Physical and antioxidant properties of gluten-free bread enriched with carob fibre

Różyło, Renata; Dziki, Dariusz; Gawlik‐Dziki, Urszula; Biernacka, Beata; Wójcik, Monika; Ziemichód, Alicja

doi:10.1515/intag-2016-0060

Cited by 15 publications

(30 citation statements)

References 19 publications

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“…As a result, product thickening and texturizing characteristics are re-introduced in the gluten-free process. Examples of dietary fiber that were used in gluten-free products are β-glucan, inulin, oligofructose, linseed mucilage, apple pomace, carob fiber, bamboo fiber, polydextrose, and resistant starch [ 32 , 33 , 34 , 35 , 36 , 37 ]. Fiber structure and molecular weight play a crucial role in gluten-free bread quality [ 38 ].…”

Section: Gluten-free Productsmentioning

confidence: 99%

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

2018

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Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

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Section: Gluten-free Productsmentioning

confidence: 99%

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

2018

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“…Cohesiveness refers to the ability of panettone dough to hold together and resist disintegration during chewing. Differences in cohesiveness between commercial and traditional panettones may be influenced by various factors related to production processes and ingredients used, such as the gluten content in the flour [46].…”

Section: Instrumental Texture Analysismentioning

confidence: 99%

“…The hue (h*) was higher for T3 and T4 but lower in T1, T2, T5 and T6. The type of flour and fiber content generate color variations [46]. Whole wheat flours tend to produce darker crumbs due to their bran content, while refined flours can produce lighter crumbs.…”

Section: Colorimetric Parametersmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

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“…Rózyło et al [58] investigated the impact of carob fiber on the antioxidant capacity of GFB. Carob fiber contains not only dietary fiber but also polyphenols and tannins.…”

Section: Other Matricesmentioning

confidence: 99%

Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread

Bueno,

Thys,

Tischer

2023

Foods

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Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.

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Physical and antioxidant properties of gluten-free bread enriched with carob fibre

Cited by 15 publications

References 19 publications

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread

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