Cereal-Derived Gluten-Free Foods
- Autores: Cristna M. Rosell
- Localización: Celiac Disease and Non-Celiac Gluten Sensitvity / coord. por Amado Salvador Peña; Luis Rodrigo (ed. lit.), 2014, ISBN 978-84-942118-2-9, págs. 447-460
- Idioma: inglés
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Resumen
During the last decades, the demand for gluten-free products has escalated due to the increasednumber of diagnosed celiac patents. The celiac patent populaton seeks gluten-free productsresembling gluten-containing products, even with similar nutritonal quality. The present chapter aims to provide informaton about the design and development of cereal-based gluten-free products as well as on their technological, nutritonal and sensorycharacteristcs. During the last decade there has been an exponental increase in the number ofgluten-free products in the market. Initally, the development of these products focused onmaking economically viable and palatable products. However the current awareness of a healthydiet also applies to gluten-free foods. Gluten-free foods derived from grains are rich in carbohydrates and fats but defcient regardingsome macronutrients and micronutrients. It is for this reason that gluten-free diets can generateunbalanced, long-term diets defcient in some nutrients. The additon of otheringredients/nutrients like omega-3 oils, specifc proteins, fbers, probiotcs and prebiotcs is seenas an opton to improve the nutritonal compositon of gluten-free foods.
