Current applications of gluten-free grains – a review

Woomer, Joseph; Adedeji, Akinbode A.

doi:10.1080/10408398.2020.1713724

Cited by 74 publications

(43 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…GF products are often reported being of poorer sensory quality compared to conventional products, especially with regards to texture due to the lack of viscoelastic properties imparted by gluten. GF pasta is generally characterized by high stickiness, low firmness, and is prone to important cooking loss [ 1 , 45 ]. Hydrocolloids and gums have been reported to improve firmness and mouthfeel sensations of GF pasta formulations because they are able to create a network which contributes to a better perceived texture [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Cappa

Laureati

Casiraghi

et al. 2021

Foods

View full text Add to dashboard Cite

This work investigates the effects of red rice (R) or buckwheat (B) flour addition on nutritional, technological, and sensory quality of potato-based pasta (gnocchi). Three gluten-free (GF) and three conventional (C) samples were produced in an industrial line without any addition or with 20% R or B. R and B addition significantly (p < 0.05) reduced starch content and increased fat amount and ready digestible starch fraction (potential higher glycemic impact). R addition significantly (p < 0.05) worsened GF pasta structure, increasing solid loss in cooking water (5.4 ± 1.2 vs. 4.1 ± 0.5 g/100 g pasta) and reducing product firmness (408 ± 13 vs. 108 ± 2 N). B addition resulted in intermediate consistency (243 ± 8 N), despite the highest total fiber content and weight increase during cooking. Similar trends were found in C samples, indicating a better texturizing capacity of B in comparison to R. Samples without any addition were the most liked (C = 67.4 and GF = 60.6). Texture was the major contributor to liking: uniform structure and firm texture were positive predictors of liking, whereas a granular and coarse matrix contributed negatively. The outcomes of this research can be useful in developing GF potato-based pasta for consumers focused on healthier foods and for industries willing to better valorize their products.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Cappa

Laureati

Casiraghi

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…This is a disadvantage since adequate protein is needed in gluten‐free product development, both in improving textural quality and nutritional content. [ 4 ] Hence, this characteristic should be evaluated when utilizing these flours to produce gluten‐free cereal products. Simple efforts can be implemented to improve the food product quality based on the gluten‐free flour such as by adding the functional ingredients or additives (protein, gums, hydrocolloids, and emulsifier).…”

Section: Resultsmentioning

confidence: 99%

“…[ 2,3 ] Gluten‐free food has become part of the new healthy lifestyle trend with significant increasing demand over the years. [ 4 ]…”

Section: Introductionmentioning

confidence: 99%

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

et al. 2020

View full text Add to dashboard Cite

This study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

show abstract

“…Globally, GF product sales reached 4.63 billion USD in 2017 and are expected to reach 6.47 billion USD by 2023. [1] GF diets are currently the only effective means of treating the individuals with gluten sensitivity, gluten allergy, and celiac disease. Some American studies revealed that the population of Americans suffering from these diseases is 1 in every 14 people.…”

Section: Introductionmentioning

confidence: 99%

“…Some American studies revealed that the population of Americans suffering from these diseases is 1 in every 14 people. [1] Many GF products are put into production including bread, pasta, noodles, biscuits and cakes. Of the different types of GF foods, cakes are of great importance from a commercial standpoint due to their ease of preparation and their relatively low selling price.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Mousa

2021

International Journal of Food Properties

View full text Add to dashboard Cite

The current work aimed to study the effect of adding gum Arabic and varying fat (butter) contents on the physicochemical characteristics of gluten-free quinoa cakes and compared it to cakes made from 100% wheat flour and control quinoa flour. Gum Arabic (GA) was supplemented in three levels (0.1, 0.5, and 1%, w/w) while fat was simultaneously reduced at 25, 50, and 75% (w/v) during the preparation of 100% gluten-free quinoa cakes (GFQCs). A coupling effect of 1% GA and 50% lower fat was successfully applied to inhibit AA up to 83%, fat oxidation up to 64%, and browning intensity up to 59.1% without impairing the baking performance. Moreover, supplementation of 1% GA produced softer and lighter QFQCs, which was similar to 100% wheat cakes. The odor intensity detected by electronic nose technique was also lowered in QFQCs. Consequently, the current work serves the worldwide demand for gluten-free bakery products having healthier profile with low fat oxidation and AA formation.

show abstract

Current applications of gluten-free grains – a review

Cited by 74 publications

References 89 publications

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction

Contact Info

Product

Resources

About