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Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a "supergrain", teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations' Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff's full potential. This review explores teff's dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security. [ABSTRACT FROM AUTHOR]

Background: Sorghum (Variety: Parbhani shakti) is India's first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today's customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5). This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose. [ABSTRACT FROM AUTHOR]

Background: Cookly is a bread manufacturer that uses cassava as the main ingredient to produce gluten-free products. Cookly requires innovative development of derived products that cater to consumer needs. Purpose: This study aims to identify consumer characteristics, analyze consumer preferences, and formulate an innovation plan for Cookly gluten-free derived bread products. Design/methodology/approach: The sample for this study consisted of 100 participants selected through purposive and snowball sampling. Data analysis utilized descriptive analysis and conjoint analysis. Findings/Result: The study found that Cookly consumers were evenly distributed in terms of gender, aged between 18-25, mostly unmarried, residing in Bogor, with a high school education, and working as students or employees, with a monthly expenditure ranging from IDR500,000-IDR3,000,000. Conclusion: The most preferred attribute combination by respondents was a dominant savory taste with relatively low sugar content, a soft texture, bread with color, packaged in environmentally friendly boxes, and priced between IDR10,000- IDR25,000 Originality/value (State of the art): Cookly developed a convenient gluten-free bread product, the Gluten-Free Toasted Cassava Bread, with savory flavors offered as signature menu items and a "make your own" option. Additionally, Cookly switched from plastic packaging to eco-friendly packaging and improved production efficiency through the use of new tools and adjustments to raw material restocking schedules. [ABSTRACT FROM AUTHOR]

Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming yam tuber, mashing + mocaf + water. Second (SST), steaming slice of yam tuber, mashing + mocaf + water. Third (SCT0.5), soaking slices of yam tuber in citric acid 0.5%, mashing + mocaf + yam tuber mucus. The last (SCT1) is soaking slices of yam tuber in citric acid 1%, mashing + mocaf + yam tuber mucus. The result showed that the amount of water, the ratio between purple yam paste and mocaf, the lead time, and the processing technique play important roles in shaping the texture of the dough. The third technique (SCT0.5) produced higher hardness, adhesiveness, springiness, and cohesiveness dough than the other techniques. However, none of the texture profiles strongly correlate with the dietary fiber content. These results can be used better to understand the free gluten food application of yam tuber.

Pada umumnya cookies yang biasa ditemukan terbuat dari tepung terigu. Tepung terigu mengandung 80% gluten dari total protein yang terkandung. Gluten harus dihindari oleh orang yang alergi gluten dan penyandang celiac disease. Penggantian penggunaan tepung terigu dengan tepung modified cassava flour (mocaf) merupakan salah satu cara agar konsumen yang sensitif terhadap gluten dapat mengonsumsi cookies. Namun demikian, tepung mocaf mempunyai kandungan protein yang rendah. Oleh karena itu, diperlukan tambahan sumber protein lain seperti hidrolisat protein ikan (HPI) lele. Penelitian ini dilakukan untuk mengetahui formulasi penambahan HPI terbaik pada gluten free cookies. Sampel cookies dibuat dengan variasi bahan utama tepung terigu sebagai kontrol, tepung mocaf tanpa penambahan HPI, dan tepung mocaf dengan penambahan HPI 1%, 2%, dan 3%. Selanjutnya, dilakukan uji tingkat kesukaan (hedonik) oleh 30 panelis tidak terlatih, uji fisik, proksimat, dan mikrobiologi. Gluten free cookies terpilih yakni cookies dengan penambahan HPI 3%, dengan nilai tingkat kesukaan secara keseluruhan 7,30. Cookies ini memiliki kadar air 2,54±0,00%, abu 1,87±0,00%, lemak 30,55±0,01%, protein 4,38±0,00%, dan karbohidrat 60,66±0,02%. Nilai uji fisik cookies terbaik untuk parameter bake loss sebesar 17,07±0,52% dan spread ratio 7,09±1,01 cm, serta parameter mikrobiologi Angka Lempeng Total (ALT)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flour as the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a protein compound from cereals that cause allergies and irritate the small intestine and can also cause celiac (autoimmune) disease in certain people. Several studies have substituted wheat flour for making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taro flour and wheat flour. This research used 100% pure taro flour with additional ingredients of two types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed to determine the organoleptic results of fettuccine from 100% taro flour based on the formulation using the type of egg yolk and boiling time. This study used a completely randomized trial (CRD) design with four treatments and two repetitions. The types of treatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use of boiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use of boiled chicken eggs for 1 minute. The research results showed that fettuccine was successfully made using 100% taro flour without being mixed with wheat, using additional egg yolk as a binder. A perfect assessment was obtained from the expert panelists for the duck egg yolk formula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in terms of taste, color, and texture, but not aroma. [ABSTRACT FROM AUTHOR]

