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Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6–6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols. [ABSTRACT FROM AUTHOR]

This research seeks to determine effects of rising interest in gluten-free foods on U.S. retail food demand and, ultimately, producer and consumer welfare. Increased gluten-free interest led to a modest reduction in cereals and bakery demand and increases in meat, alcoholic beverages, and food away from home demand. Combining estimated effects with an equilibrium displacement model suggests the reduction in cereal and bakery demand decreases wheat and barley producer profits by US$7.2 million/year. After accounting for positive demand impacts on other products, results indicate wheat and barley supply is redistributed away from food production into animal production, increasing wheat producer welfare. [ABSTRACT FROM AUTHOR]

Consumption of a gluten-free diet or avoiding exposure to gluten is the only feasible and effective treatment available for coeliac patients to date. Although many grains and their products are naturally gluten-free, the possibility of gluten cross-contamination must be considered. Since such data are not available for Indian markets, we carried out this pilot study (n = 160) to assess gluten contamination in various grain-based food products from the category of breakfast products, flours, and batters made from grain that are naturally gluten free. The gluten was extracted from samples using 60% ethanol and gluten analysis was carried out using a commercially available competitive ELISA, which utilises a monoclonal antibody. Nearly 9.8% of the products labelled as gluten-free and 36.7% of the products made from naturally gluten-free grain were found to contain gluten above 20 mg/kg. Among products made from naturally gluten-free grain, 35.9% of the flour samples and 85% of the oat samples (11.67–1830 mg/kg) were contaminated with gluten. In the case of flours, unbranded samples collected from local markets (70%) and directly from local mills (30%) showed gluten content above Codex safety levels (20–400 mg/kg). Among products labelled as gluten free (n = 51), only 5 samples showed gluten contamination above 20 mg/kg although levels were well within 100 mg/kg (32.5 ± 5.8). Our study suggests that there is a likelihood of gluten contamination in products that are sourced from local retailers and millers. [ABSTRACT FROM AUTHOR]

The by‐product of plant‐based beverages, okara, can be dried in a nutritious flour, but it generates dense bakery products due to high water absorption. Gluten‐free bread often tastes dry, so the objective of this work was evaluating okara flour as thickener for mouthfeel enhancement. Proximate analysis revealed that chickpea okara contained more starch than soy (35.3 vs. 3.41 g/100 g), less insoluble fibre (43.3 vs. 57.0 g/100 g) and protein (9.51 vs. 18.1 g/100 g). Water absorption capacity was higher in okara than flour and for soy (8.29 vs. 6.01 g g−1, respectively). When added to a gluten‐free batter, both okara flours significantly increased viscosity. Upon addition of either okara to gluten‐free bread (2% w/w) moisture content increased from 31.6 to 33.5 and 36.5 g/100 g, while crumb hardness increased by up to 45% and specific loaf volume decreased by up to 42%. Soy okara flour enhanced moistness of gluten‐free bread. [ABSTRACT FROM AUTHOR]

Celiac disease is an autoimmune gastrointestinal disorder that occurs in sensitive individuals upon the consumption of gluten. It is one of the most common genetic abnormalities in the world, which is triggered during the process of digestion of gluten protein and the only way to treat it is to go on a gluten-free diet. The purpose of this research was to apply methods of Response Surface Methodology (RSM) and Central Composite Design (CCD), and to study the effect of independent variables including various concentrations of xanthan gum, guar and carboxymethyl cellulose gum (0, 0.3, and 0.6%) on physicochemical, rheological and organoleptic properties of gluten-free biscuits based on rice flour. The equations achieved through the examinations revealed that independent variables had significant effect (P < 0.05) on the parameters. Among the studied parameters, the effect of xanthan gum concentration was found as the most efficient variable. The results also showed that increasing the concentration of the gum would increase the moisture content, total ash, color changes, and overall acceptability of gluten-free biscuits, while decreasing their hardness and Spread Ratio. In general, the optimization of the researched variables showed that using 0.6% xanthan gum, 0.3% guar gum and 0.13% carboxymethyl cellulose gum would result in production of desirable sample products that would be similar in qualitative characteristics and overall acceptability to the wheat flour biscuits, and could be used for celiac patients’ diet programs. [ABSTRACT FROM AUTHOR]

Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.

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.)

