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Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Abstract
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010–2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.
Access link: https://www.tandfonline.com/eprint/PAF3XPUCYMV4B7QSN5DI/full?target=10.1080/10408398.2021.1952403
... Nevertheless, long-term adherence to a gluten-free diet may cause nutrient deficiencies or excessive intake of carbohydrates and fats (Demirkesen & Ozkaya, 2020;El Khoury, Balfour-Ducharme, & Joye, 2018). The wholegrain and gluten-free food trends drew attention to the use of alternative, nutrient-dense ingredients, such as pseudocereals, for the nutritional improvement of bread products (Aguiar, Santos, Krupa-Kozak, & Capriles, 2021). Pseudocereals can be an excellent source of protein, dietary fibre and micronutrients and are naturally gluten-free (Haros & Schoenlechner, 2017). ...
... Nevertheless, a gluten-free diet can cause nutritional deficiencies because of the low quality of gluten-free food, the insufficient ingestion of folate and the imbalance between macronutrient ingestion and energy supply (Caeiro et al., 2022). A great variation exists in the nutritional composition of commercial gluten-free breads, as these products are composed of numerous raw ingredients and additives (Aguiar et al., 2021). In gluten-free bread-making, the used mixture of starches and flours has high carbohydrate levels, while the amounts of protein and fibre are below those of wheat flour (Aguiar et al., 2021;Allen & Orfila, 2018;Roman et al., 2019). ...
... A great variation exists in the nutritional composition of commercial gluten-free breads, as these products are composed of numerous raw ingredients and additives (Aguiar et al., 2021). In gluten-free bread-making, the used mixture of starches and flours has high carbohydrate levels, while the amounts of protein and fibre are below those of wheat flour (Aguiar et al., 2021;Allen & Orfila, 2018;Roman et al., 2019). Roman et al. (2019) observed a frequent use of different protein sources in commercial gluten-free breads but the quantities seemed insufficient to match the protein content of wheat bread. ...
... Among all GF products, bread has been the most investigated by researchers in several countries and it is also the most requested by consumers with celiac disease [4]. However, gluten-free bread (GFB) is still considered to be a product with unsatisfactory texture and flavor, lacking in nutritional content and having a short shelf life [3,5]. ...
... Although these raw materials are readily available, made with cheap ingredients, and have neutral color, flavor, and odor, they lack dietary fiber, vitamins, and minerals. They have high levels of available carbohydrates, resulting in products with high glycemic response and poor nutritional quality, since they are neither enriched nor fortified [4,5]. Thus, improvement in the nutritional composition of GFB is an important objective for The grains of amaranth (Amaranthus caudatus) and quinoa (Chenopodium quinoa), originally from Peru, were obtained from RS Blumos Industrial e Comercial Ltd.-Cotia-SP, Brazil, while the grains of buckwheat (Fagopyrum esculentum), originally from Bolivia, were obtained from Estação dos Grãos Ltd.-São Paulo, Brazil. ...
... The authors noted that the partial replacement of RF with 50% PF resulted in increased content levels of proteins, lipids (high levels of unsaturated fatty acids), dietary fibers and minerals, such as calcium, magnesium, zinc and iron. According to a recent review made by Aguiar et al. (2021a) [5], GFB, available in the market, is mainly classified as low (<3 g/100 g) or source of (>3 g/100 g) fiber content, while the selected GFB formulations can be classified as a product with high fiber content (>6 g/100 g) [30], which evidence the nutritional improvement from the use of whole flours like PF. Therefore, the use of these whole flours in the development of GF products can contribute to a better quality of the diets of CD patients, contributing to a higher consumption of fibers, which can improve the deficient intake of this group and, also, the general population. ...
The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface
methodology. Three simplex-centroid designs were studied to analyze the effects of each PF and their interactions with potato starch (PS), and rice flour (RF) on GFB’s physical and sensory characteristics,
each design producing three single, three binary and six ternary GFB formulations. Results showed that using PF alone resulted in unacceptable GFB. However, the interactions between PF and RF
improved the loaf specific volume and the crumb softness and also enhanced appearance, color, odor, texture, flavor, and overall liking. Moreover, the composite formulations prepared with 50% PF and
50% RF (flour basis) presented physical properties and acceptability scores like those of white GFB, prepared with 100% RF or a 50% RF + 50% PS blend (flour basis). Maximum proportions of PF to
obtain well-accepted GFB (scores >7 for all evaluated attributes on a 10-cm hybrid hedonic scale) were defined at 60% for amaranth flour (AF), 85% for buckwheat flour (BF), and 82% for quinoa flour
(QF) in blends with RF. https://www.mdpi.com/2304-8158/11/6/848
... Several studies concerning the gluten-free bread (GFB) available on the market have shown low levels of protein and micronutrients and high levels of lipid and sodium compared to similar products made with wheat flour. These features, in addition to the lack of enrichment or fortification, negatively contribute to the health of individuals with a gluten-restricted diet [1][2][3][4][5][6]. Our recent overview showed that over the last ten years, multiple gluten-containing (GC; n = 7122) and gluten-free (GF; n = 3153) food products have been investigated and compared worldwide [1]. ...
... These features, in addition to the lack of enrichment or fortification, negatively contribute to the health of individuals with a gluten-restricted diet [1][2][3][4][5][6]. Our recent overview showed that over the last ten years, multiple gluten-containing (GC; n = 7122) and gluten-free (GF; n = 3153) food products have been investigated and compared worldwide [1]. Results for GFB (n = 935) show that it is composed of numerous raw ingredients and additives that result in an extensive variability in the contents of carbohydrates (14-84%), fat (1-19%), proteins (0-11%), sugar (0-24%), and dietary fiber (0-17%). ...
... In addition to the lack of nutritional content, GFB is generally recognized as a product with poor texture, dry mouthfeel, and poor taste [1,5,6]. Therefore, sensory and nutritional aspects are key issues to be addressed in the development of healthier GFBs that can meet quality requirements [1]. ...
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study the effects of white (WS) or bronze sorghum (BS) flours and water (W) levels on the physical properties, acceptability scores, and proximate composition of GFB. The WS or BS levels ranged from 50 to 100% when blended with potato starch, and the W levels ranged from 100 to 140% (flour weight basis). Independent of the amount applied, GFB formulations containing BS were well accepted (acceptability scores for appearance, color, odor, texture, flavor and overall liking ≥ 6.29 on a 10 cm hybrid hedonic scale). No significant differences were observed between the acceptability scores of single and composite formulations for all of the evaluated sensory attributes. Moreover, the W levels had no effect on the acceptability of GFB made with BS. Composite formulations prepared with 50 and 75% WS were also well accepted (acceptability scores for appearance, color, odor, texture, flavor, and overall liking ≥ 7.43 on a 10 cm hybrid hedonic scale). However, increased W levels are required in single formulations to increase the scores for texture and overall acceptability. GFB made with 50% and 75% WS/BS can be classified as a source of fiber since the fiber content is higher than 3 g per 100 g, while GFB made with 100% WS/BS can be classified as high in fiber, as the content of this component is higher than 6 g per 100 g. This research highlights the great potential of whole-grain sorghum flours for producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a GF diet.
... In addition to improving the structural quality of dough, the added protein also helps to improve the nutritional quality of GFD (Espinosa-Ramírez et al. 2018). It is generally believed that gluten-free foods have low protein, mineral and vitamin contents, and high fat, carbohydrate and sugar contents (Allen and Orfila 2018;Cornicelli et al. 2018), while dietary fiber content varied greatly among different countries (Aguiar et al. 2021). Long-term GFD may lead to nutritional imbalance and obesity (Melini and Melini 2019). ...
