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BackgroundA subgroup of adults with celiac disease experience persistent gastrointestinal and extraintestinal symptoms, which vary between individuals and the cause(s) for which are often unclear.MethodsThe present observational study sought to elucidate patterns of persistent symptoms and the relationship between those patterns and gluten-free diet adherence, psychiatric symptoms, and various aspects of quality of life (QOL) in an online sample of adults with celiac disease. U.S. adults with self-reported, biopsy-confirmed celiac disease (N = 523; Mage = 40.3 years; 88% women; 93.5% White) voluntarily completed questionnaires as part of the iCureCeliac® research network: (a) Celiac Symptoms Index (CSI) for physical symptoms and subjective health; (b) Celiac Dietary Adherence Test for gluten-free diet adherence; (c) PROMIS-29, SF-36, and Celiac Disease Quality of Life Survey for psychiatric symptoms and QOL. Symptom profiles were derived using latent profile analysis and profile differences were examined using auxiliary analyses.ResultsLatent profile analysis of CSI items determined a four-profile solution fit best. Profiles were characterized by: (1) little to no symptoms and excellent subjective health (37% of sample); (2) infrequent symptoms and good subjective health (33%); (3) occasional symptoms and fair to poor subjective health (24%); (4) frequent to constant symptoms and fair to poor subjective health (6%). Profiles 2 and 3 reported moderate overall symptomology though Profile 2 reported relatively greater extraintestinal symptoms and Profile 3 reported relatively greater gastrointestinal symptoms, physical pain, and worse subjective health. Profiles differed on anxiety and depression symptoms, limitations due to physical and emotional health, social functioning, and sleep, but not clinical characteristics, gluten-free diet adherence, or QOL. Despite Profile 3's moderate symptom burden and low subjective health as reported on the CSI, Profile 3 reported the lowest psychiatric symptoms and highest quality of life on standardized measures.ConclusionsAdults with celiac disease reported variable patterns of persistent symptoms, symptom severity, and subjective health. Lack of profile differences in gluten-free diet adherence suggests that adjunctive dietary or medical assessment and intervention may be warranted. Lower persistent symptom burden did not necessarily translate to better mental health and QOL, suggesting that behavioral intervention may be helpful even for those with lower celiac symptom burden.

AbstractThe demand for gluten-free products has grown tremendously in the past decade globally. In this regard, the present research aims to examine how consumer satisfaction (CS) toward gluten-free products is influenced by perceived quality (PQ), perceived price fairness (PPF), and perceived value (PV), with the use of the theory of cue utilization, dual entitlement, and S-O-R theory. The hypotheses were tested with maximum-likelihood estimation. The finding of this study revealed that PQ, PPF, and PV positively influence CS. Additionally, the partial meditation impact of PV was observed between PPF, PQ, and CS. Theoretical contribution, managerial implication, and scope for further research are discussed at the end of the paper. [ABSTRACT FROM AUTHOR]

Wheat is a staple cereal in the human diet. Despite its significance, an increasing percentage of the population suffers adverse reactions to wheat, which are triggered by wheat gluten, particularly the gliadin fractions. In this study, we employed CRISPR/Cas [clustered regularly interspaced palindromic repeats (CRISPR)/CRISPR-associated protein] multiplexing to introduce targeted mutations into γ- and ω-gliadin genes of wheat, to produce lines deficient in one or both immunogenic gliadin fractions simultaneously. For this study, eight single guide RNAs (sgRNAs) were designed and combined into four plasmids to produce 59 modified wheat lines, of which 20 exhibited mutations in the target genes. Characterization of these lines through Sanger sequencing or next-generation sequencing revealed a complex pattern of InDels, including deletions spanning multiple sgRNAs. The mutations were transmitted to the offspring, and the analysis of homozygous derived lines by reverse-phase HPLC and monoclonal antibodies showed a 97.7% reduction in gluten content. Crossing these lines with other CRISPR/Cas lines deficient in the α-gliadins allowed multiple mutations to be combined. This work represents an important step forward in the use of CRISPR/Cas to develop gluten-free wheat. [ABSTRACT FROM AUTHOR]

