front Nutr 2018; 5:116. [PMID: 30619866 PMCID: PMC6304385 DOI: 10.3389/fnut.2018.00116] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/12/2018] [Indexed: 01/20/2023] Open
Abstract
The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.
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Affiliation(s)
- Sweta Rai
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
| | - Amarjeet Kaur
- Division of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - C S Chopra
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, India
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