... In addition, studies have shown that patients with GFD consume more carbohydrates (Nancy et al. 2017), and insufficient dietary fiber intake (Melini and Melini 2019). Many studies reported that patients with GFD had low levels of iron, calcium (Alison, Dehlsen, and Ooi 2018) and vitamins (Aguiar et al. 2021), but the intake of iron and calcium in CD children was higher than that in healthy control group (Melini and Melini 2019). Overall, GFD causes a nutritional imbalance in CD patients (Balakireva and Zamyatnin 2016). ...
Celiac disease (CD) is an autoimmune intestinal disease caused by intolerance of genetically susceptible individuals after intake of gluten-containing grains (including wheat, barley, etc.) and their products. Currently, CD, with "iceberg" characteristics, affects a large population and is distributed over a wide range of individuals. This present review summarizes the latest research progress on the relationship between CD and gluten. Furthermore, the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten and gluten-free diets are emphatically reviewed. In addition, the current limitations in CD research are also discussed. The present work facilitates a comprehensive understanding of CD as well as gluten, which can provide a theoretical reference for future research.
... Similarly, the crude fat content in gluten-free rice bread might synergistically result from incorporating ingredients such as shortening, low-fat milk, and red-pigmented rice flour, which contains a significant amount of crude fat content (1.32%). A comprehensive review analysed by Aguiar et al. [65] reported that the crude fat content of gluten-free rice bread ranges from 1% to 19%. Table 2 reveals that the crude fat content with the lowest value was found in F4. ...
Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of gluten-free rice bread produced from a composite of BMS rice flour and potato starch, producing samples referred to as F1 (100:0), F2 (90:10), F3 (80:20), and F4 (70:30). The gluten-free rice bread formulations demonstrated higher ash and crude fibre content and lower carbohydrate content than wheat bread. However, the crude protein content of the bread decreased significantly (p < 0.05) with a decreased amount of rice flour, owing to wheat flour containing greater protein. The crumb of rice bread appeared to be darker due to the red pigment of rice flour; in contrast, the crust was lighter than the control sample, possibly due to a lower Maillard reaction. Among rice bread formulations, F4 demonstrated the lowest hardness in dough and bread, as well as the highest stickiness and springiness in dough and bread, respectively. The wheat bread received the highest rating (p < 0.05) in the sensory test; nonetheless, among the rice breads, F4 was considered to be an acceptable formulation owing to its high score in colour (7.03), flavour (5.73), texture (6.03), and overall acceptability (6.18). BMS has potential in gluten-free rice breads; the formulation of 70% rice flour combined with 30% potato starch was indicated to be acceptable.
... Gluten elimination from bread has a detrimental effect on its viscoelastic, technological, nutritional, and sensory properties [Conte et al., 2019]. The available GF bread alternatives are mainly produced with corn, rice, and other GF cereals having a lower content of vitamins, minerals, and proteins than wheat flour [Aguiar et al., 2021]. Importantly, these components also have a negative effect on the sensory properties of GF bread, including its aroma [Pico et al., 2017a]. ...
Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to-cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the traditional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
... In other words, the lowest L* value is found in F5 at 72.18. The lightness reduction via low DP inulin incorporation has been previously stated by (Aguiar et al., 2021) which was supposed to be induced by their more susceptibility to be involved in Millard reaction. Decreased L* along with increased a* of wheat bread crust was previously related to increased Millard reaction ratio by (de Erive et al., 2020;Skendi et al., 2010). ...
Inclusion of prebiotic compounds as indigestible dietary fiber in wheat bread has grown rapidly considering the increased public awareness about their impact on health. However, through their incorporation, the technological characteristics may adversely be influenced by gluten dilution impacts. This study was done to evaluate the impacts of long chain, native and short chain inulin (L‐, N‐, and S‐type inulin, respectively) at 8%, 10%, 12%, 14%, and 16% w/w as Inulin Reconstituted Wheat Flour (IRWF) with similar gluten: carbohydrate ratio of wheat flour (at 10%, 12.5%, 15%, 17.5%, 20% w/w) on technological and nutritional value of wheat bread. Results indicated that despite no gluten dilution induced by IRWF supplementation, technological characteristics were adversely influenced especially at higher substitution level of L‐type‐containing formulations which is attributed to their higher water absorption index (WAI). Reversely, the nutritional value was positively influenced in which the lowest hydrolysis index (26.64%); predicted Glycemic Index (51.93%) and fructan loss content (25.42%) were found at L‐type inulin‐containing IRWF at the highest substitution level (20% w/w). As the nutritional value of wheat bread as staple foodstuff is important, optimizing the bread‐making process to decrease all reverse impacts induced by L‐inulin‐type inclusion seems to be required. Impact of inulin incorporation as a strategy of wheat bread fortification is investigated. Inulin reconstituted wheat flour is used to postpone its gluten dilution impact. Technological characteristics of wheat bread are determined by water absorption index of formulations. Nutritional characteristics of fortified wheat bread are influenced by polymerization degree of inulin.
... Rice flour appears at first position on the ingredients list for gluten-free bread formulation. GF bread from rice flour has better texture and acceptability (Aguiar et al. 2021). Rice flour has also been used as major ingredient for GF pasta. ...
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.
... GFB with APP had less simple carbohydrates and fats and more protein, fiber and micronutrients than Ctrl bread, supporting the use of APP as a fortification ingredient in bread. It is worth noting that all the GFB formulations in our study contained a lower amount of carbohydrates and a higher amount of fiber than the amounts declared for most of the commercial GF breads that are currently on the market [41]. Energy contribution tended to be slightly lower than marketed products, while proteins remained similar. ...
Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Country and to study the feasibility of adding it to gluten-free bread, focusing on physicochemical and nutritional aspects. APP was obtained by washing, drying and grinding, and it was added at 0, 5, 6 and 8%, together with other ingredients, such as gluten-free flours, corn starch and whey protein. APP had a reddish-grey coloration (L* 56.49 ± 1.39, a* 11.07 ± 0.47, b* 27.69 ± 1.76), pH 4.19 ± 0.15 and Aw 0.235 ± 0.084. Pomace powder was used successfully in higher amounts than experiences reported before. Key physicochemical parameters such as specific volume (≥2.5 cm3/g) and cohesiveness or resilience values (0.538 and 0.378, respectively) suggested good acceptability for gluten-free breads with 8% APP. Additionally, breads were a source of antioxidant potential (437.66 ± 38.95 µM DPPHeq/g APP), fiber (80.13 ± 6.07 g/100 g) and micronutrients such as Cu, Mg, Mn and Fe. In conclusion, local apple varieties are a good source of raw material for gluten-free bread manufacture, which offers a solution for environmental pollution and may contribute to boosting the circular economy.
... Tapioca is inherently gluten-free. Gluten-free bread is an essential staple food for an increasing population worldwide, yet it is nutritionally, texturally, and organoleptically inferior to gluten-containing bread [8]. Sourdough fermentation can improve the nutritional, textural, and sensory quality of bread [7], so this technology may be especially useful for gluten-free baked goods. ...
One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca. Tapioca flour is used in low proportions in bread due to its lack of gluten. Sourdough fermentation can enhance the nutritional value of bread but also causes a sour taste. Propionibacterium freudenreichii subsp. globosum can reduce food acidity while synthesizing several nutrients, such as vitamin B12. Aquafaba is a known hydrocolloid and prebiotic. Therefore, the objective of this study was to test the sourdough fermentation of a composite bread based on tapioca and brown rice flour, cultured with Lactobacillus lactis and Propionibacterium freudenreichii subsp. globosum enriched in aquafaba. The bread quality was measured instrumentally (hardness, volume, moisture content) and with a semi-trained sensory panel (focus group). The co-fermentation of the Lactobacillus lactis and Propionibacterium freudenreichii subsp. Globosum produced palatable bread, improving the appearance, taste, and texture in comparison to the yeast-leavened recipe. This co-fermentation also enabled shorter production times, reducing it from 1 h to 30 min. The addition of the aquafaba further improved the bread appearance, texture, and volume, although a bitter tasting crust was reported. The co-fermentation of the tapioca–brown rice composite flour with Lactobacillus lactis and Propionibacterium freudenreichii subsp. globosum produced acceptable bread, which could provide a climate-resilient solution to food sustainability. The aquafaba addition further enhanced such improvements and the baking performance, offering sustainability in terms of nutrition, sensory quality, and price.