Gluten triggers celiac disease in people who are genetically intolerant to gluten protein around the globe. The productive remedy for this health disorder is eliminating the consumption of gluten throughout the lifespan with non-glutenous food sources. Thus, the demand for gluten-free foods is escalating swiftly. Bakery products largely manufactured from wheat flour in the contemporary world play a key role in the human diet because they provide a unique texture and taste along with convenience for the end-user. Hence, this review is mainly focused on gluten-free bakery products. However, substitution of wheat flour in bakery product is encountered with a huge challenge because; replacement may impart to alter nutritional, structural, and sensorial properties remarkably. However, a variety of gluten-free bakery products are available in the present-day market, but they are dearth in protein and largely more in carbohydrates. Therefore, gluten-free bakery products should be developed by incorporating protein sources while improving their nutritional profile. Plant protein is a good source of alternative to animal protein. Therefore, this review addresses an overview of different plant-based proteins and the challenges that arise when they are incorporated into bakery products. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF‐SPC, 100% fat), 20% (GM80: FCF‐SPC‐medium glucomannan, 80% fat) and 30% (GH70: FCF‐SPC‐high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard.Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies.The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa L.) is the extensively consumed primary food with a main source of energy, vitamins, minerals, fiber, and biomolecules. It is not only a dietary cornerstone but also has an array of bioactive compounds with significant health benefits. The use of rice ingredients in dietary supplements, culinary additives, pharmacological adjuvants, and nutritional products is growing. Therefore, this review article summarized the rice biomolecules, its utilization in various diets and food products, and therapeutic properties of rice. The article concluded that rice grain emerges as a potential source of phytochemicals like oryzanol, phenolics, anthocyanins, flavonoids, carotenoids, Saponins, vitamin E, and other components with multiple health effects. The article gives information on the application of rice in various food products including bread, cake, vermicelli, pasta, noodles, probiotic beverages, and many more, which are considered to be beneficial for health. Moreover, rice and its bioactive compounds have numerous health benefits like hepatoprotective, anti-inflammatory, neuroprotective, hypolipidemic, hypocholestrolemic, metabolic regulatory effects, protection from cardiovascular diseases, and obesity. Also, the utilization of rice in food and pharmaceutical industry will be increase due to its role in healthy product development, and disease prevention. [ABSTRACT FROM AUTHOR]

Summary: Due to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques. [ABSTRACT FROM AUTHOR]

Nutritional value of the Gluten-free products (GFPs) has been highly debated. Aiming to assess the nutritional value of the cereal-based GFPs in the Greek market, information from the nutritional label and the ingredients list, of all GFPs and their gluten-containing (GC) counterparts available in a supermarket offering the greatest availability in the capital of Greece, were recorded. The sample consisted of 913 products: 351 GFPs and 562 GCPs, classified into 12 categories (e.g., breads, melbas, breakfast cereals, cereal bars, pasta, flours, cookies). With minor exceptions, comparisons among all food categories regarding nutrient profile and nutritional claims showed mixed results, though supporting an overly comparable nutritional profile of the GFPs. Still, a quarter of all GFPs presented an unhealthy nutritional profile. The findings of the present study are highly in agreement with those of relevant studies in the literature, that do not support an inferior nutritional profile compared to GC counterparts. [ABSTRACT FROM AUTHOR]

Due to the ban of certain single-use plastics in the European Union, food contact materials (FCM) from biobased and/or biodegradable polymers are increasingly being used. Some FCM are made from wheat or rye and therefore contain gluten, which is a food allergen and known to cause celiac disease. Legislation currently does not require allergen labelling on FCM and there is only some first information that gluten from FCM can migrate into gluten-free foods. Our aim was to analyze the extent of gluten migration from six different FCM into a variety of liquid and solid foods to assess the risk of exposure for wheat allergy and celiac disease patients. We show that the extent of gluten migration depended on the properties of the material, the liquid or solid food it comes into contact with and contact time. There was no clear effect of temperature or pH value. Of the six FCM studied, wheat bran-based plates had the highest potential to release gluten with concentrations of up to 203.0 mg/L of gluten in deionized water after 30 min. To protect patients, it is important to raise awareness of the risk of gluten migration from such FCM and help patients identify and avoid gluten-containing FCM. Further, legislation needs to be adapted urgently to include mandatory labelling of allergens on these biodegradable FCM. [ABSTRACT FROM AUTHOR]

The increasing global population and the rise of health-conscious consumers have led to a growing demand for innovative foods and functional ingredients. Hairless canary seed (Phalaris canariensis L.), which has recently obtained regulatory food approval from Health Canada and the United States Food and Drug Administration (US-FDA), has the potential to meet these demands due to its unique nutrient profile and characteristics. Canary seed stands out among cereals and pseudo-cereals (gluten-free cereals) as it has the highest protein content and is gluten-free. Additionally, it contains significant amounts of tryptophan, an amino acid typically lacking in cereals. It is considered a true cereal grain that can be processed into flour, starch, and oil for various food and non-food applications. This article provides a comprehensive overview of the chemical composition, functional properties, and biological activities of canary seeds. It also explores the processing methods for incorporating these seeds into food and cosmetic products. Furthermore, suggestions for future research directions are presented to enhance the utilization of this plant. Overall, it is evident that Phalaris canariensis holds considerable potential as a sustainable crop that can be further developed. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Nutrition & Food Security is the property of Shahid Sadoughi University of Medical Sciences, Nutrition & Food Security Research Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Magwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten‐free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten‐free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33–66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33–52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28–49.12) compared to the crust (26.96–30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28–13.77) increased with levels, while yellowness (11.86–14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten‐free products and in the use of alternative grains like sorghum. [ABSTRACT FROM AUTHOR]