Fruit and vegetable waste represent a significant source of nutrients, such as polyphenols, minerals, fibre etc. For the food industry, they make a huge contribution from an economic point of view. In our work, we observed the by-products of plant processing as possible local sources of biologically active componets for the further application in gluten-free products. The total polyphenols, antioxidant activity and crude protein in eight samples of plant by-products (apple, buckwheat, tomato, chilli and grape varieties of Irsai Oliver, Red Traminer, Alibernet, Cabernet) were determined. The crude protein content ranged from 1.4% in buckwheat pomace to 15% in chilli pomace. The highest polyphenol content was found to be in Alibernet grape pomace (256.9 mg.kg-1) and the lowest in chilli (155.15 mg.kg-1) pomace. The antioxidant activity of pomace ranged from 535.2 to 1359.49 mg.dm-3. Gluten-free products such as muffins and knäckebrots were designed, into which by-products were applied in the amount of 3%, except for chilli (0.5% addition). Developed gluten-free products were evaluated by sensory and texture methods. As the sample with the highest sensory quality were concluded to be muffins made with 3% addition of Cabernet pomace. Grape and apple pomace can be recommended in gluten- free muffin production and tomato pomace in gluten free knäckebrot production. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate effect of additives premix (guar gum (0.8%), xanthan gum (0.3%), and glycerol mono-stearate (0.9%), surface coating (groundnut oil, ghee, and potassium sorbate solution), and storage temperatures (30 ± 2 °C and 4 ± 2 °C) on the staling kinetics of gluten-free flatbread (GFFB). Fuzzy mathematical approach was employed to select the surface coating for GFFB. Staling kinetic was monitored for control GFFB with/without additives and with/without groundnut oil surface coating at different storage temperatures for 192 h. The staling parameters such as moisture, tear force, water-soluble starch, total phenolic content, and antioxidant activity were studied. Staling kinetics in GFFB followed first-order kinetics. Staling rate was successfully retarded with the help of additives, oil coating on the surface of the flatbread during storage temperatures. GFFB prepared with additive premix followed by groundnut oil coating has fresh flatbread alike characteristics when stored at 4 ± 2 °C for the period of 192 h. [ABSTRACT FROM AUTHOR]

Water plays a key role in dough formulation and bread quality. Particularly in gluten-free doughscontaining hydrocolloids, water is important in regulating the solubility of the components,dough consistency and resulting bread texture and quality. Therefore, the texture and quality of gluten-free bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from1.86 to3.14mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0.325 N to 0.273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to moldgrowth than those with low water content (80 and 90%).Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130%water in formulation, received the highest overall acceptance scores. [ABSTRACT FROM AUTHOR]

The use of Chia seed in bakery products, in addition to increasing the nutritional value of these products, can act as a hydrocolloid and gluten substitute in gluten-free products. The aim of this study was toexplore the use of Chia flour (at weight concentration of 3, 6, 9, and 12%, based on flour) as a functional ingredient in gluten-free (GF)breadmaking and to evaluate its impact on the technological (volume, hardness, porosity andcolor), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidantactivity) and sensory properties of the obtained loaves. Increasing levels of Chiasupplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% Chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of Chia powder, thebrightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardnessvalues were found in 12% Chia bread and control, respectively. Results indicated that breadsincorporating Chia flour showed higher amounts of protein, fiber, ash and lipid. Increasinglevels of Chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% Chia flourswas higher than that of control. [ABSTRACT FROM AUTHOR]

Main conclusion: Emerging insights in buckwheat molecular genetics allow the integration of genomics driven breeding to revive this ancient crop of immense nutraceutical potential from Asia. Out of several thousand known edible plant species, only four crops-rice, wheat, maize and potato provide the largest proportion of daily nutrition to billions of people. While these crops are the primary supplier of carbohydrates, they lack essential amino acids and minerals for a balanced nutrition. The overdependence on only few crops makes the future cropping systems vulnerable to the predicted climate change. Diversifying food resources through incorporation of orphan or minor crops in modern cropping systems is one potential strategy to improve the nutritional security and mitigate the hostile weather patterns. One such crop is buckwheat, which can contribute to the agricultural sustainability as it grows in a wide range of environments, requires relatively low inputs and possess balanced amino acid and micronutrient profiles. Additionally, gluten-free nature of protein and nutraceutical properties of secondary metabolites make the crop a healthy alternative of wheat-based diet in developed countries. Despite enormous potential, efforts for the genetic improvement of buckwheat are considerably lagged behind the conventional cereal crops. With the draft genome sequences in hand, there is a great scope to speed up the progress of genetic improvement of buckwheat. This article outlines the state of the art in buckwheat research and provides concrete perspectives how modern breeding approaches can be implemented to accelerate the genetic gain. Our suggestions are transferable to many minor and underutilized crops to address the issue of limited genetic gain and low productivity. [ABSTRACT FROM AUTHOR]