... A similar characteristic was noticed in other experimental GFBs composed of basic ingredients [31,32]. However, it should be emphasized that reduced nutritional adequacy is a worrisome trend observed in commercially available GFBs worldwide [20]. Comparing packaged gluten-free products to their regular gluten-containing counterparts, similar conclusions could be drawn [33,34]. ...
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flax-seed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
... Due to the growing number of gluten-intolerant and healthy individuals preferring to follow a GF diet, there has been a surge in demand for GF products recently [3]. The demand for GF products is continuously growing, with a global market valued at USD 21.61 billion in 2019 and is projected to reach almost USD 24 billion by 2027 [4]. ...
Preparation of gluten-free products is a big challenge to the manufacturers with the main challenge of finding suitable alter-natives for gluten. Gluten-free products commercially available are poor sources of protein, fiber, minerals, and calories in the diet and poor sensory properties. Also, that GF products are not widely available and are both poor in quality and more expensive than gluten-containing products. The objective of this work was to investigate the chemical composition, functional properties, antioxidant activity, and total phenolic compound of some flours types as GF ingredients and compared to wheat flour containing gluten as a control. Among the GF ingredients used pseudocereals (quinoa and buckwheat), millet, rice, chickpea flours. The chemical composition of GF flours ranged between 10.34 – 11.71% moisture, 7.28 – 22.52% crude protein, 2.03 – 6.09% crude fat, 0.45 –2.37% ash, 0.34 – 5.56% crude fiber, 61.89 – 88.91% starch, 66.82 – 89.90% Carbohydrates and 385.13 – 406.99 Kcal /100g on dry weight basis. While, wheat flour (extraction 72%) contained 11.30% moisture, 12.26% crude protein, 2.46% crude fat, 0.59% ash, 0.61% crude fiber, 82.57% starch, 84.08% carbohydrates and 407.50 Kcal /100g on dry weight basis. The total phenolic compound content and antioxidant activity were (279.89, 517.92, 163.99, 50.67 and 232.19 mg/100g on dry weight basis) and (16.92, 43.83, 4.27, 2.75 and 8.20%) for quinoa, buckwheat, millet, rice, chickpea flours, respectively. Whereas, the total phenolic compound content and antioxidant activity for wheat flour was (147.56 mg/100g) and (4.26 %) on dry weight basis, respectively. On other hand, the results of water and oil holding capacity indicated that quinoa, buckwheat flours gave higher values than that observed for wheat flour. Also, it was found that quinoa, buckwheat, millet, rice, chickpea flours were higher soluble protein than the wheat flour. In addition, buckwheat, millet, rice, chickpea flours showed markedly higher foaming stability than of wheat flour.
... 2 of 10 | ÖZER Currently, the production amount and variety of glutenfree food products has been gradually increased in the market (Aguiar et al., 2021;Woomer & Adedeji, 2021). In addition, the study conducted by Valitutti et al. (2017) indicated that CD patients mostly prefer biscuits and crackers among the bakery products. ...
The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central composite design of the response surface methodology. The nutritional, physical and sensory properties of produced cookies were evaluated. ANOVA of models showed that the effects of composite flour and powdered sugar on the moisture, ash, protein, fat, carbohydrate, L*, a*, b*, hardness, overall acceptability were significant (p < .01) and energy, diameter, thickness, spread ratio and mouthful were significant (p < .05). The optimized GF cookie production chosen by the software was 66 g composite flour, 20 g powdered sugar that gives the value of protein 15 g protein and 7.70 spread ratio. The research demonstrated that low sugar high protein GF cookies fortified by composite flour, acceptable and highly nutrition composition can be produced. The protein content of the biscuits was increased by using composite flour (chickpea, buckwheat, corn and almond milk waste flour). The sugar content of biscuits was reduced by 20%. A perspective waspresented with new nutritious cookies developed for celiac disease, diabetes and semi‐vegetarian.
... The use of high amounts of pure starches and rice flour in GF products determines higher glycemic index values (i.e., above 80) [53]. In GF rice bread, de la Hera et al. [54] underlined that the more compact the structure of the bread, the lower the glycemic response. ...
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
Sorghum is a gluten-free nutrient-dense minor cereal, rich in polyphenols and bioactive compounds of presumed functional and health benefits. This study examined the suitability of whole-grain red sorghum flour (WSF) in breadmaking in terms of its impact on the nutritional value, techno-functional properties, and sensory acceptance of the developed gluten-free bread (GFB). The WSF was incorporated into the GFB formula by replacing corn and potato starches (from 10 to 40%; w/w). The use of WSF contributed to a significant (p < 0.05) enrichment of GFB in proteins, dietary fibre, and phenolic compounds enhancing its antioxidant power (ABTS, DPPH, FRAP, and CUPRAC). WSF30% and WSF40% were characterised by improved technological parameters, in particular higher specific volume, and softer and better-coloured crumb than the control. Moreover, GFB
containing a higher WSF percentage achieved better sensory acceptance of consumers. WSF30% was distinguished as a product of favourable nutritional and technological quality, sensory attractiveness, and antioxidant activity. This is a step forward to imparting functional properties and health-related benefits to GFB.
Ingredients used to enhance sensory quality of gluten-free (GF) bread often lack in nutrients. This presents nutritional challenges for celiac-positive individuals and fails to meet expectations of healthfulness for non-celiac GF consumers. Sorghum (Sorghum bicolor L. Moench) flour can provide acceptable GF bread properties, and tannin-containing varieties contain antioxidants concentrated in the bran along with dietary fiber. Using a central composite design, tannin-containing sumac sorghum bran, gum (xanthan + guar), and water levels were optimized in a GF sorghum-based bread formulation. Loaf specific volume and gas cells/cm2 were maximized while minimizing hardness and cell wall thickness. The optimum formulation containing 14.2% sorghum bran, 1% gum, and 145% water (flour basis) effectively increased dietary fiber in bread to 13.4% (considered “high fiber”) and showed oxygen radical absorbance capacity of 61.6 µmol TE/g. This optimum formulation did not differ from a sorghum flour-based control bread in consumers’ (N = 100) liking of color, texture, flavor, overall acceptability, nor willingness to buy (WTB). All mean hedonic scores (numbered 9-point scale) were above 5, whereas average WTB was 4.7 for the optimum formulation and 4.6 for the control (9-point Likert scale) among consumers varying in GF bread consumption habits. Perceived bread bitterness was low (averaging 2.85 on 9-point intensity scale), did not vary between samples despite marked differences in antioxidant capacity, and was not correlated with WTB. When utilizing effective optimization models with key functional ingredients, sumac sorghum bran addition can enhance dietary fiber and antioxidant potential in sorghum-based GF breads without compromising quality attributes.
Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the present study, flaxseed oil cake extract (FOCE) was used to replace water (25-100%) in GFB formulations in order to test FOCE's potential to reduce GFB staling and extend microbial stability. Texture (TPA test), water activity (LF NMR), acidity (pH measurements) and microbiological quality of GFBs were tested. Moreover, the content of a lignan with broad health-promoting potential, secoisolariciresinol diglucoside (SDG), in GFB with FOCE was analyzed. The results showed that the use of FOCE enriched experimental GFB in valuable SDG (217-525 µg/100 g DM) while not causing adverse microbiological changes. A moderate level (25-50%) of FOCE did not change the main texture parameters of GFB stored for 72 h, the quality of which was comparable to control bread without FOCE. Meanwhile, higher proportions of FOCE (75-100% of water replacement) shortened GFB shelf life as determined by water activity and texture profile, suggesting that GFB with FOCE should be consumed fresh. To summarize, FOCE at moderate levels can add value to GFBs without causing a drop in quality, while still fitting in with the idea of zero waste and the circular economy.