Summary: Gluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum. [ABSTRACT FROM AUTHOR]

Celiac disease is an autoimmune disorder in which the patient is permanently intolerant to proteins containing gluten, and the only treatment is to use a gluten-free diet. The present study is designed to investigate physicochemical, antioxidant activity, textural, and sensory properties attributes of developed gluten-free sponge cake containing chia seed (Salvia hispanica L.) flour (CHF) along with millet (Panicum miliaceum) and corn flour. Methods: The cake was produced using CHF (4, 8, 12, 16%; w/w) with the replacement of millet flour (MF), and 50% corn flour (CF) was used equally in all the samples. Results: Applied CHF significantly increased moisture, ash, protein, and fat content of gluten-free cakes (P

Background and objectives: The demand for gluten-free products has increased due to the increasing number of people with celiac disease and the tendency of consumers to remove allergenic proteins from their diet. Therefore, the aim of this research is to formulate, produce, and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudocereals. Materials and methods: A sample of gluten-free pasta was prepared from a mixture of 25 percent rice flour and 75 percent (w/w) semicereal flour (equal proportions of chia, teff, quinoa, amaranth, and buckwheat) with different weights of the transglutaminase enzyme (0, 500, 1000, 2000, and 4000 ppm). The commercial control sample was made from wheat flour. The color, texture, functional, and sensory characteristics of the enzyme-modified gluten-free Fermi pasta were investigated. Results: The results showed that with the increase of the concentration of the enzyme, the color brightness index (L*) in the cooked sample increased and the indices b* and a* remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and the final yellowness decreasing. Furthermore, the transglutaminase enzyme had a positive effect on increasing the hardness of the texture and baking number and decreasing the glaze number of the final product. Pasta with 2000 ppm of transglutaminase enzyme was selected as a sample for Fermi pasta without modified gluten. Conclusion: The results show that the use of the transglutaminase enzyme can significantly improve the quality characteristics of glutenfree pasta. [ABSTRACT FROM AUTHOR]

The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes. The sensory, technofunctional, nutritional, and shelf‐life characterization were investigated in hazelnut omelette (gluten and gluten‐free) and chestnut pudding (sugar and sugar‐free) formulations. Results conducted by trained assessors using the free choice profiling (FCP) showed that hazelnut omelette samples were described as "creamy," "smooth," and "handmade." In addition, the texture obtained with the hazelnut omelette gluten‐free version showed the softest textural profile analysis attributes, with lower values for hardness (2.43 ± 0.36 N), adhesiveness (−0.38 ± 0.00 g s) and gumminess (2.12 ± 0.14). Furthermore, the shelf‐life studies revealed a more golden color (>14.43 of a* CIELAB coordinate) and a lower moisture content (25.36%–43.59%) in the hazelnut flour formulation, in addition to the enrichment in terms of protein (8.36 g/100 g), fiber, and healthy fats. In the case of chestnut pudding, it was observed that the study parameters did not differ significantly from its sweetened analogue with positive attributes in FCP ("toasted," "fluffy," and "sweet"), positioning it as a viable alternative to sugar in this application. Therefore, both hazelnut flour in hazelnut omelette and oligofructose in chestnut pudding proved to be promising ingredients in the formulation of gluten‐free and sugar‐free developed products, offering attractive organoleptic and textural characteristics. [ABSTRACT FROM AUTHOR]

Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten -free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten -free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten -free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten -free pasta. [ABSTRACT FROM AUTHOR]

Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products. [ABSTRACT FROM AUTHOR]

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. [ABSTRACT FROM AUTHOR]

This multicenter study aims to assess the impact of public policies (PPs) on the health-related quality of life (HRQoL) of individuals with celiac disease (CD) using the Celiac Disease Questionnaire (CDQ) and PPs for Celiac Disease Score (PPCDS). This cross-sectional exploratory study was conducted in four stages: first, standardizing data from countries using the CDQ; second, analyzing PPs aimed at CD patients; third, statistically examining these data; and fourth, associating HRQoL indicators with corresponding PPs. This study analyzed 15 CDQ assessments from 12 countries from 2007 to 2023. It found that comprehensive PPs positively correlated with HRQoL outcomes (Spearman correlation of 0.358). However, policies specifically targeting gluten-free meals and certification did not significantly improve HRQoL individually, suggesting they may be more effective when implemented together. Additionally, specialized health services did not notably reduce gastrointestinal symptoms, underscoring the necessity for improved patient education to enhance the effectiveness of these services. This study concludes that implementing and rigorously monitoring regulations to support CD patients is crucial for enhancing their HRQoL. [ABSTRACT FROM AUTHOR]

