Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Gasparre, Nicola; Pasqualone, Antonella; Mefleh, Marina; Boukid, Fatma

doi:10.3390/foods11244095

Cited by 9 publications

(5 citation statements)

References 79 publications

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“…In-depth clinical studies have highlighted the unbalanced intake of protein, carbohydrates, and fat along with the inadequate intake of the limiting nutrients TDF in celiacs as compared to people with a normal diet. In recent years, several studies have developed to ensure the nutritional quality, besides the technological quality, of GF bakery products [25,26]. The experimental GF shortbreads formulated in this research study are nutritionally valuable products, with an interesting intake of TDF, an interesting amount of essential AAs, and a balanced FA composition, despite the presence of butter in the recipe.…”

Section: Quality Parameters Of Selected Shortbreadsmentioning

confidence: 99%

Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Bravi,

Sileoni,

Marconi

2024

Foods

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The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. The removal of gluten from the baked product causes some undesirable traits and different textures and tastes. The main goal consists in creating a food product with the same taste and texture as a product with gluten. Moreover, gluten-free bakery products are usually low-grade sources of protein and poor in dietary fiber. Quinoa is a source of total dietary fiber and valuable protein. In this study, quinoa flour was used as the main constituent in the formulation of gluten-free shortbreads to improve their nutritional properties. Six different recipes with different percentages of quinoa flour have been realized. The formulations were compared with each other and with a wheat flour control shortbread, using textural analysis. The experimental biscuits with textural features more similar to control shortbread were subjected to a triangle-discriminating and preference test and those selected by panelists was characterized from a chemical-physical and sensorial point of view. The experimental shortbreads constituted a good compromise to exploit the good nutritional composition of quinoa while maintaining an acceptable sensory profile.

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Section: Quality Parameters Of Selected Shortbreadsmentioning

confidence: 99%

Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Bravi,

Sileoni,

Marconi

2024

Foods

View full text Add to dashboard Cite

show abstract

“…In-depth clinical studies have highlighted the unbalanced intake of protein, carbohydrates, and fat along with the inadequate intake of the limiting nutrients TDF in coeliacs as compared to people with a normal diet. In recent years, several studies have developed to ensure the nutritional quality, besides the technological quality, of GF bakery products [24,25]. The experimental GF shortbreads formulated in this research study are nutritionally valuable products, with an interesting intake of TDF, an interesting amount of essential AAs, and a balanced FA composition, despite the presence of butter in the recipe.…”

Section: Quality Parameters Of Shortbreadsmentioning

confidence: 99%

Quinoa (Chenopodium quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Bravi,

Sileoni,

Marconi

2024

Preprint

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The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. The removal of gluten from the baked product causes some undesirable traits and different textures and tastes. The main goal consists of creating a food product with the same taste and texture as a product with gluten. Moreover, gluten-free bakery products are usually low-grade sources of protein and poor in dietary fiber. Quinoa is a source of TDF and valuable protein. In this study, quinoa flour was used as the main constituent in the formulation of gluten-free c to improve their nutritional properties. Six different recipes with different percentages of quinoa flour have been realized. The formulations were compared, by rheological analysis, of each other and with a wheat flour control shortbread. The recipes with rheological features more similar to control shortbread were subjected to a discrimination analysis and the preferred was characterized from a chemical-physical and sensorial point of view. The experimental shortbreads constituted a good compromise to exploit the good nutritional composition of quinoa maintaining an acceptable sensory profile.

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“…[103] Edible plant oils play a crucial role in vegan and vegetarian diets, being essential in plant-based meat substitutes, dressings, bakery, and spreads. [104,105] The global vegetable oil market's continued growth and ongoing innovations in corn oil products offer avenues for market expansion.…”

Section: Drivers and Constraintsmentioning

confidence: 99%

Edible corn oil: A holistic exploration from processing to market dynamics

Boukid,

Rosentrater

2024

Euro J Lipid Sci & Tech

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Corn oil is a major agricultural commodity, and it is a staple in kitchens worldwide. This comprehensive review aims to provide a holistic understanding of corn oil processing, composition, nutritional benefits, properties, and market dynamics. The processing of corn oil poses challenges in achieving optimal extraction efficiency while addressing environmental concerns. Currently, hexane‐extracted corn oil dominates the market, with cold‐pressed corn oil being a niche product. Ongoing efforts within the industry focus on exploring alternative, environmentally friendly extraction methods such as critical CO2 and enzymatic‐assisted extraction. Corn oil is recognized for its rich composition in monounsaturated and polyunsaturated fats, tocopherol content, and potential antioxidant benefits. However, its high omega‐6 fatty acid content, while contributing to its stability, has raised discussions about its potential impact on inflammatory responses when consumed excessively. Due to its high smoke point, corn oil is suitable for high‐temperature cooking without compromising its neutral taste. Yet, its oxidation stability is lower compared to other commercial oils. Relying on oleic‐rich varieties or incorporating antioxidants could help enhance its stability and mitigate potential oxidative concerns. In the future, advancements in processing technologies promise to elevate the nutritional profile of corn oil, aligning it with the evolving preferences of health‐conscious consumers and addressing sustainability concerns.Practical Applications. This review provides crucial insights into the processing, nutritional profile, and market dynamics of corn oil, benefiting researchers and industry professionals. By understanding the challenges and advancements in extraction methods, researchers can develop more sustainable and efficient processes. The detailed analysis of corn oil's composition and functionality provides practical solutions for improving product shelf‐life and quality. This comprehensive review supports the optimization of corn oil production and utilization and aids in positioning corn oil as a competitive and versatile option in the global vegetable oil market.

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Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Cited by 9 publications

References 79 publications

Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Quinoa (Chenopodium quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

Edible corn oil: A holistic exploration from processing to market dynamics

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