Gluten free (GF) protein enriched cookies with reduced calories were developed using sweet potato, rice, sorghum and corn flour. The level of sweet potato flour was standardized and found acceptable up to 55% with corn, sorghum and rice flour at the ratio of 1:3:5 respectively. High protein and low calorie gluten free cookies were developed by replacing sweet potato flour with whey protein concentrate (WPC) at 0, 5, 10 and 15% levels and sucrose with sucralose at 0, 30, 50, 70 and 100%. It's physical, proximate and sensorial characteristics were considered and it was investigated that the thickness and hardness of GF cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of WPC while there was raise in protein and crude fiber content and reduction in fat, carbohydrate and calorie contents. The GF cookies with 15% and 70% replacement of WPC and sucralose respectively scored highest for the entire sensory characteristic. [ABSTRACT FROM AUTHOR]

Abstract Starch-rich kiwifruit was made into flour to manage the culled kiwifruit from harvesting and for potential value added processing. Physicochemical properties of the flours made from starchy (unripe)/starch-less (eating-ripe) kiwifruit ('Hayward' and Gold3) were studied and compared to those of traditional flours (potato, maize and wheat). Contents of total dietary fiber and free phenolics and in vitro antioxidant capacities of kiwifruit flour were significantly higher than those of potato, maize and wheat flours. These nutritional properties suggested that the starchy kiwifruit flour could be a "healthy" food ingredient. Pasting, gel texture and dynamic oscillatory analysis showed that the starchy kiwifruit flours had some similar characteristics to traditional flours with differences. The viscosity and gelation were little developed in the flours of eating-ripe kiwifruit. The flour properties were much determined by starch content and properties. The starchy kiwifruit flour may be used for "novel" and "healthy" food formulations. Graphical abstract Image 1 Highlights • Nutritional properties of starchy kiwifruit flour were analyzed. • Starch properties largely influenced physical properties of kiwifruit flour. • Properties of kiwifruit flour had some similarities to traditional flours. • Kiwifruit flour has potential for food/non-food uses with health benefits. • Kiwifruit flour can be a viable alternative for culled fresh kiwifruit utilization. [ABSTRACT FROM AUTHOR]

Highlights • Inulin content is greatly affected during breadmaking. • Polymerization degree of the inulins determines their hydrolysis susceptibility. • Low invertase activity yeasts are recommended for making inulin enriched gluten free breads. Abstract Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity. However, breadmaking might frustrate the enrichments efforts due to inulin loss. In this study we aimed at studying the inulin enrichment of GF bread. Two different yeasts [having normal (Y1) or reduced (Y2) invertase activity] were used to leaven the breads enriched with five marketed inulins, which differed for the degree of polymerization (DP) and the manufacturer. Inulin replaced 10% of the rice flour and had low, intermediate or high DP, which ranged from 2 to 20; ≈20; ≥20, respectively. Fructan hydrolysis occurred during leavening of Y1-GF breads, reaching losses up to 40% after baking, depending on the diverse DP of the inulin-forming fructans. Inulin loss was less relevant in Y2-GF breads (up to 5% after baking) than Y1-GF breads. Crumb texture was not negatively influenced by inulin presence, even if this was high (e.g., Y2-GF breads). Information collected within this study may provide further insight to better optimize a GF bread formulation in view of inulin enrichment. [ABSTRACT FROM AUTHOR]

Additives, elastic proteins and flour modification treatments such as germination and extrusion help in the enhancement of the viscoelastic as well as subjective properties of a dough system and flatbread characteristics. Hence, in the present study efforts were made to substitute the gluten free formulation with modified flours as well as elastic proteins and additives. Mixture design approach was used for the purpose using central composite design. Response variables were dough rheological parameters like stickiness and strength along with flatbread characteristics like L value, tear force and extensibility. Regression equations were developed to predict the responses of dough rheological parameters and flatbread characteristics. 3D plots were drawn to understand the behavior of these responses. Optimised levels were 1.5% additive premix, 10% extruded flour, 20% germinated flour and 5% whey protein that resulted in 39.09 g dough stickiness, 2.14 g dough strength, 40.9 L value, 224.67 g tear force and 1.70 mm extensibility. Principle component analysis showed significant relationship between dough rheological parameters (dough stickiness, dough strength) and flatbread characteristics (L value, tear force extensibility). [ABSTRACT FROM AUTHOR]