To elucidate the effects of temperature and α-subunit content on the physicochemical characteristics and structure of zein, three zeins (commercial zein, α-subunit-rich zein, and total zein) with high to low α-subunit content were extruded at 80, 100, 120, and 140 °C, respectively. The mechanical properties, peptide distribution, particular size, morphological changes in self-assembly, and intermolecular forces of the extrudates were determined; the extrudates were plasticized by acetic acid, and the rheological properties of the resulted viscoelastic network were measured. With the temperature increase, the solubility of zein extrudates decreased, and the peptide weight of α-subunit-rich zein and total zein increased. Excessive extrusion temperature negatively affected zein’s ability to form viscoelastic plasticized networks. Zein with high purity of α-subunit tended to form a fibrous structure. In contrast, the existence of more non-α-subunits (β-, γ-, and δ-zein) formed a compact one and strengthened the plasticized zein network. Therefore, α-subunit content and extrusion temperature could regulate the structures of zein extrudate or the viscoelasticity of plasticized networks to expand flexible utilization of zein in the food industry.
The gluten-free food market is growing worldwide. Zein is a promising gluten substitute in the gluten-free system due to its similar viscoelastic properties to gluten. However, a few existing reviews are limited to the zein characteristics and the application of zein in gluten-free bread and noodles while lacking a comparison of basis information between zein and gluten and the application in other foods, like meat analogue. We compared the structure of zein and gluten at the molecular level to employ zein better in gluten-free food production. The application status of zein in gluten-free systems, the influencing factors of zein functionality, and the potential of zein in meat analogues were summarized comprehensively. The weak elasticity and insufficient gas retention ability are significant challenges for zein dough to produce desired bread. Additives and modifications, such as organic acids and thermal treatment, improve zein functionality by increasing the molecular flexibility or elasticity of the zein network. Future research still needs to focus on increasing zein-starch dough’s elasticity and gas retention ability and decreasing zein’s high glass transition temperature. Applying zein in meat analogues also requires more attention due to its ability to form fibrous texture.
It is important for the breeders to find how genetic differences may affect crop grain yield and nutrient uptake affected by micronutrient fertilization. Accordingly, with respect to our published research, the foliar application of the most deficient micronutrients (Fe, Zn and Mn) in the arid and semi-arid areas of the world affecting grain yield and nutrient concentration of maize parental lines of new hybrid genotypes was tested in a two-year experiment (2016-2017). A split plot experiment (randomized complete block design) with seven maize parental lines (G1-G7, sub-plots), and eight micronutrients treatments (main plots) including control (without spraying, M1), Zn (M2), Mn (M3), and Fe (M4) at 3 g L-1, Mn + Zn (M5), Fe + Zn (M6), Fe + Mn (M7), and Fe + Mn + Zn (M8) at 1.5 g L-1, sprayed at the growth stages of V8 and the full appearance of the plant organs (R1) was conducted. Plant height, cob height, 1000 grain weight, grain yield, number of rows per cob, number of grains per row, grain crude protein content, and micronutrient (Zn, Fe and Mn) concentrations were determined. Micronutrients significantly affected Fe (27.68-62.55 mg. kg-1) and Zn (33.34-55.73 mg. kg-1) concentrations. A3 (12,600 kg. ha-1) and A5 (8900 kg. ha-1) resulted in the highest and least grain yield, respectively. M7 (11,470 kg. ha-1) had the highest grain yield significantly different from control (5510 kg. ha-1). Interestingly, just Mn significantly affected grain crude protein (9.63-12.92%). Correlation coefficients indicated Mn and Fe as the least and the most correlated micronutrients with the growth of maize parental lines.
Supplementary information:
The online version contains supplementary material available at 10.1007/s12298-022-01160-0.
Despite recent scientific advances and the growth of the gluten-free market, important issues such as the improvement of the sensory and nutritional quality of gluten-free bread (GFB) still need to be addressed. Therefore, the aim of the present study was to integrate instrumental and sensory techniques for assessing liking, softness, and emotions related to GFB based on rice flour (RF) and bean flour (BF). Results shows that common BF increases the ash, protein, and dietary fiber content of bread. The RF and BF blend improves dough thermomechanical properties, bread volume, instrumental texture properties and acceptability, as well as being the formulation indicated by consumers as presenting ideal softness, all of which subsequently correlated with positive food-related emotions, based on a facial emojis list. Thus, a RF and BF blend is a valuable ingredient
producing nutrient-dense and acceptable GFB, which is important for consumers who choose or must adhere to a gluten-free diet. This research highlights promising predictors able to correlate dough parameters, as well as physical properties of bread with the sensory quality of GFB; this could be helpful to food scientists and producers to conduct extensive sensory and consumer research regarding both commercial and experimental GFB to establish whether those products meet consumer expectations, showing the relevance of continuing studies. Share Link:
https://authors.elsevier.com/a/1eeZi3RC066RIq, free access until April 15, 2022
There is an increasing demand for gluten‐free foods; however, standard gluten‐free foods are deficient in nutrients. This study investigated the use of alternative grains (chia, millet and quinoa) in gluten‐free breads to evaluate their sensory properties (fresh and following a partial bake method). A sensory trial (n = 98) asked participants to consider six fresh bread samples made from chia, millet and quinoa, using 9‐point hedonic scales and check‐all‐that‐apply. A second sensory trial (n = 89) was then completed using par‐baked bread samples of the different formulations. The sensory properties and the acceptability of the bread were significantly affected by the chia and quinoa flour. The millet flour did not change the acceptability of the bread. Furthermore, the partial baking method (after 90 days of frozen storage) did not significantly affect the acceptability of the breads made with chia, millet and quinoa, but it did affect the acceptability of the control bread prepared with brown rice flour. Overall, millet flour could be incorporated into gluten‐free breads made following a partial baking method without affecting consumer acceptability. Future studies should use a trained panel to evaluate how the breads differ based on the partial baking method. Consumers were invited to evaluate seven different gluten‐free breads made from chia, millet, and quinoa. The breads were evaluated fresh and following a partial baking method (90 days of frozen storage). The millet flour and the partial baking method did not affect the acceptability of the bread.
The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres, and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (p < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (p < 0.05). Biscuit diameter, thickness, and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (p < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (p < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated to glycaemic response (p < 0.001).
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 10cm 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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The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (≥8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products.
free access until November 30, 2021. Share Link:
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Background and objectives
Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement. Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined.
Findings
Mushroom powder‐substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread.
Conclusions
Mushroom‐supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high‐quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future.
Significance and novelty
White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical‐textural properties of final bread products.
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.
The market of gluten-free (GF) foods has been expanding in recent years. GF foods are consumed not only by those with medical predispositions for avoiding gluten, but also by a specific segment of consumers, searching for “healthier” food choices. For these, such practices can present a serious limitation in the variability of food choices. Considering that GF foods are commonly perceived as healthier alternatives, there is a lack of knowledge on the nutritional profile and content of specific nutrients of GF-labelled foods compared to general food supply. A comparison of nutritional composition of GF/non-GF packed foods in the Slovenian food supply was conducted. The nutrient profiling scoring criterion (NPSC) and content of specific nutrients/energy was compared between GF-labelled and regular foods. The highest proportion of GF-labelled products were found in food categories, which typically do not contain gluten (Cheese imitates, Milk imitates, Yoghurt imitates, Canned fish and seafood and Processed meat). Significant differences in the nutrient profile between GF-labelled and regular products were found in Cakes, muffins and pastry, Crisps and snacks, Desserts and Milk imitates. GF-labelled foods often had lower protein and sugar content. Energy value was comparable in most categories and no significant differences in salt content were found, compared to non-GF products. In conclusion, GF-labelled foods will unlikely bring health benefits to those who are not medically required to follow GF diet. Public health initiatives should aim towards promotion of consuming non-processed foods and provision of reliable information about who is required to consume GF foods.
