Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Elena-Claudia STOICAN, Claudia-Elena MOȘOIU, Florentina ISRAEL-ROMING
Because 1-2% of the population suffers from celiac disease and the number increased in the last 20 years, the food industry needs to develop gluten-free products that can be consumed by people with celiac disease. The negative aspect of these products is that they are rich in carbohydrates and deficient in nutrients such as protein, dietary fiber, vitamin B, vitamin D, folate, iron, calcium, copper, zinc, magnesium. The purpose of this paper is to assess from nutritional and textural point of view gluten-free products such as gluten-free bread, gluten-free cookies/biscuits, gluten-free muffins, gluten-free pasta, gluten-free waffles and wafer. For improving nutritional characteristics, gluten-free ingredients rich in nutrients such as rice, buckwheat, quinoa, amaranth, sorghum, oats, corn, teff, inulin, wheat starch, potato starch, milk and soy protein, legumes, chia and flax seeds, microalgae, psyllium, walnuts and almonds are described. For improving textural characteristics, the role of enzymes, microorganisms and hydrocolloids is considered. Possibilities of new formulation for these gluten-free products have been exemplified. For this review, 69 scientific articles from the Science Direct database were studied.
[Read full article] [Citation]