This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits' redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores. [ABSTRACT FROM AUTHOR]

The compliance with a strict GF diet is not easy, as GF products are generally not widely available, are more expensive and have lower palatability and nutritional value than their gluten containing counterparts. The aim of this research was gluten free biscuit enriched by resistant starch that compensate some of these defects. This study investigatedeffect of different proportions of corn flour and rice flour (0-100%) and resistant starch (0-2%). Combination of resistant starch with flours reduced biscuit diameter increment and increased height increment. All of independent variables affected volume positively and the highest volume was seen at samples with more corn flour. Resistant starch addition to flours decreased development coefficient. Firmness of biscuit samples was reduced by resistant starch. Investigation of color revealed that resistant starch addition decline L*. In terms of organoleptic evaluation, resistant starch reduced total acceptance of biscuits. Rheological results indicated that all of biscuit dough has solid-like behavior. Resistant starch had the greatest effect on the storage and loss modulus. Finally, optimization results revealed that 88.79% corn flour, 9.21% rice flour and 2% resistant starch established the best result in gluten free biscuit. [ABSTRACT FROM AUTHOR]

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread. [ABSTRACT FROM AUTHOR]

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber–based fractions. Their applications in gluten‐free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y‐2311‐1 was utilized in a mulberry and rice flours–based gluten‐free cookie formulation for the first time. Effects of various xylanase concentrations on gluten‐free dough rheology and cookie characteristics were elucidated. Only rice flour–based cookie and only wheat flour–based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration‐dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten‐free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration–dependent manner for all cookie types. Hardness values of both types of gluten‐free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours–based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation. [ABSTRACT FROM AUTHOR]

In the current study, four different varieties of wafer premixes incorporated with malted finger millet flour, pearl millet flour, sorghum flour and mixed millet flour (finger millet, pearl millet and sorghum) were developed by replacing refined wheat flour as millets are rich in dietary fiber, vitamins, and minerals including other nutrients and have several beneficial effects to our health. Malting helps to increase digestibility by breaking down complex substances into simple one and helps in increasing the bioavailability of some nutrients. The variety of developed premixes has four distinct flavours namely, chocolate flavour for ragi wafer premix, cinnamon flavour for bajra wafer premix, vanilla flavour for jowar wafer premix and strawberry flavour for the mixed millet wafer premix. Raw materials were procured from local grocery shops and e-commerce platform. Trials were taken by developing ice cream cones using malted millet flour and other raw materials. The amount of ingredients to be used to develop the premixes was decided through the organoleptic evaluation performed using a 5-point hedonic scale. Among these four premixes, wafers made with ragi (finger millet) wafer premix got the most overall acceptability score followed by jowar (sorghum) wafer premix, mixed millet wafer premix and bajra (pearl millet) wafer premix. Standby pouches made of LDPE were used as packaging material to perform the primary functions of packaging such as protection, preservation, and presentation of the product inside the packet. Developed premixes were subjected to physical, chemical, and microbial analysis to evaluate the quality and storage behaviour. The main motive of this study was to develop healthier version of wafers without compromising their taste as well as texture and to know the effect of using different kind of millets in the processing of wafers. Cereals can be replaced by millets to add more nutrition in daily diet. So, if millets are used in commercial snack products, then it can contribute to the upliftment of total health of a community. Wafers in the form of cones, bowls etc. can contribute to edible cutlery which is sustainable and can reduce the load of waste from the food industry. [ABSTRACT FROM AUTHOR]

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers. [ABSTRACT FROM AUTHOR]