Introduction: The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional comparison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur. Methods: A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test. Results: The results showed no difference in energy content between both products. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two-to four-fold higher compared to gluten-containing products. Conclusion: This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.
We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.
Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.
The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF (n = 20) and G (n = 14) sliced white sandwich bread of commercial brands most frequently consumed in Spain were collected. The fatty acid (FA) composition and the contents of sodium, fat, cholesterol and phytosterols were determined. Sodium, fat and cholesterol contents were significantly higher in GF bread. The FA composition also differed, while G breads declared in most instances the use of sunflower oil as fat ingredient and presented a higher polyunsaturated FA percentage; GF breads declared a wide variety of fats and oils as ingredients (coconut, palm, olive, sunflower, etc.) which was reflected in their FA profile. Cholesterol content was higher in GF bread because five samples declared the use of whole egg, while G samples did not include any egg product in their formulas. Phytosterol content was higher in G bread but its variability was greater in GF bread. In conclusion, nutritional quality of GF bread varied depending on the ingredients used and might be lower than that of G bread. However, these differences in composition could be reduced or eliminated through changes in the formulation of GF bread. Moreover, the comparison of the results obtained in our laboratory for fat and salt content with the declared contents on the labels showed a much higher deviation for GF samples and it can be concluded that the quality of the nutritional information declared was lower in GF samples.
Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.
Introduction
Within England the removal of prescribed gluten-free (GF) foods from many Clinical Commissioning Groups has resulted in a greater reliance on commercially available GF food by adults and children with coeliac disease (CD). High cost and limited availability of GF foods are associated with poorer dietary adherence in people with CD.
Aim
To assess if the rise in popularity of GF diets globally has improved the cost or availability of cereal-based GF foods over the past 6 years.
Design
Observational study where data were collected on cereal-based GF foods from 50 stores and 10 internet retailers. The number of GF foods within each food category and the cost per 100 g of GF and gluten-containing (GC) foods were compared by store type.
Results
GF food availability has increased in premium stores and online. The majority (82%) of GF food categories were significantly more expensive online compared with regular supermarkets. On average, GF breads were 400% more expensive compared with GC breads (p<0.001); no narrowing in cost difference over time observed. Convenience stores did not stock any GF bread nor GF pasta and only one of the budget supermarkets stocked them, similar to data reported 6 years ago.
Conclusions
GF food availability has increased, predominately in premium markets. The GF food desert within convenience and budget stores will continue to disproportionately impact poor socioeconomic cohorts, the elderly and physically disabled. A lack of accessibility to GF foods impacts GF dietary adherence, increasing related comorbidities and healthcare costs.
Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour. This study surveyed the number and cost of bread and pasta products available and evaluated the back-of-pack nutritional information, the ingredient content, and the presence of fortification nutrients of GF bread and pasta, compared to standard gluten-containing equivalent products. Product information was collected from four supermarket websites. Standard products were significantly cheaper, with more products available than GF (p < 0.05). GF bread products were significantly higher in fat and fiber (p < 0.05). All GF products were lower in protein than standard products (p < 0.01). Only 5% of GF breads were fortified with all four mandatory fortification nutrients (calcium, iron, niacin, and thiamin), 28% of GF breads were fortified with calcium and iron only. This lack of fortification may increase the risk of micronutrient deficiency in coeliac sufferers. It is recommended that fortification legislation is extended to include all GF products, in addition to increased regulation of the nutritional content of GF foods.
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.
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.
Electronic supplementary material
The online version of this article (10.1007/s11130-018-0662-5) contains supplementary material, which is available to authorized users.
Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.
Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel was systematically obtained from all packaged foods at four large supermarkets in Sydney, Australia in 2013. Food products were classified as GF if a GF declaration appeared anywhere on the product packaging, or non-GF if they contained gluten, wheat, rye, triticale, barley, oats or spelt. The primary outcome was the ‘Health Star Rating’ (HSR: lowest score 0·5; optimal score 5), a nutrient profiling scheme endorsed by the Australian Government. Differences in the content of individual nutrients were explored in secondary analyses. A total of 3213 food products across ten food categories were included. On average, GF plain dry pasta scored nearly 0·5 stars less (
P
< 0·001) compared with non-GF products; however, there were no significant differences in the mean HSR for breads or ready-to-eat breakfast cereals (
P
≥ 0·42 for both). Relative to non-GF foods, GF products had consistently lower average protein content across all the three core food groups, in particular for pasta and breads (52 and 32 % less,
P
< 0·001 for both). A substantial proportion of foods in discretionary categories carried GF labels (e.g. 87 % of processed meats), and the average HSR of GF discretionary foods were not systematically superior to those of non-GF products. The consumption of GF products is unlikely to confer health benefits, unless there is clear evidence of gluten intolerance.
Abstract The present study investigated the perceptions of individuals with celiac disease about gluten-free (GF) products, their consumer behavior and which product is the most desired. A survey was used to collect information. Descriptive analysis, χ(2) tests and Multiple Logistic Regressions were conducted. Ninety-one questionnaires were analyzed. Limited variety and availability, the high price of products and the social restrictions imposed by the diet were the factors that caused the most dissatisfaction and difficulty. A total of 71% of the participants confirmed having moderate to high difficulty finding GF products. The logistic regression identified a significant relationship between dissatisfaction, texture and variety (p < 0.05) and between variety and difficulty of finding GF products (p < 0.05). The sensory characteristics were the most important variables considered for actual purchases. Bread was the most desired product. The participants were dissatisfaction with GF products. The desire for bread with better sensory characteristics reinforces the challenge to develop higher quality baking products.
The gluten-free (GF) products market represents one of the most prosperous markets in the field of food and beverages in the immediate future. Historically, counselling for celiac disease has focused on the absence of gluten in foods, however the nutritional quality of GF foodstuffs is an important aspect to consider. The aim of the present work was to compare the nutritional composition of the 206 GF rendered products most consumed in Spain, against the composition of 289 equivalent foods with gluten, and to make a comparison between the diet including GF products and the same diet with equivalent products with gluten in a 58 adult celiac population. The results of the present collaborative study pointed out differences in calorie, macronutrient, fiber, sodium, salt and cholesterol content between GF rendered and gluten-containing foodstuffs. Thus, calorie and nutrient intake in a GF diet is different when compared to its equivalent diet with gluten. Following a diet based on GF products could suppose a nutritional imbalance for celiac patients as well as for non-celiacs who follow a diet that includes many GF rendered foodstuffs.
The effect of adding increasing levels of prebiotic inulin-type fructans (ITFs) (0, 4, 8, 10 and 12%) on the sensory and nutritional quality of gluten-free bread (GFB) was assessed. ITFs can provide structure and gas retention during baking, thus improving GFB quality by yielding better specific volume, softer crumb, improved crust and crumb browning with enhanced sensory acceptance. During baking, approximately one-third of the ITFs was lost. The addition of 12% ITFs to the basic formulation is required in order to obtain GFB enriched with 8% ITFs (4 g of fructans per 50 g bread serving size), levels that can provide health benefits. 12% ITFs-addition level decreased GFB glycemic index (from 71 to 48) and glycemic load (from 12 to 8). Prebiotic ITFs are a promising improver for GFB that can provide nutritional (11% dietary fiber content, low glycemic response) and functional benefits to patients with celiac disease, since ITFs are prebiotic ingredients that can also increase calcium absorption.
http://pubs.rsc.org/en/Content/ArticleLanding/2013/FO/C2FO10283H#!divAbstract
The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.