Coeliac disease is a common autoimmune disorder that affects nearly 1% of the general population. Current diagnostic strategies involve active case finding, serological tests, and endoscopy with biopsies. However, many patients with coeliac disease remain undiagnosed due to a wide gap between clinical guidelines and real-world practice in the diagnosis of adult coeliac disease. This highlights the need for increased education, training, and targeted quality-improvement interventions to optimise the diagnosis of coeliac disease. [ABSTRACT FROM AUTHOR]

Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds. [ABSTRACT FROM AUTHOR]

Fifteen percent of harvested bananas are discarded daily in the Canary Islands at packing houses because of marketing standards, mainly based on their appearance, or are retired to avoid falls in the market price of bananas. This discarded fruit is an environmental issue, and green banana flour (GBF) is an interesting management alternative for it. In this paper, the artisanal process for obtaining GBF was optimized. The study of physicochemical and nutritional characteristics of this gluten-free flour indicated a high contribution of starch, fiber, phenolics, K, and Mg to dietary intake. Storage of GBF at room temperature (20 ± 5 °C) for ten months slightly increased its moisture and acidity and decreased its starch content, phenolic content, and pH. Some color changes were observed after 5 months, but sensory characteristics were still acceptable after ten months. Green bananas storage prior to GBF elaboration showed they were suitable for obtaining good quality GBF even after 7 weeks at 6 °C, but only 4 weeks at 12 °C. Discriminant analysis classified the GBF correctly according to the cooperative origin, time, and storage temperature of the bananas used in its preparation. These results provide information that could be used in other banana-producing regions for reducing the environmental impact of fruit waste and obtaining GBF using a simple and inexpensive technological process. [ABSTRACT FROM AUTHOR]

The present work aimed to examine the effects of replacing rice flour (RF) with riceberry flour (RBF) on the physicochemical and antioxidant properties of gluten-free batter and chiffon cake. The ratios of RBF to RF at 0:100, 20:80, 40:60, 60:40, 80:20, and 100:0 was investigated and labelled 0RBF, 20RBF, 40RBF, 60RBF, 80RBF, and 100RBF, respectively. The pasting properties of the composite flours revealed that increasing the RBF ratio resulted in a lower peak, final, breakdown viscosity, and setback than RF. As the amount of RBF increased, the colour parameters (L*, C*, and h°) of the gluten-free batter, crust, and crumb of the chiffon cake decreased significantly (p ≤ 0.05). The viscosity and density of the gluten-free batter, as well as the density of the gluten-free chiffon cake (GFC), increased as the proportion of RBF increased, while the specific volume decreased significantly (p ≤ 0.05). Increasing the proportion of RBF also increased the hardness and chewiness, but decreased the cohesiveness and springiness index of the cake crumbs significantly (p ≤ 0.05). The bioactive compounds, total phenolic and anthocyanin contents, and ferric-reducing antioxidant power of the chiffon cakes increased significantly (p ≤ 0.05) with increasing RBF. Baking decreased the total phenolic content and ferric-reducing antioxidant power of the batter by more than 50%, and anthocyanin by almost 50%. The findings suggested that RBF could be utilised as a gluten-free replacement in cake and bakery products. [ABSTRACT FROM AUTHOR]

Main conclusion: The pilot-scale genome-wide association study in the US proso millet identified twenty marker–trait associations for five morpho-agronomic traits identifying genomic regions for future studies (e.g. molecular breeding and map-based cloning). Proso millet (Panicum miliaceum L.) is an ancient grain recognized for its excellent water-use efficiency and short growing season. It is an indispensable part of the winter wheat-based dryland cropping system in the High Plains of the USA. Its grains are endowed with high nutritional and health-promoting properties, making it increasingly popular in the global market for healthy grains. There is a dearth of genomic resources in proso millet for developing molecular tools to complement conventional breeding for developing high-yielding varieties. Genome-wide association study (GWAS) is a widely used method to dissect the genetics of complex traits. In this pilot study of the first-ever GWAS in the US proso millet, 71 globally diverse genotypes of 109 the US proso millet core collection were evaluated for five major morpho-agronomic traits at two locations in western Nebraska, and GWAS was conducted to identify single nucleotide polymorphisms (SNPs) associated with these traits. Analysis of variance showed that there was a significant difference among the genotypes, and all five traits were also found to be highly correlated with each other. Sequence reads from genotyping-by-sequencing (GBS) were used to identify 11,147 high-quality bi-allelic SNPs. Population structure analysis with those SNPs showed stratification within the core collection. The GWAS identified twenty marker–trait associations (MTAs) for the five traits. Twenty-nine putative candidate genes associated with the five traits were also identified. These genomic regions can be used to develop genetic markers for marker-assisted selection in proso millet breeding. [ABSTRACT FROM AUTHOR]