Taking wheat bread as the control, this study explored the effects of five exogenous plant and animal proteins, soybean protein isolate, pea protein isolate, corn gliadin, whey protein concentrate and egg white protein, on the mixing characteristics, gelatinization characteristics, rheological characteristics, specific volume and sensory analysis of rice dough and bread. The results showed the addition of exogenous proteins can reduce the retrogradation value of rice dough to a minimum of 211 cP, increase the specific volume of bread to 1.810 mL/g, decrease hardness by about 55.3%, and decrease adhesive strength to 2 710.12 g. The soybean protein group with 12% plant protein had the largest number of pores, fine texture and uniform color, and the water holding capacity and sensory quality were the best. The bread hardness of 9% whey concentrated protein group in animal protein decreased significantly by about 2 032.9 g (A<0.05). At this time, the dough hardness was closest to that of wheat dough, and the elasticity was 0.82%. The taste was soft, which had the best effect on improving the texture characteristics of rice bread. Therefore, the quality of rice bread can be better improved when the addition of soybean protein in plant protein is 12% and whey concentrated protein in animal protein is 9%. [ABSTRACT FROM AUTHOR]

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC–MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3–50 mg/kg.

IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dietary fiber, has various applications in the meat products processing system as a stabilizer, fat substitute, structural components, etc. The addition of hydrocolloids also helps to improve the rheological properties of gluten-free products. The purpose of this research was to evaluate the effect of quinoa-corn mixed flour in the preparation of nugget batter as a gluten-free combination as an alternative to wheat flour, and also to investigate the effect of adding HPMC hydrocolloid on the final product characteristics. In this research, a rotatable central composite design was used to investigate the effect of two independent variables including different proportions of quinoa-corn flour (0-100, 50-50, 100-0%) and different levels of hydrocolloid (0.5-1-1.5%) on the quality characteristics of nugget. With the increase of quinoa replacement level, moisture content (0.60), batter pick up (138) and redness level 5.5 (a*) increased, and oil content (11), hardness (7.5), brightness level 41(L*), yellowness level 20(b*) decreased. The increase of HPMC also caused an increase in moisture content (0.59), brightness level (L*) of 0.39, batter pick up (137) and decrease in oil content (10) and hardness (7). Optimum conditions for the production of gluten-free nugget were determined by considering the optimal amounts for the production of high quality and healthy products, contained 90% quinoa and HPMC at a level of about 1%. Materials and Methods Corn flour was purchased from the pilot of Ferdowsi University of Mashhad. The de-saponified quinoa was prepared from Kashmir and then ground. In order to make the grains more uniform, both flours were sieved using a 30 mesh. Hydrocolloid hydroxypropyl methylcellulose was also prepared from Kian Shimi Mashhad. Oyla frying oil was used for frying the samples.The chicken nugget formulation was a mixture of 86% minced chicken, 10% onion, 1.5% garlic powder, 1% salt and 1.5% pepper. After complete mixing, these materials were poured into a freezer bag until a homogeneous and uniform mixture was obtained, and they were flatted until they reached the desired thickness (1 cm). Plastics containing chicken paste were stored in the freezer for 2 hours to facilitate cutting. Then molding was done with a circular mold with a diameter of 4 cm (Dehghan Nasiri et al., 2012).The batter formulation consisted of flour, water, baking powder, salt and hydrocolloids. In order to investigate the effect of quinoa and corn flours, and hydrocolloids, these substances were added to nugget water paste in different percentages (quinoa-corn ratio: 0-100, 50-50, 0-100 and hydrocolloids at the level of 1-1 / 5 -0.5%) and then mixed with water by mixer for 1 minute. The molded samples were first coated with flour and then immersed in the batter for 60 seconds and dripped for 30 seconds. Finally, deep frying was performed in the fryer at 170 ° C for 3.5 minutes. The fried samples were taken out of the fryer basket and the excess oil on the surface of the nuggets was removed with absorbent paper. The oil was changed after twice frying. After cooling the samples at room temperature, the tests such as moisture content, oil content, texture (hardness), color, batter pick up, peroxide and overall acceptance were performed.In this study, Design Expert 10.0.7 software and a rotatable central composite design to investigate the effect of two independent variables including different ratios of quinoa-corn flour (0-100, 50-50, 0-100%) and hydrocolloid (0.5-1-1.5%), Was used on the quality characteristics of the nugget. Finally, different models were fitted to the data obtained from the experiments and the best model was selected according to the results of analysis of variance. Results and DiscussionWith increasing quinoa replacement level, moisture content, redness (a*) and pH increased and oil content, batter pick up, texture (hardness), brightness (L*), yellowness (b*) and cooking loss decreased. Increasing the HPMC also increased the moisture content, brightness (L*), cooking loss, batter pick up, and decreased oil content and hardness. Optimum condition for production of gluten-free chicken nuggets, considering the appropriate properties was found to be 90% quinoa flour and 1% HPMC. Conclusion In general, it can be concluded that the addition of quinoa and HPMC leads to the production of high quality products with high moisture and low oil content and high nutritional value.

Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a “supergrain”, teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations’ Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff’s full potential. This review explores teff’s dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security.

The low-carb food trend keeps growing as a healthy option despite the absence of a health/ nutrition claim associated with carbohydrate content. Given the high carbohydrate content and popularity of cereal-based products, it is crucial to explore their reduction in this category through scientific literature and global market analysis. In this study, the low-carb cereal-based products were analyzed in depth. Literature search was conducted to retrieve all the publications about low-carb cereal-based products considering a range of time from 2000 until 2022. Using the same keywords, market search retrieved all product launches having the low-carb mention on their labels. Low-carb interest grew gradually, and it was evident in scientific literature and market launches. Bibliometric analysis showed that North America was the most prolific region in terms of publication number. Retrieved cereal-based products (bakery products, pasta and noodles, alongside snacks) were analyzed nutritionally to compare regular low-carb products to those gluten free. High diversity was found among the products due to the absence of regulation and statistically often significant differences were found in energy, carbohydrates, fiber, and protein contents. Overall, low-carb trends should be approached with caution and the carbohydrate type and portion should be carefully evaluated. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is a chronic disease caused by the consumption of gluten foods and is closely related to type 1 diabetes (T1D). Adherence to a gluten-free (GF) diet is the cornerstone of treating CD, and certain plant proteins added to GF foods affect blood glucose to varying degrees. The aim of this study was to analyze and compare the changes in glycemic index (GI) and incremental area under the postprandial glucose tolerance curve (IAUC) of various foods through consumption of GF foods supplemented with certain plant proteins in non-human primates. The test foods were GF rice cakes with 5%, 10%, and 15% added single plant proteins (rice protein, soy protein, and pea protein) mixed with rice flour, as well as 5%, 10%, and 15% gluten rice cakes, and rice flour alone, for a total of 13 food items, and 12 healthy cynomolgus monkeys were examined for their glucose levels in the blood after fasting and after eating each test food (50 g) for 15, 30, 45, 60, 90, and 120 min after fasting and eating each test food. Fingertip blood glucose levels were measured, and the nutrient content of each food, including protein, fat, starch, ash, and amino acids, was examined. All foods tested had a low GI (<50) when analyzed using one-way ANOVA and nonparametric tests. Postprandial IAUC was significantly lower (p < 0.05) for GF rice cakes with 15% pea protein (499.81 ± 34.46) compared to GF rice cakes with 5% pea protein (542.19 ± 38.78), 15% soy protein (572.94 ± 72.74), and 15% rice protein (530.50 ± 14.65), and GF rice cakes with 15% wheat bran protein (533.19 ± 34.89). A multiple regression analysis showed that glycine was negatively associated with IAUC in GF rice cakes with 5%, 10%, and 15% pea protein added (p = 0.0031 < 0.01). Fat was negatively correlated with IAUC in GF rice cakes supplemented with 5%, 10%, and 15% soy protein (p = 0.0024 < 0.01). In this study, GF rice cakes made with added pea protein were superior to other gluten and GF rice cakes and had a small effect on postprandial glucose. [ABSTRACT FROM AUTHOR]

Background and Objectives: Processing parameters of yellow pea (Pisum sativum L.) flour‐fortified gluten‐free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second‐order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM. Findings: Higher PTWP and lower proof time had significantly (p <.05) lower bread crumb brightness compared to other treatments. Crumb firmness was influenced by the PTWP, water level, and proof time. The optimized parameters for PTWP, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and mean cell diameter of 68.20, 2.6 mL/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf‐life but had significantly (p <.05) lower acceptance scores, than the commercial premix GF bread product. Conclusion: The optimized processing parameters for yellow pea utilization in gluten‐free bread were identified by RSM resulting in optimized quality characteristics of the finished baked product. Significance and Novelty: The principles of RSM were an excellent tool to optimize the physical attributes of gluten‐free bread formulated with yellow pea flour. [ABSTRACT FROM AUTHOR]

Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* values and higher a* values and the total color difference reached 22.86. Especially, 30% and 40% addition of AF led to volume and weight increases and high cooking losses compared to control. Besides these samples exhibited lower firmness values. There were not a significant effect on optimum cooking time, swelling index, water solubility index and brix values. The utilization of AF at the level of 40% increased ash, protein and fat content from 0.89%, 5.64% and 2.64% to 1.14%, 7.70% and 6.83% respectively. The highest total phenolic contents and antioxidant capacity were detected in 40% AF added samples (17.55 and 5.77 fold). Also one of the remarkable results of the study were the lower phytic acid and phytate phosphorus contents with AF usage. The results changed between 184.39-27.54 mg/100g and 52.00-7.76 mg/100g respectively. An increment in water absorption and decrement in C3 and stability values revealed with usage of 30% and upper levels of AF in mixolab measurements. The parameters of sensory analysis evaluated, it was observed that AF addition occured negative effects and it was concluded that although improvement of nutritional composition of gluten free noodles with AF, it may be used maximum 20% as ratio.

The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran’s Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as “I like them.” Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers.

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.

Celiac disease, a serious autoimmune disease, is triggered by the ingestion of gluten. It is associated with many gastrointestinal and extraintestinal symptoms. The cornerstone of treatment is a strict gluten-free diet (GFD). This paper collected studies that were screened between the 15th and 25th of June 2024 and were searched for from many databases and registers, including PubMed, Medline, ClinicalTrials.gov, Cochrane Library, Europe PMC, and EBSCO Open Dissertations. We have included the 12 most relevant studies that examined the effects of GFD adherence among pediatric patients with celiac disease. Evidence suggests that a GFD caused notable improvements in liver function, growth metrics, and quality of life indices. Extraintestinal symptoms such as cardiac dysfunctions and obstructive sleep apnea also showed compelling improvement. We conclude that there are substantial advantages of a GFD in children with celiac disease and call for the need for personal nutritional support to address nutritional deficiencies and long-term studies and comprehensive strategies to optimize treatment outcomes and improve the quality of life for affected children., Competing Interests: Conflicts of interest: In compliance with the ICMJE uniform disclosure form, all authors declare the following: Payment/services info: All authors have declared that no financial support was received from any organization for the submitted work. Financial relationships: All authors have declared that they have no financial relationships at present or within the previous three years with any organizations that might have an interest in the submitted work. Other relationships: All authors have declared that there are no other relationships or activities that could appear to have influenced the submitted work., (Copyright © 2024, Sarwar et al.)

The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC-MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3-50 mg/kg., Competing Interests: None., (© 2024 The Author(s).)

The increasing prevalence of celiac disease and gluten intolerance has led to an increased demand for gluten-free food products in Peru. The research objective was to develop gluten-free cookies from substitute flours, evaluating their physicochemical and sensory parameters. Eight formulations were developed using 100% broad bean, chickpea, pea, kiwicha, quinoa, lentil, corn, and bean flour. One hundred consumers participated in this evaluation (59% women and 41% men). A completely randomized design (CRD) and a randomized complete block design (RCBD) were used for physicochemical analysis and acceptability, respectively. To describe the sensory characteristics of the cookies, Cochran's Q-test and correspondence analysis (CA) were performed. From the results obtained, the lentil cookie presented the highest amount of protein and fiber but lower fat and carbohydrate contents compared to the other samples. In terms of color, the corn cookie was the lightest, with greater luminosity (L*), less redness (a*), and greater yellowness (b*). Regarding the sensory analysis, the CATA questions allowed us to form six groups, and the samples with the greatest acceptability were the corn and chickpea cookies, which were rated as "I like them." Lentil flour crackers are a nutritionally adequate option, and corn flour crackers are highly sensorially acceptable, suggesting commercial opportunities for softer and more flavorful gluten-free products. However, it is crucial to continue researching and developing innovative products to meet changing market demands and offer healthier and more attractive options to consumers., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Silva-Paz, Silva-Lizárraga, Jamanca-Gonzales and Eccoña-Sota.)