Objectives: To assess the dietary intake of people with coeliac disease (CD) and to determine if they are meeting the current dietary reference values (DRVs). To compare dietary intakes of people with CD to the dietary intake of the general population. The nutritional contribution of gluten-free products (GFPs) and current purchasing trends was also evaluated. Subjects/Methods: 106 patients were invited to participate via post. Three-day food diary to assess intake and a short simple questionnaire that looked at purchasing trends of GFP. Results: Forty-nine patients returned the food diary and 48 returned the questionnaire. Patients were found to have a low intake of energy, non-starch polysaccharides (NSPs), vitamin D and calcium. They were obtaining a significantly lower proportion of energy from fat and a significantly higher proportion of energy from protein than the DRVs (P < 0.05). Intake was comparable to the general population for most nutrients, except they had a significantly greater intake of protein, a lower intake of fat and a significantly lower intake of vitamin D (P < 0.05). Specialist GFP, especially those obtained on prescription, were an important source of energy, carbohydrate, NSP, calcium and iron. Conclusions: Patients with CD are at risk of having an inadequate intake of calcium, NSP and vitamin D. Specialist GFP, which were obtained on prescription, helped patients get a balanced diet and without these patients would be at an increased risk of many deficiencies.
Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance, texture, and mouthfeel that lacks nutritional quality and has a short shelf life. In this sense, the potential of chickpea flour (CF), psyllium (PSY), and their combination at reducing GFB staling were investigated in comparison to control bread prepared with rice flour (RF) and cassava starch (75:25 flour weight basis). The effect of time on the crumb and crust moisture and texture and loaves sensory parameters (acceptability on a 9-point structured hedonic scale, Just-About-Right level for bread softness, sensory profile by Check-All-That-Apply) was assessed during 7 days of storage. Replacing RF with CF reduced moisture loss and crumb hardening not only on the same day of baking but also after 7 days of storage. PSY addition (5.5 % flour weight basis) delayed the loss of cohesiveness and springiness of crumb during storage. The findings suggest that CF, and its combination with PSY, was promising for reducing and delaying GFB staling, thus maintaining acceptability, softness, and freshness after 7 days of storage, according to the perceptions of consumers.
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There is an increasing demand for new varieties of gluten-free (GF) bread. Therefore, we aimed to evaluate the potential of whole grain flours (rice, sorghum, millet, amaranth, buckwheat, and quinoa) to produce GF yeast rolls. Two control GF non-pan breads were prepared. Replacing the flour-starch base with whole grain flour enable to produce accepted GF rolls (scored from 6.0 to 8.6 on a 10cm scale) besides increase from 2 to 5 times fiber content and up to twice the protein content. Thus, producing GF whole-grain yeast rolls is promising and contribute to meeting the sensory and health requirements of consumers.
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Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch (75:25). Replacing RF with CF improved bread quality by yielding a better loaf volume and crumb texture, enhancing the appearance, texture, and overall acceptability scores, with no change on flavor and aroma scores. Likewise, a double increase in protein, dietary fiber and resistant starch contents was obtained, reducing the glycemic index, and increasing satiety. PSY addition (5.5% flour weight basis) slightly changed the physical properties of bread and did not impair acceptability compared to control. However, the combination of CF and PSY positively influenced all parameters assessed and thus is a promising alternative for GFB with improved nutrient content and reduced glycemic response together with sensory appeal. Share Link: https://authors.elsevier.com/a/1cKlP,65-xVdMf 50 days' free access to the article, February 19, 2021
The global gluten-free (GF) food market is continually growing, while the development of high-quality gluten-free bread (GFB) remains a challenge. Wheat gluten is a structure-building protein essential for formulating leavened baked goods. Following these considerations, the current chapter focuses on the key points of GFB development concerning ingredients, processes, and storage conditions, along with recent advances in GF breadmaking, which enabled improvements in structure, texture, acceptability, nutrient and bioactive content, and shelf life of GFB. This chapter first presents some considerations on the GF diet and GF food market, followed by basic information regarding GF breadmaking and approaches used to improve GFB quality, as well as ingredients and nutrition facts of commercially available GFBs, followed by consumer opinion and expectations about this important food product. Current trends in science and innovative GF breadmaking are then described, wrapped up with some suggestions for narrowing the knowledge gap between academia and industry
A 2⁴ full factorial design with four center points was used to investigate the effects of chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and transglutaminase (TGase) on dough Mixolab® parameters and fresh and stored gluten-free bread (GFB) physical properties. Results show that CF and PSY have the greatest effects on the investigated variables. CF increases the loaf-specific volume and crumb firmness values of fresh GFB, effects of increased starch stability (C4) and tendency to starch retrogradation (C5). Both PSY and PSY- CF interactions reduce the loaf-specific volume and increase the crumb firmness of GFB during storage, effects of an increased initial consistency (C1). CF - CGTase interaction reduced crumb firmness during storage, and TGase had no effect. High CF-levels (75 and 100 g/100 g flour weight basis, fwb) combined with low PSY-levels (4.5 and 5.5 g/100 g fwb) resulted in favorable dough consistency for increasing loaf volume and crumb softness. Results also show that the combination of 75 CF and 5.5 PSY (g/100 g fwb) produces a GFB with good physical properties and appearance, reaching values comparable to commercially available fresh and stored GFB.
Background and objectives
Gluten found in wheat, barley, and rye causes celiac disease. The treatment of this disease is based on the gluten‐free diet. This diet involves the consumption of gluten‐free foods including gluten‐free products (GFPs) developed by manufacturers. The objective of this survey is to estimate the nutritional composition of the gluten free products by comparing them to equivalent regular products (RPs) containing gluten.
Findings
While the fiber contents were higher in the gluten free products, protein and sugar contents were lower in comparison to regular products (p<0.0001). The differences in total energy, total carbohydrate, saturated fat, and salt differ from one category to another. The number of gluten free products that have been fortified with iron and vitamins was limited. The category of "Bread and Bakery products" which is the most consumed in Morocco is characterized by a low and high protein and fibre content respectively (p<0.001; p=0.015, respectively).
Conclusions
The nutritional quality of the gluten free products is unbalanced. A significant protein deficiency is noted.
Significance and novelty
It is important to improve the nutritional quality of the gluten free products by replacing gluten with hydrocolloids and protein rich enzymes. A fortification by iron and vitamins remains a necessity to overcome the deficit.
Up to now, most of the research available to improve gluten-free (GF) bread is based on substituting or imitating the gluten network. Slightly less attention is given to technological approaches that modify batter properties such as consistency. This review summarizes the most recent advances to improve GF bread quality, focusing on latest conventional ingredients (e.g. hydrocolloids) and new innovative approaches to replace the gluten-network (i.e., use of enzymes, alternative polymer network), but especially on novel technological approaches, such as high hydrostatic pressure, sourdough technology and non-conventional heating methods. In general, hydrocolloids are still the most studied and well-known additives to gluten-free products, followed by the use of crosslinking enzymes. Within the review, special focus is given to the application of arabinoxylans, which form a stable carbohydrate network in GF batters that may substitute gluten. However, it was seen that technological approaches provide better solutions for enhancing GF bread properties than the latter, especially when non-conventional baking alternatives are applied. From these, ohmic heating resulted the most promising approach to overcome bread quality issues, while remaining time and energy-efficient.
Purpose
Coeliac disease (CD) is a life-long condition requiring strict adherence to a gluten-free (GF) diet. Due to wide claims of availability and lower costs of gluten-free food (GFF) and clinical commissioning groups (CCGs) in England needing to save costs, access to prescriptions for patients with CD is being limited in England. The purpose of this paper is to investigate the availability and cost of GFF in an area where patients with CD have restricted access to prescriptions and to assess the nutritional composition of GFFs available in comparison with foods containing gluten (FCG).