The study aimed to investigate effects of addition of hydrocolloids (guar gum, xanthan gum) and emulsifiers (sodium stearoyl 2 lactylate, glycerol monostearate) on the quality of formulated gluten free dough and flatbread. Simplex centroid design was employed for the purpose. Dough textural parameters (dough stickiness, dough strength, gumminess, elasticity) and flatbread characteristics (tear force, elasticity, hardness, chewiness, and resilience) were studied. Texture profile analysis was done for both dough and flatbread samples. These additives lead to enhanced properties of gluten free dough and flatbread. The optimum formulation for these hydrocolloids and emulsifiers contained guar gum (0.8%), xanthan gum (0.3%), glycerol monostearate (0.9%). This optimum formulation of additives produced gluten free dough and flatbread with better rheological and textural quality. [ABSTRACT FROM AUTHOR]

Koji is a traditional fermentation culture medium, based on Aspergillus oryzae , which is commonly used in the manufacture process of Japanese fermented products such as soy sauce, miso, and sake, and promote enzymatic degradation. Koji is usually prepared by culturing a mold on cereals such as wheat flour, soybean, or rice, but that cultured on seaweeds has not been developed yet. This study prepared the koji by culturing A. oryzae on seaweed nori (dried piece of Pyropia yezoensis), and, then, characterized on this nori koji. The nori koji contained 0.85 μg N -acetylglucosamine, estimated as 6.1 μg mold cells, per gram dry matter and showed various kind of enzymatic activities in glycosidase, protease, and phosphatase as well as traditional soy sauce koji and rice koji. The suitability of these characteristics for degradation of nori was tested on nori sauce culture with and without the addition of the nori koji. After 167 days of culture, the fermentation tank with the nori koji showed over 74% recovery of supernatant while that without the nori koji had less than 57% recovery. The supernatant of culture mashes contained more than two times larger quantity of total nitrogen compounds in nori koji test group against control group. The present study prepared koji on seaweed nori for the first time and demonstrated its advantages to shorten the culture period and increase taste value in nori sauce manufacture. Development of seaweed koji enables a method to prepare cereal allergen free fermented sauces from seaweeds. [ABSTRACT FROM AUTHOR]

The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit by-products has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed. [ABSTRACT FROM AUTHOR]

Chickpeas were already implemented as an ingredient in the making of gluten-free pasta; however, structural agents such as hydrocolloids and different flours were used in order to achieve satisfactory characteristics. Therefore, the aim of this study is to develop pasta dough utilizing only chickpeas as a flour source and to analyze its chemical, technological, and sensory characteristics. The development of gluten-free chickpea pasta used chickpeas (65.7%), egg whites (34.3%) and the control wheat pasta contained wheat flour (61.9%) and whole eggs (39.1%) for comparison. The chickpea pasta presented 37.3% less fat, 53.8% more protein, and 166.5% more dietary fiber. Chickpea pasta also presented good acceptance for every criterion, including texture and taste. In this manner, this study suggests that chickpeas can be used as a satisfactory substitute for wheat, without the use of any structure agents, increasing the amount of healthy options for individuals with gluten-related disorders. [ABSTRACT FROM AUTHOR]

Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of extrusion processing variables of die temperature, feed moisture, and passion fruit shell flour content on the sectional expansion (SEI), longitudinal expansion (LEI), water absorption (WAI), and water solubility (WSI) indices of the extrudates were evaluated using a central composite design. The processing variables caused a marked effect on all the independent variables studied (SEI, LEI, WAI, and WSI). Passion fruit shell flour used in this study contained 56.76% of crude fiber. Additionally, the microstructural view of the cross-sectional areas, internal structure and surface appearance of extrudates containing 0-15% passion fruit shell flour in their formulation revealed that the addition of passion fruit shell flour led to a decrease in expansion and cell size, increase in thickness of air cell wall and rough surface appearance. This study demonstrated the usefulness of developing extruded rich in fiber from rice and passion fruit shell flour. [ABSTRACT FROM AUTHOR]

In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review. [ABSTRACT FROM AUTHOR]

Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of yellow soybeans (SCW). The SCW contained relevant amounts of minerals, representing about 10% of the recommended daily intake (in 100 g of SCW) of iron, potassium and phosphorous. On a macromolecular level, carbohydrates (both soluble and insoluble), protein and saponins were determined and associated to several functionalities: foaming, emulsifying and thickening. Incorporation of SCW in gluten-free crackers resulted in significant textural changes, increasing softness and moisture content of the product during a 2-day storage at room temperature, likely in result of enhanced water dynamics. [ABSTRACT FROM AUTHOR]

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.