Production of high quality and nutrient-rich gluten-free (GF) bread remains a challenge for food scientists. Incorporation of new functional ingredients is one of the main approaches to improve the acceptability of GF bread by consumers. This review highlights recent studies (2016-to present), adopted to improve the nutritional and technological quality of GF bread with the help of non-conventional functional ingredients, edible insect powder/flour, microalgae and seaweed powders, green mussel, bee pollen, anchovy flour, coffee/cocoa by-products, and leaf powder/extract. The scientific studies reviewed in this paper demonstrated that those nonconventional ingredients provided nutritional and technological functionality to the GF bread in different manners. They acted as coloring, flavoring, antioxidant, texturizing, or anti-staling agents in GF bread formulations. These non-conventional functional ingredients have the potential to produce nutrient-rich GF bakery products with improved quality. [ABSTRACT FROM AUTHOR]

Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%–5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis. [ABSTRACT FROM AUTHOR]

Copyright of Management & Quality / Zarządzanie i Jakość is the property of Scientific Society of Organization & Management / Towarzystwo Naukowe Organizacji i Kierownictwa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Maize and sorghum have been recognized for their nutritional and agricultural properties and relevance. The primary objective of this research was to evaluate the phenolic content, antioxidant capacity (AC), and sensory attributes of gluten-free bread elaborated with nixtamalized sorghum and maize. Phenolic content was evaluated by Folin-Ciocalteu method and antioxidant capacity was assessed by ABTS (2,2’-azino-bis (3-ethylbenzthiazo-line-6-sulfonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl). The phenolic content of the bread samples ranged from 1.23–3.67 and from 2.41 to 6.22 mg GAE (gallic acid equivalents)/g sample for maize and sorghum breads, respectively. The AC was assessed using ABTS and DPPH radical, results of this parameter presented a strong correlation with phenolic content. Also, with the ABTS methodology lower values of AC were obtained. Breads elaborated with nixtamalized flours have antioxidant capacity. Among the breads evaluated, sorghum breads received higher overall acceptance as compared to maize breads and higher values of phenolic content and AC.

Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical and sensory properties of gluten-free bread (GFB) and defined, using the response surface method, the composition of formulations that enable quality optimization. A rotatable central composite design was used to assess the main and interaction effects of DCF (ranging from 0 to 28% on a flour basis (fb) and W (ranging from 100 to 200% fb) on the physical properties and consumer linking of rice flour based GFB. The resulting models indicated that higher DCF or W levels diminished the bread quality. However, different W and up to 17.2% DCF can be used to prepare bread with high consumer liking (scores ≥7 for all assessed characteristics, on a scale of 10). The formulation prepared with 0% DCF and 135.5% W (fb) had the highest degree of liking (varying from 8.3 to 9.0). However, when incorporating up to 9.8% DCF and 135.5% W, a high liking can be maintained (scores 8.0 to 8.5 for all characteristics). Acceptable GFB with up to 17.2% DCF in the formulation can be obtained if the W content is adjusted (135 to 139.7% fb). Incorporating 17.2% DCF doubles the fiber content of the GFB. Therefore, DCF is an alternative ingredient to obtain nutritionally improved and acceptable GFB.

This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lupin Flour (LF), 92.4% SF to 7.6% LF, 88.7% SF to 11.3% LF, 85% SF to 15% LF, 77.7% SF to 22.4% LF, 73.8% SF to 26.2% LF, and 70% SF to 30% LF. Lupin significantly influenced several characteristics, including pasting profiles, fermentation, farinographic properties, and techno-functional properties. Lupin contributed to an improved texture of the bread. The protein content of the breads ranged from 11.71% to 23.43%, while the fat, crude fiber, ash, moisture, and carbohydrate contents of 4.61–6.74%, 0.56–10.99%, 1.51–2.24%, 37.78–35%, and 75.63–55.28%, respectively. Furthermore, sensory analysis indicated enhancement in overall sensory

Native adlay flour lacks the characteristics that give it grittiness when applied to food products, which can be improved by flour modifications using the fermentation method. This study aimed to evaluate the characteristics of new gluten-free cookies made from native and modified adlay flours and compare them to those made from wheat flour. Adlay flour was modified by fermentation using various Rhizopus sp. inoculum concentrations: 0.5%, 1%, and 1.5% (w/w). The modified adlay flour using 1.5% (w/w) Rhizopus sp. inoculum was selected for application in making gluten-free cookies because of its most suitable characteristics, including lower pasting temperature, resistance to retrogradation, good thermal stability, and favorable functional properties such as high swelling volume, solubility, and water and oil absorption capacities. In making cookies, the treatments were the type of flour used, namely native adlay flour cookies (NAFC), modified adlay flour cookies (MAFC), and wheat flour cookies (WFC) as a control. All cookies were made using the same recipe; the only difference was the type of flour used. The results showed that MAFC has higher fat and crude fiber however lower protein content than WFC. The MAFC was not significantly different (p ≥ 0.05) from WFC in hardness and fracturability. The sensory evaluation showed that MAFC did not have significant differences (p ≥ 0.05) in texture, mouthfeel, aftertaste, and overall acceptance compared to WFC. Fermentation modification of adlay flour can eliminate grittiness in gluten-free cookies.