Design/methodology/approach
Eight food categories that were representative of a range of commonly purchased GFFs were selected. Availability and cost of the cheapest and most expensive branded and non-branded GFFs and gluten containing equivalents were surveyed at physical stores ( n =19) and online stores ( n =8). The nutritional composition of some of the widely available GFFs identified ( n =190) and comparable FCGs ( n =218) were calculated using MyFitnessPal.
Findings
None of the budget stores or corner shops surveyed stocked any of the surveyed cereal-based GFFs. Online stores had more availability than physical stores; however, there was no significant difference in cost. GFFs cost, on average, 2.18 times more than FCG. When making nutritional comparisons with gluten-containing food, protein content was lower across 55 per cent of GFF categories. There was significantly less sugar in GF brown bread, crackers, and wholegrain pasta compared with those containing gluten (CG). Another main finding was GF ready-meals contained significantly less salt than ready-meals CG.
Originality/value
Limited resources and perceived wide availability of GF products resulted in reduced GF prescriptions to patients in England. The findings in this study revealed that there is no availability of cereal-based GFFs in budget stores, high cost and limited access to prescriptions can influence adherence to a GF diet and is most likely to affect patients from deprived groups. This study recommends that the prescription of GFF to patients with CD should be continued.
Objective:
The aims of the present work was to assess the content of fiber and resistant starch (RS) in several gluten-free products (GFP), compare them with their gluten-containing analogs (GCP) analytically and with label data, and measure the contribution of these foodstuffs to the fiber content of a gluten-free diet.
Methods:
Total dietary fiber and RS content in a large amount of GFP (n = 55) and their counterparts (n = 55) were measured by analytical techniques based on AOAC methods. Dietary assessment was carried out with a sample of 141 individuals (pediatric and adult patients with celiac disease) submitted to a food frequency questionnaire and a 24-h recall survey (three times on different days).
Results:
In general terms, GFP and GCP showed similar fiber and RS content, with the exception of breads, which revealed a higher percentage of both in GFPs. This food group was the main contributor to fiber intake in both groups of patients. Even if GFPs were blamed for being nutritionally poorer than GCPs, this was not the case for fiber.
Conclusions:
The fiber and RS content were not different in the studied samples, except for the bread. It is noteworthy that label information can underestimate fiber consumption among those with celiac disease, and this must be considered for future database revision. Additionally, we demonstrated a significant effect on the fiber intake of children and adults due to GFPs, and especially to bread, a widely consumed basic product.
The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.
Type 1 diabetes (T1D) is frequently associated with coeliac disease (CD). Individuals with concomitant diseases, should adhere to a strict gluten-free diet (GFD) and control glycaemia to avoid the complications associated with both conditions. However, many aspects of the GFD which is a highly eliminative diet is inferior, compared to conventional gluten-containing diet. In this review, the management of CD associated with T1D are presented and the treatment dilemmas concerning a GFD are discussed in the context of the glycaemic response of gluten-free products. A great deal was also focused on glycaemia control as potential protection against chronic diseases.
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs (n = 114) had as main ingredient the refined rice flour and starches, whereas alternative ones (n = 14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products (n = 86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations – other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality.
Background: The gluten-free market is expanding rapidly. The reasons for this reflect a growing interest in adopting a gluten-free diet (GFD). This is partly explained by an increasing number of people diagnosed with Celiac Disease (CD), but also because of public perceptions that a GFD is a healthy diet option. However, products specifically marketed as gluten-free (GF) are reduced in several sensorial characteristics, are more expensive, and have lower nutritional values than comparable alternatives. Scope and approach: The aim of this review is to provide an up-to-date set of factors that underpin consumers' preferences and adherence to GFD. After screening, 54 articles were considered for the review. Key findings and conclusions: The review classifies the factors affecting GFD in eight groups: "Factors specific to the GFD"; "Socio-demographic factors"; "GF products' factors"; "Psychological Factors"; "Symptoms related to Celiac"; "Celiac Disease's factors"; "Quality of Life"; "Other Factors". Results on the level of association and significance of the factors affecting adherence to GFD are mixed. Moreover, in the process of reviewing the literature, this review reveals that most of the studies that have investigated factors associated with adherence to GFD are focused primarily on celiac patients while neglecting the fact that many non-celiac adopt the diet. From this we discuss future research directions, and what questions remain unanswered in the domain of adherence to the GFD.
Celiac disease is a common, chronic inflammatory disorder of the small intestine triggered by exposure to gluten in individuals with certain genetic types. This disorder affects people of any age or gender. Although often thought to be European in origin, it is now global in extent. Presentations are variable, from asymptomatic patients to severe malnutrition. Initial detection usually relies on celiac-specific serology, and confirmation often requires intestinal biopsy. There have been substantial increases in prevalence and incidence over the last 2 decades for reasons that are almost certainly environmental but for which there is no clarity as to cause.
In recent years, gluten-free (GF) diet has become quite popular among non-celiac individuals and GF versions are now available for an array of processed foods. In this study, we examined how including a GF label in packaging impacts the evaluation of food products in several evaluative dimensions. Participants (N = 202; 63.2% female, Mage = 27.87, SD = 10.72) were presented with images of four food products and asked to evaluate the healthfulness, caloric content, expected taste and level of processing of each product. Overall, results showed that GF (vs. control) products were perceived as more healthful, as having fewer calories and as less processed. No main effect of the GF label was observed for expected taste. In some cases, the impact of the GF label was moderated by the type of product. These findings were independent of participants’ positive beliefs toward GF diet, and of their low self-reported knowledge about GF products. Our findings clarify a potential source of bias for the consumer and may inform evidence-based strategies or policies aiming to promote healthy eating habits.
Background:
Over the past decade, consumer demand for gluten-free products has increased, but little is known about the public health impact of and factors correlated with valuing gluten-free food.
Objective:
Describe the sociodemographic and behavioral characteristics of young adults valuing gluten-free as an important food attribute, and compare their dietary intake with other young adults.
Design:
Cross-sectional analysis of survey data collected in 2015 to 2016 as part of the fourth wave of the Project EAT (Eating and Activity in Teens and Young Adults) cohort study.
Participants/setting:
Population-based sample of 1,819 young adults (25 to 36 years) (57% women, 69% white), initially recruited in Minneapolis-St Paul, MN, public middle and senior high schools.
Measures:
Valuing gluten-free food, weight goals and weight control behaviors, food production values, eating behaviors, physical activity, and dietary intake.
Statistical analyses performed:
Logistic regression models were used to investigate associations with potential correlates of valuing gluten-free food. For dietary intake, adjusted mean estimates were calculated for those who did and those who did not value gluten-free foods.
Results:
Approximately 13% of young adults valued gluten-free food, a characteristic most strongly related to valuing food production practices (eg, organic, locally grown); factors such as Nutrition Facts use and having a weight goal were also related to gluten-free food values. Valuing gluten-free food was related to engagement in both healthy behaviors (eg, eating breakfast daily, eating more fruits and vegetables) and unhealthy behaviors (eg, using diet pills to control weight).
Conclusions and relevance:
Young adults valuing gluten-free food generally engaged in healthier behaviors and had better dietary intake; of concern, they were also more likely to engage in unhealthy weight control behaviors. Valuing gluten-free food may be part of a cluster of behaviors representing an interest in making healthier food choices but may also be a marker for unhealthy weight preoccupation and behaviors.
Background:
Some concerns have been raised about the nutritional composition of gluten-free (GF) food.
Aim:
To compare the nutritional composition of GF food with regular foods.
Methods:
This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test.
Results:
The protein content of GF food is lower in all the categories (P < 0.001). s. Total energy was lower for GF bread (P < 0.001) and higher for GF pasta (P = 0.05). GF biscuits and pasta had higher saturated fats content (P < 0.001 and P = 0.003). No difference was seen for total fat. Sugar content was lower for GF pasta (P < 0.001). Fiber content was lower in GF biscuits, bread substitutes (P < 0.001) and pasta (P = 0.02), higher in bread (P = 0.03). Salt content was higher in GF pasta (P < 0.001) and rusks (P = 0.04), lower in biscuits (P < 0.001).
