scholarly journals Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2369 ◽  
Author(s):  
Violeta Fajardo ◽  
María Purificación González ◽  
María Martínez ◽  
María de Lourdes Samaniego-Vaesken ◽  
María Achón ◽  
...  
Keyword(s):  
Guar Gum ◽  
Saturated Fatty Acids ◽  
Hydroxypropyl Methylcellulose ◽  
Food Composition ◽  
Nutritional Composition ◽  
Rice Starch ◽  
Gluten Free ◽  
Free Products ◽  
Salt Reduction ◽  
Fat Composition

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.

scholarly journals The development of a composition database of gluten-free products

2014 ◽  
Vol 18 (8) ◽  
pp. 1353-1357 ◽  
Author(s):  
Teresa Mazzeo ◽  
Silvia Cauzzi ◽  
Furio Brighenti ◽  
Nicoletta Pellegrini
Keyword(s):  
Dietary Habits ◽  
Full Range ◽  
Food Composition ◽  
Nutritional Composition ◽  
Gluten Free ◽  
Free Products ◽  
Italian Market ◽  
European Institute ◽  
Food And Nutrition ◽  
Very High

AbstractObjectiveTo develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet.DesignThe database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label.SettingThe nutrient composition of each ingredient was obtained from two Italian databases (European Institute of Oncology and the National Institute for Food and Nutrition).SubjectsThe study developed a food composition database including a total of sixty foods representative of different categories of gluten-free products sold on the Italian market. The composition of the products included in the database is given in terms of quantity of macro- and micronutrients per 100 g of product as sold, and includes the full range of nutrient data present in traditional databases of gluten-containing foods.ResultsAs expected, most of the products had a high content of carbohydrates and some of them can be labelled as a source of fibre (>3 g/100 g). Regarding micronutrients, among the products considered, breads, pizzas and snacks were especially very high in Na content (>400–500 mg/100 g).ConclusionsThis database provides an initial useful tool for future nutritional surveys on the dietary habits of coeliac people.

scholarly journals Elaboration of Gluten-Free Cookies with Defatted Seed Flours: Effects on Technological, Nutritional, and Consumer Aspects

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1213
Author(s):  
Elena Martínez ◽  
Rita García-Martínez ◽  
Manuel Álvarez-Ortí ◽  
Adrián Rabadán ◽  
Arturo Pardo-Giménez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Nutritional Composition ◽  
Elastic Behavior ◽  
Gluten Free ◽  
Free Products ◽  
Consumer Evaluations ◽  
Health Promoting ◽  
Seed Flours ◽  
Good Vehicle ◽  
Interesting Alternative

Cookies, which form the largest category of bakery snacks, are considered a good vehicle to introduce nutrients into the diet. In this study, to increase the nutritional value of traditional commercial cookies, wheat flour was substituted with defatted flours made from flax, sesame, chia, and poppy, which are byproducts of the oil extraction industry. The differences in the technological properties, nutritional composition, and consumer acceptance of the reformulated cookies were evaluated. The results show that the wheat cookies used as the control showed a more elastic behavior than the cookies elaborated with defatted seed flours, which showed a greater tendency to crumble. The use of defatted seed flours yielded cookies with a higher content of protein and fiber, and a lower content in carbohydrates than the wheat cookies. Consumer evaluations for the sesame and flax cookies were similar to those for the traditional wheat cookies, with positive assessments on all of the parameters evaluated. On the other hand, the cookies elaborated using chia and poppy flours received the least positive evaluations from consumers. Thus, the use of some defatted seed flours, mainly flax and sesame, is proposed as an interesting alternative to produce health-promoting cookies in order to cover the current demand for gluten-free products.

scholarly journals Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 321 ◽  
Author(s):  
Idoia Larretxi ◽  
Itziar Txurruka ◽  
Virginia Navarro ◽  
Arrate Lasa ◽  
María Ángeles Bustamante ◽  
...  
Keyword(s):  
Vitamin E ◽  
Analytical Data ◽  
Nutritional Composition ◽  
Analytical Determination ◽  
Potential Contribution ◽  
Gluten Free ◽  
Food Label ◽  
Free Products ◽  
Children And Adolescent ◽  
General Terms

Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet’s (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.