الملخص: أهداف البحث: يتزايد انتشار مرض الداء البطني في المملكة العربية السعودية بشكل تدريجي. إن الالتزام المستمر بنظام غذائي خال من الغلوتين هو الطريقة الفعالة الوحيدة لعلاج مرض الداء البطني. يلعب توفر وتكلفة طعام خال من الغلوتين دورا مهما في الالتزام بنظام خال من الغلوتين الغذائي. كان الهدف من هذه الدراسة هو دراسة تكلفة وتوافر الغذاء الخالي من الغلوتين في عينة من المتاجر المحلية ومحلات السوبر ماركت في جميع أنحاء محافظة جدة في المملكة العربية السعودية. طرق البحث: تمت زيارة أحد عشر متجرا سوبر ماركت في جدة، المملكة العربية السعودية، تتراوح ما بين محلات السوبر ماركت ذات الميزانية العالية/الجودة إلى المتاجر ذات الميزانية المنخفضة. تم تقييم ثماني فئات غذائية بما في ذلك الدقيق وحبوب الإفطار والخبز والمعكرونة والوجبات الخفيفة (مثل البسكويت والكعك وألواح الوجبات الخفيفة ورقائق البطاطس). تم تسجيل مدى توافر وتكلفة العناصر التي تحتوي على خال من الغلوتين و المحتوي على الغلوتين ضمن هذه المجموعات الغذائية. تم حساب كل عنصر مدرج في هذه الفئات الغذائية، ثم تم حساب متوسط السعر الإجمالي. النتائج: تم العثور على إجمالي 233 منتج خال من الغلوتين مقارنة بـ 24 منتج محتوي على الغلوتين. كان لدى السوبر ماركت 1 أعلى نسبة توافر للأغذية التي تحتوي على خال من الغلوتين (العدد = 90)، يليه السوبر ماركت 2 (العدد = 34)، السوبر ماركت 3 (العدد = 30)، السوبر ماركت 4 (العدد = 23)، السوبر ماركت 5 (العدد = 21)، السوبر ماركت 6 (ن=18)، سوبرماركت 7 (ن=9)، سوبرماركت 8 (ن=8). كان متوسط السعر لكل 100 جرام من أغذية خالية من الغلوتين أعلى تكلفة بكثير من منتجات محتوية على الغلوتين. تكلفة منتجات خالية من الغلوتين، والتي كانت أعلى بكثير من منتجات محتوية على الغلوتين، أدت إلى أن تكون الأغذية الخالية من الغلوتين أغلى بمرتين من نظيراتها من المحتوية على الغلوتين. الاستنتاجات: كان توافر منتجات خالية من الغلوتين محدودا، وكانت منتجات خالية من الغلوتين أكثر تكلفة من منتجات محتوية على الغلوتين القياسية. تمثل التكلفة العالية والتوافر المحدود حواجز رئيسية أمام الأشخاص الذين يعانون من الداء البطني لاتباع نظام غذائي خال من الغلوتين. يجب أن تتعاون المنظمات الحكومية مع مقدمي الرعاية الصحية والصناعات الغذائية للتأكد من أن الأغذية الخالية من الغلوتين متاحة على نطاق واسع وبأسعار معقولة لمرضى الداء البطني، لتقليل الضغط المالي وتحسين جودة الصحة. Abstract: Objective: The prevalence of celiac disease (CD) in KSA is progressively increasing. Consistent adherence to a gluten-free (GF) diet is the only effective CD treatment. The availability and cost of GF food are important factors in adherence to a GFD. The objective of this study was to investigate the cost and availability of GF food in a sample of local stores and supermarkets across Jeddah province in KSA. Method: Eleven supermarkets in Jeddah, KSA, ranging from high budget/quality supermarkets to low-budget stores, were visited. Eight food categories were evaluated, including flour, breakfast cereals, breads, pastas, and snacks (e.g., biscuits, cookies, snack bars, and chips). The availability and cost of GF and gluten containing (GC) items within these food categories were recorded. Each item included in these food categories was counted, and the overall average price was calculated. Results: A total of 233 GF and 24 GC products were found. Supermarket 1 had the highest availability of GF foods (n = 90), followed by supermarket 2 (n = 34), supermarket 3 (n = 30), supermarket 4 (n = 23), supermarket 5 (n = 21), supermarket 6 (n = 18), supermarket 7 (n = 9), and supermarket 8 (n = 8). The median price per 100 g was significantly greater for GF than GC products (p

Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten‐free diet. The objective of this study was to develop a dough for gluten‐free pasta prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81‐19), corn‒rice‒soy (48‐37‐15), and corn‒rice‒amaranth (49‐32‐14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten‐free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice. The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20 mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered gluten‐free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand. This pasta may widen the gluten‐free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. Practical Application: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten‐free products. The pasta obtained presented a higher nutritional content than a commercial gluten‐free pasta and was comparable to that of a pasta made with wheat. [ABSTRACT FROM AUTHOR]

Introduction: Fear of stigmatization, high perceived partner burden, or refraining from self-disclosure may manifest in romantic rejection concerns among adolescents with celiac disease (CD), potentially impacting their health-related quality of life (HRQOL). This study examined the prevalence, predictors, and consequences of romantic rejection concerns among adolescents and young adults with CD. Methods: A cross-sectional online survey was conducted among 165 German adolescents and young adults (aged 14-22) with self-reported CD. Participants completed measures of romantic rejection concerns, illness identity, self-esteem, peer support, and CD-specific HRQOL. Results: Participants reported moderate levels of concerns about the impact of CD on their romantic relationships, with no significant gender differences. Participants involved in romantic relationships expressed lower concerns of rejection, but similar preference for a "gluten-free partner." Hierarchical regression analysis revealed that higher illness acceptance and peer support predicted lower rejection concerns. Significant interactions emerged between self-esteem and illness acceptance, and between self-esteem and peer support. Higher illness acceptance predicted fewer rejection worries only among those with high self-esteem, while peer support played a mitigating role only for those with low self-esteem. Romantic rejection concerns significantly predicted lower CD-specific HRQOL across all domains. Discussion: Anxieties about CD's impact on romantic relationships are prevalent among adolescents and may hinder their HRQOL. The findings highlight the complex interplay between self-esteem, illness identity, and social support in shaping romantic concerns. Targeted interventions focusing on peer support and fostering positive illness identity are recommended to alleviate rejection fears and improve HRQOL among youth with CD. [ABSTRACT FROM AUTHOR]

Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain. [ABSTRACT FROM AUTHOR]

In the present research, the use of hemp flour in gluten-free cake production for celiac patients was investigated. Samples were produced by adding hemp flour at varying ratios (25%, 50%, 75%, 100%) to the gluten-free flour mixture, and physical, chemical, and sensorial analyses were performed. The addition of hemp flour to the formulation resulted in a variation in ash content ranging from 3.50% to 7.08%, while the fat content varied between 22.64% and 37.04%. The dietary fiber content increased by 5.00% to 9.55%, and the protein content increased by 9.96% to 17.89%. Furthermore, the total phenolic content increased to 188.30 mg GAE/g, and the antioxidant content showed an increase ranging from 49.92% to 82.16%. Whereas the nutritional value of gluten-free cake samples increased with the use of hemp flour, adding over 50% to the formulation resulted in adverse effects on physical and sensorial properties. As a result of the research, it was concluded that hemp flour is usable in gluten-free cake samples in terms of increasing the nutritional value and obtaining a new product, but it should not be used at a rate of over 50%. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is an autoimmune chronic enteropathy provoked by gluten ingestion in genetically predisposed individuals. Considering it's only safe treatment is a lifelong gluten-free diet, the burden of living with the disease becomes evident, as well as the need to assess CD health-related quality of life (HRQOL). This review aims to identify and analyze the instruments used to evaluate the HRQOL of adults with CD. This integrative review using a systematic approach was designed to achieve high scientific standards. Accordingly, the search strategy was developed and executed as recommended by the guideline of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement. Detailed individual searches were developed to Pubmed, Science Direct, Scopus, Web of Science, and Google Scholar. After careful analysis of the papers, 43 studies were included, in which seven instruments were identified: Celiac Disease Questionnaire (CDQ) (n=21), Celiac Disease Specific Quality of Life Instrument (CD-QOL) (n=17), Celiac Disease Assessment Questionnaire (CDAQ) (n=4), CeliacQ-7 (n=1), CeliacQ-27 (n=1), Black and Orfila´s self-developed instrument (n=1) and the Coeliac DiseaseQuality of Life Questionnaire (CDQL) (n=1). The CDQ and CD-QOLwere the twomost applied instruments. Since the first focuses on the physical and mental symptoms related to the disease and the second focuses on the emotional repercussions of adhering to the GFD treatment for life (dysphoria), the CDQ application is an interesting option for countries that struggle with public policies for CD patients and patients with active CD. The CD-QOL could be used for countries with strict regulations for CD and gluten-free products and populations in remission. When comparing results among different populations, it is preferable to utilize culturally validated instruments, which have been applied across multiple countries, providing greater comparability between study findings. [ABSTRACT FROM AUTHOR]