Conclusions:
There are some differences in the nutritional composition of GF food and regular food. These differences should be taken into account when planning a balanced GF diet.
A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show that the P and W interactions improve the bread quality by yielding a better loaf volume, softer crumbs, and improved bread appearance and enhancing the sensory acceptability scores. The optimum formulation (desirability of 0.89) was prepared with 2.86% P and 82.14% W, increasing the dietary fibre content from 2.5% in the control formulation to 4.0%. The results also show that it is possible to add 17.14% P and 117.86% W to obtain an acceptable GFB with nearly a four-fold increase in the fibre content and a 33% decrease in the glycemic response compared to that of the control formulation.
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Background:
The gluten-free (GF) food market has expanded considerably, although there is limited comparative evidence for the nutritional quality and cost of GF food products. The present study aims to compare the nutrient composition and cost of GF and gluten-containing (regular) foods across 10 food categories in the UK.
Methods:
Nutritional information and the cost of GF foods available in the UK (n = 679) and comparable regular foods (n = 1045) were systematically collected from manufacturer and supermarket websites. Foods were classified using UK front-of-pack labelling for content of fat, saturated fat, sugar and salt and nutrient content, and cost per 100 g were identified and compared between GF and regular foods.
Results:
Overall, more GF foods were classified as containing high and medium fat, saturated fat, sugar and salt than regular foods, although this was not universally consistent. More GF bread and flour products contained high fat and sugar, whereas fewer GF crackers contained high fat and sugar compared to regular foods. High salt content was found more frequently in GF than regular products. On average, GF products were 159% more expensive than regular (£0.44/100 g versus £1.14/100 g). GF items were also more likely to be lower in fibre and protein content than regular foods.
Conclusions:
Differences exist in the nutritional composition of GF and regular food. GF food is unlikely to offer healthier alternatives to regular foods, except for those who require a GF diet for medically diagnosed conditions, and it is associated with higher costs.
The popularity of gluten-free (GF) products has significantly increased in recent years. Products with a Crossed Grain symbol are consumed not only by patients diagnosed with gluten-related diseases, but also by healthy individuals. This study is an attempt to determine the quality of grain GF products in the aspect of their mineral content. Fifty grain GF products (flours, breads, mixes for cooking, snacks, pasta, flakes and others) were selected and the content of eight minerals: calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc was determined. The content of analysed minerals in 100 g of the products was: Ca (<0.01–237 mg), K (17–1417 mg), Mg (7–223 mg), Na (<0.01–1512 mg), Cu (<0.01–1 mg), Fe (0.3–19 mg), Mn (<0.01–4.0 mg), and Zn (0.2–3.1 mg). In general, products from oats, millet, buckwheat, amaranth, quinoa, acorn, and teff contained more analysed minerals than products based on rice, corn, potato, and GF wheat starch.
The market of gluten-free bakery products is considerably growing since better diagnostic methods allow identifying an increasing number of people suffering coeliac disease and other gluten-related disorders such as dermatitis herpetiformis, gluten ataxia, wheat allergy and non-coeliac gluten sensitivity. The only and safe treatment available nowadays for these types of disorders is to follow a strict and permanent lifelong gluten-free diet. Beside the people needing to follow a gluten-free diet for health reasons, a new segment of consumers has arisen who consume gluten-free products as a lifestyle choice. Among the bakery products, bread is a major staple food consumed daily all over the world. The dough and bread quality characteristics (such as gas retaining ability, mixing tolerance, resistance to stretch and extensibility and crumb structure) are mostly attributed to the presence of gluten. Despite the improved quality of gluten-free breads in the last number of years, most products on the market are still described as low quality product. In addition to the low overall quality of gluten-free products, the nutritional value of a large number of them is quite poor. In this context, this review gives an overview on the consumers, which need to follow a gluten-free diet for health reasons. The trends in this gluten-free bakery segment will also be reviewed based on the current analysis of marketing studies. An overview of the major ingredients used in gluten-free bread products will be given. The choice of the ingredients discussed in this paper is based on a comprehensive study of the leading gluten-free breads available on the market, as well as a detailed study of the scientific literature. The impact of the various ingredients on bread-making process and bread quality is also part of this review. Major emphasis will be placed on the application of sourdough as a means to improve gluten-free bread quality.
There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar regular products.
Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled "Gluten-free" and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product.
A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001).
Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.
Purpose:
Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.
Methods:
The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.
Results:
The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.
Conclusion:
The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.
Objective
To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet.
Design
The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label.
Setting
The nutrient composition of each ingredient was obtained from two Italian databases (European Institute of Oncology and the National Institute for Food and Nutrition).
Subjects
The study developed a food composition database including a total of sixty foods representative of different categories of gluten-free products sold on the Italian market. The composition of the products included in the database is given in terms of quantity of macro- and micronutrients per 100 g of product as sold, and includes the full range of nutrient data present in traditional databases of gluten-containing foods.
Results
As expected, most of the products had a high content of carbohydrates and some of them can be labelled as a source of fibre (>3 g/100 g). Regarding micronutrients, among the products considered, breads, pizzas and snacks were especially very high in Na content (>400–500 mg/100 g).
Conclusions
This database provides an initial useful tool for future nutritional surveys on the dietary habits of coeliac people.
The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.
Folate content in some gluten-free cereal products and their main ingredients was determined using a validated method based on reversed-phase high performance liquid chromatography (HPLC) with fluorescence and diode array detection. The main folate forms found in gluten-free products were 5-methyl-tetrahydrofolate and tetrahydrofolate. Starches and low protein flours commonly used as main components in gluten-free products appeared to be poor folate sources with folate content ⩽6 μg/100 g fresh weight. Folate content in gluten-free breads was higher (15.1–35.9 μg folate/100 g fresh weight) due to use of bakery yeast which is a rich folate source. Overall, folate content in gluten-free products was lower than in their gluten-containing counterparts. Therefore, fortification of gluten-free products with folic acid or enrichment of these products with nutrient-dense fractions of cereals naturally free from gluten (such as buckwheat, quinoa, amaranth or millet) can be of interest.
This survey was conducted to assess nutrient intakes and food consumption patterns of adults with coeliac disease who adhere to a strict gluten-free diet.
Three-day estimated self-reported food records were used to assess daily intakes of calories, percent daily calories from carbohydrates, dietary fibre, iron, calcium and grain food servings.
Volunteers for this survey were recruited through notices placed in coeliac disease support group newsletters, as well as a national magazine for persons with coeliac disease. Forty-seven volunteers met all criteria for participation and returned useable food records.
Group mean daily intake of nutrients by gender: Males (n = 8): 2882 calories; 55% carbohydrate; 24.3 g dietary fibre; 14.7 mg iron; 1288.8 mg calcium; 6.6 grain food servings. Females (n = 39): 1900 calories; 52% carbohydrate; 20.2 g dietary fibre; 11.0 mg iron; 884.7 mg calcium; 4.6 grain food servings. Recommended amounts of fibre, iron and calcium were consumed by 46, 44 and 31% of women and 88, 100 and 63% of men, respectively.
Nutrition therapy for coeliac disease has centred around food allowed/not allowed on a gluten-free diet. Emphasis also should be placed on the nutritional quality of the gluten-free diet, particularly as it concerns the iron, calcium and fibre consumption of women. The use of the estimated food record as the dietary survey method may have resulted in the under-reporting of energy intake. Due to the small sample size and possible bias of survey participants, the findings of this survey may not be representative of the larger coeliac community.
Salas-Salvad o. 2020. A comparison of the nutritional profile and price of glutenfree products and their gluten-containing counterparts available in the Spanish market
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