Utilization of quinoa flour (Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

2020 ◽  
pp. 108201322094009 ◽  
Author(s):  
Berat Demir ◽  
Nermin Bilgiçli
Keyword(s):  
Guar Gum ◽  
Chenopodium Quinoa ◽  
Nutritional Composition ◽  
Structural Defects ◽  
Total Phenolic ◽  
Control Group ◽  
Gluten Free ◽  
Mean Values ◽  
Cooking Properties ◽  
Quinoa Flour

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0–30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.

scholarly journals Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Dewni Gunasekara ◽  
Ashani Bulathgama ◽  
Indira Wickramasinghe
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Dioscorea Alata ◽  
Bakery Products ◽  
The Novel ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Purple Yam

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9   g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4   g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61   mm ). The descending order of the chewiness of muffin is pectin − added > xanthan   gum − added > guar   gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

scholarly journals New Software for Gluten-Free Diet Evaluation and Nutritional Education

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2505 ◽  
Author(s):  
Arrate Lasa ◽  
Idoia Larretxi ◽  
Edurne Simón ◽  
Itziar Churruca ◽  
Virginia Navarro ◽  
...  
Keyword(s):  
Life Quality ◽  
Nutritional Composition ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Nutritional Education ◽  
Macronutrient Composition ◽  
Free Products ◽  
Diet Adherence ◽  
Energy And Nutrient Intake

Following a gluten-free diet (GFD) is the only treatment for celiac disease. This diet must ensure the absence of gluten but also needs to be nutritionally balanced. Dietitians working in this field cannot properly evaluate energy and nutrient intake of celiac people because dietary programs available on the market do not contain the nutritional composition of gluten-free products (GFP). Here we present a new GFD evaluation software that contains more than 700 gluten-free rendered foodstuffs and their macronutrient composition. Apart from diet evaluation and design, the software represents a tool for nutritional education as well, since it shows diet appropriacy and indicates how to promote balanced self-care. Moreover, anthropometric and biochemical data or symptoms presence and diet adherence can be recorded and evaluated. This open free software, can be downloaded in its app format for mobiles and tablets. Software evaluation indicated its correct functionality and the importance of assessing a GFD with GFP instead of with their gluten-containing analogues. Thus, this software represents an essential e-Health tool, not only for proper GFD evaluation, but also for improving life quality of celiac and gluten sensitive people.

scholarly journals Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 6
Author(s):  
Jehannara Calle ◽  
Yaiza Benavent-Gil ◽  
Cristina M. Rosell
Keyword(s):  
Weight Loss ◽  
Specific Volume ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Parameters ◽  
Colocasia Esculenta ◽  
Gluten Free ◽  
Technological Quality

Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with similar technological quality parameters than those previously reported with common gluten-free flours.

scholarly journals Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

2016 ◽  
Vol 67 (4) ◽  
pp. 239-248 ◽  
Author(s):  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Food Products ◽  
Limited Range ◽  
Nutritional Composition ◽  
Human Nutrition ◽  
Gluten Free ◽  
Free Products ◽  
Nutritional Benefits

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

Availability, cost and nutritional composition of gluten-free products

2014 ◽  
Vol 116 (12) ◽  
pp. 1842-1852 ◽  
Author(s):  
Amanda Bagolin do Nascimento ◽  
Giovanna Medeiros Rataichesck Fiates ◽  
Adilson dos Anjos ◽  
Evanilda Teixeira
Keyword(s):  
Cluster Analysis ◽  
Raw Materials ◽  
Nutritional Composition ◽  
Capital City ◽  
Retail Stores ◽  
Gluten Free ◽  
Nutritional Content ◽  
Free Products ◽  
Content Type ◽  
Significance Level

Purpose – A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city. Design/methodology/approach – All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florianópolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level. Findings – Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior. Social implications – Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals. Originality/value – This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.

scholarly journals A New Food Composition Database of Lactose-Free Products Commercialized in Spain: Differences in Nutritional Composition as Compared to Traditional Products

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 851
Author(s):  
María Martínez Rodríguez ◽  
Mᵃ de Lourdes Samaniego-Vaesken ◽  
Elena Alonso-Aperte
Keyword(s):  
Dairy Products ◽  
Food Composition ◽  
Nutritional Composition ◽  
Free Products ◽  
Added Sugars

We developed a new database to evaluate the nutritional composition of lactose-free products from Spain. The database includes dairy products and other products, all of which show the “lactose-free” declaration on their label, accounting for 327 products in total. Of these, 123 are dairy products, 16 are non-dairy products which include a dairy ingredient (5%) and 188 items (57% of the sample) are non-dairy products that do not contain any dairy ingredient. The main subgroups are yogurt (25%), milk (24%), and cheese (17%). Nineteen percent of the compiled products included nutritional claims on their labels. Most lactose-free products did not contain either added sugars or low- or no-calorie sweeteners (58%), while 34% included added sugars and only 6%, sweeteners or a combination of both (2%). We found that 19.5%, mainly within the milk subgroup, were fortified with vitamins A, D, E, K, B9, and B12, P, and Ca. There were no significant differences in the nutritional composition between lactose-free products and traditional products. According to the NOVA classification, 55% of compiled lactose-free products were ultra-processed, and 20% processed. The array of lactose-free products marketed in Spain proves that there are enough, both in quantity and quality, to satisfy the dairy needs of lactose intolerants.

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