Gluten substitution in baking generally generates products with low sensory and nutritional quality; therefore, the research for a substitute that mimics gluten's structural characteristics and improves the dietary attributes of bread is interesting. The removal of eggs from gluten-free baking products to make them vegan is another challenge. It helps in various factors such as taste, structure, air incorporation, and specific volume. The present study evaluates the combination of psyllium fiber and flaxseed as gluten and egg substitutes in gluten-free, vegan bread. The volume, color, texture, internal crumb structure, sensory, and nutrient composition were evaluated. The bread with flaxseed and psyllium fiber was classified as protein and fiber sources. Sensory analysis showed that bread with 1.5% of Psyllium fiber and 7.5% of flaxseed flour presented an acceptance index above 70%. Also, this combination of ingredients generates many small pores minimizing the firmness increase during storage. [ABSTRACT FROM AUTHOR]

The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle production, but chicken breast meat (CBM) has not been the subject of such studies. Thus, we aimed to create protein-fortified gluten-free noodles using economical and nutritious CBM and compare their quality attributes with commonly used wheat flour noodles (WN). Among the CBM noodles (CN), CN with tapioca starch (CN-T) showed the highest sensory and textural similarity to WN. The color values of cooked noodles were not considerably different. The water absorption capacity and volume expansion ratio of CN-T were not significantly different from those of WN. In CNs, an ungelatinized microstructure was observed, and CN-T displayed well-formed structural bonds related to adhesiveness, similar to WN. The CN-T had a protein content about 2% higher than WN. This finding is informative for the development of gluten-free noodles using CBM. [ABSTRACT FROM AUTHOR]

This work aimed to develop high-quality gluten-free bread based on maize and buckwheat with good palatability and texture properties. Different aromatic herbs and spices were incorporated as ingredients to evaluate whether their addition could influence the acceptability of consumers by improving the sensory properties of the final product. The bread formulation was first optimized through a response surface methodology. Accordingly, high specific volume, high springiness, and low hardness provided the best theoretical bread quality. However, when developing the product, some sensory defects were detected. Therefore, the addition of other ingredients (e.g., oil, sugar, and yeast) was tested. Finally, five different gluten-free bread with different combinations of aromatic herbs and spices were obtained. They were nutritionally characterized and subjected to sensory analysis by a panel of 140 consumers. The chemical composition of all bread was very similar, with only slight differences among them. Likewise, all of them received acceptable sensory scores (>5) from consumers, and some combinations of herbs and spices obtained scores higher than in the control bread (without herbs and spices). Overall, the gluten-free bread formulated with the combination of basil and oregano was the one that consumers significantly liked the most. [ABSTRACT FROM AUTHOR]

Celiac disease (CD) is an autoimmune disease triggered by the ingestion of gluten in genetically predisposed individuals, affecting 1.4% of the world population. CD induces an inflammatory reaction that compromises small intestine villi, leading to nutrient malabsorption, and gastro and extraintestinal manifestations. Although other treatment approaches are being studied, adherence to a gluten-free diet (GFD) is the only effective intervention to date. Despite this, about 50% of patients experience persistent inflammation, often associated with unintentional gluten ingestion through contaminated food. There are regulations for labeling gluten-free foods which specify a limit of 20 mg/kg (20 ppm). The risks of gluten cross-contamination above that level are present throughout the whole food production chain, emphasizing the need for caution. This review explores studies that tested different procedures regarding the shared production of gluten-containing and gluten-free food, including the use of shared equipment and utensils. A literature review covering PubMed, Scielo, Web of Science, VHL and Scopus identified five relevant studies. The results indicate that shared environments and equipment may not significantly increase gluten cross-contamination if appropriate protocols are followed. Simultaneous cooking of gluten-containing and gluten-free pizzas in shared ovens has demonstrated a low risk of contamination. In general, shared kitchen utensils and equipment (spoon, ladle, colander, knife, fryer, toaster) in controlled experiments did not lead to significant contamination of samples. On the other hand, cooking gluten-free and gluten-containing pasta in shared water resulted in gluten levels above the established limit of 20 ppm. However, rinsing the pasta under running water for a few seconds was enough to reduce the gluten content of the samples to less than 20 ppm. [ABSTRACT FROM AUTHOR]

This study was performed to examine the effects of individual and combined usage of psyllium husk powder (PHP) with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product. [ABSTRACT FROM AUTHOR]

Summary: Mung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content. [ABSTRACT FROM AUTHOR]