Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

Santos, Fernanda G.; Aguiar, Etiene Valéria de; Capriles, Vanessa Dias

doi:10.1080/09637486.2018.1551336

Cited by 28 publications

(27 citation statements)

References 23 publications

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“…Corn, potato, cassava, and rice flours/starches were the main ingredients in the analyzed GFB samples, confirming the pattern evidenced in studies about the main ingredients used in Brazilian gluten-free bread [40]. Cassava starch, corn starch, and modified (non-specific) starch were the primary sources of starches in samples with a high GI (Supplementary file- Figure S2).…”

Section: Discussionsupporting

confidence: 81%

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Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

et al. 2020

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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.

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Section: Discussionsupporting

confidence: 81%

“…Although a few studies have already discussed some GFB ingredients and nutritional label information, this study is the first one providing analytical data regarding the chemical composition, and the in vivo GI of GFB commercialized in Brazil [38][39][40].…”

Section: Discussionmentioning

confidence: 99%

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

et al. 2020

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“…Results also reveal dissatisfaction with the dry aspect of GFB and commercial availability, and negative assimilation to this product. The "ingredients used during product preparation" category features both traditional ingredients, such as rice flour and starches, and new trends, such as dairy and lactose-free, and sourdough (Capriles et al, 2020), with consumer perception agreeing with the literature regarding the long list of ingredients used for GFB formulation (Roman, Belorio, & Gomez, 2019;Santos, Aguiar, & Capriles, 2019). A promising approach to improve the nutritional quality of GFB is the use of flours derived from alternative raw materials, such as gluten-free cereals, (Capriles et al, 2020;Capriles & Arêas, 2014).…”

Section: Consumers' Perceptions and Expectations Of Gluten-free Breadsmentioning

confidence: 99%

“…In the nutritional characteristics category, perceptions such as functional, healthy, fitness, low carb, and caloric were likely due to a "health halo" effect related to GF products, leading consumers to consider GF-labeled products as healthier, having fewer calories, and being less processed (Prada, Godinho, Rodrigues, Lopes, & Garrido, 2019). Other words like fiber and wholemeal could be related to consumer expectation, since these characteristics are rarely found in the GF breads currently commercially available in Brazil, according to the analysis of the ingredient list and nutritional facts performed by Santos et al (2019).…”

Section: Consumers' Perceptions and Expectations Of Gluten-free Breadsmentioning

confidence: 99%

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Alencar

Araújo

Faggian

et al. 2021

Journal of Sensory Studies

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As a result of increased research and development, people suffering from celiac disease have more options for gluten-free (GF) products; but we still lack information about celiac consumer's opinions on GF food and whether their requirements are met by currently available products. In this study, we analyzed celiac consumers' opinions and perceptions on commercially available GF products-particularly bread-and provided insights for food scientists and producers. To this end, we applied projective techniques of sentence completion task, word association, freelisting, and open-ended questions. A total of 205 celiac consumers completed the online survey. Despite the rise of the GF market, celiac patients are dissatisfied with the taste, texture, price, and availability of GF products. Bread is a staple GF product, consumed daily by 93% of the participants. Results show that consumers expect improvements that result in the production of soft, moist, and tasty GF bread, with lower price and better availability. Practical ApplicationsThis study provides understanding about the celiac consumers' opinions, expectations and perceptions about gluten free products using projective techniques. Its results will help: (a) define strategies to improve sensory aspects, especially taste, texture and price of gluten-free breads; (b) increase awareness and understanding of the food industry with information on perceptions that can be used when developing or enhancing commercially available products on the market. This study shows the effectiveness of projective techniques in obtaining consumer opinions on quality aspects of gluten-free bread. | INTRODUCTIONThere has been an increase in the number of gluten-free (GF) diet followers in recent years, partly due to an increased prevalence and awareness of gluten-related disorders-especially celiac disease, which has become a notorious public health issue worldwide-but mainly due to the widespread belief that a GF diet is healthier and more suitable for weight management (el Khoury, Balfour-

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“…Apesar dos consideráveis avanços realizados nas últimas décadas, os PSG ainda apresentam aparência, textura e sabor insatisfatórios, além de baixo conteúdo nutricional e curta vida de prateleira (Alencar, Capriles, 2019;Santos et al, 2019;Bender, Schönlechner, 2020;Capriles et al, 2020).…”

Section: Introductionunclassified

Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado

Faggian

Aguiar

Araújo

et al. 2020

RSD

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Apesar do expressivo crescimento da pesquisa e do mercado de produtos sem glúten, os pães sem glúten (PSG) ainda apresentam aparência, textura e sabor insatisfatórios, além de baixo conteúdo nutricional e curta vida de prateleira. Assim, a melhoria das propriedades tecnológicas e nutricionais dos PSG continua sendo um desafio. A incorporação de matérias-primas alternativas ricas em nutrientes e compostos bioativos, como as leguminosas, é uma estratégia para melhorar a qualidade nutricional e diversificar esses produtos. A farinha de feijão (FF) apresenta potencial como ingrediente alimentar, e sua utilização pode contribuir no desenvolvimento de novos produtos, fortalecendo a cadeia produtiva, além de promover a saúde e nutrição dos consumidores. Nesse contexto, o objetivo do estudo foi avaliar o potencial da FF na panificação sem glúten. O planejamento fatorial 22 foi utilizado para investigar os efeitos das variações dos níveis de FF (0 a 100% base farinha - bf) e de água (A) (150 a 200% bf) nas propriedades físicas, composição centesimal, e aceitabilidade dos PSG. Utilizou-se metodologia de superfície de resposta e análise de componentes principais para definir a formulação ótima. Os resultados indicam o potencial da FF na elaboração de PSG, demonstrando que a incorporação de 50% de FF foi capaz de aumentar o volume específico, diminuir a firmeza e dureza, além de possibilitar incremento dos teores de cinzas, proteínas e de fibra alimentar, obtendo-se PSG com alto teor de fibra.

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Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

Cited by 28 publications

References 23 publications

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

What about gluten‐free products? An insight on celiac consumers' opinions and expectations

Potencial da farinha de feijão no desenvolvimento de pão sem glúten com valor nutricional agregado

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