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Recent Advances for Improving the Quality and Range of Gluten-Free...
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Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 10 March 2025 | Viewed by 13764

Special Issue Editors

Dr. Vanessa Capriles

E-Mail Website
Guest Editor
Department of Biosciences, Federal University of São Paulo, campus Baixada Santista, São Paulo, Brazil
Interests: interface between food science and human nutrition; gluten-free cereal-based foods; food quality; bioactive compounds; functional foods; food composition; dietary fiber; prebiotics; glycemic response; design of experiments; response surface methodology; biodiversity; sustainability; sensory analysis; gluten-related diseases; celiac disease
Special Issues, Collections and Topics in MDPI journals
Dr. Fernanda G. Santos

E-Mail Website
Guest Editor
Department of Biosciences, Federal University of São Paulo, Campus Baixada Santista, São Paulo, Brazil
Interests: gluten-free cereal-based foods; pulses; pseudocereals; nutrient and bioactive compounds; nutritional value; dietary fiber; foods shelf life; glycemic response; design of experiments; response surface methodology; sensory analysis; gluten-related diseases; celiac disease; food labeling
Dr. Urszula Krupa-Kozak

E-Mail Website
Guest Editor
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland
Interests: food technology; functional foods; bioactive compounds; gluten-free cereal-based products; supplementation; mineral compounds; pseudocereals; prebiotics; dietary fiber; by-products; food-waste revalorization, technological parameters; sensory analysis; nutritional value; nutritional intervention; gluten-related diseases; celiac disease; clinical trials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Obtaining high-quality gluten-free (GF) bakery products and pasta remains a major challenge with increasing demand due to the growing number of gluten-intolerant and gluten-tolerant individuals following a GF diet. Currently, important issues have been addressed, such as the improvement of GF products sensory and nutritional quality, shelf life, cost reduction, and increased availability. People with gluten-related disorders rely on the increase in the range of healthier, tastier GF foodstuffs to implement a more satisfying diet, as well as to improve aspects related to their nutrition, health, and quality of life.

This Special Issue aims to provide a broad spectrum of information about the effort to improve the quality and range of gluten-free foods, including original and review articles. The research area includes innovative and promising ingredients, development of novel functional and healthier GF foodstuffs, approaches used to improve GF products quality, ingredients and nutrition facts of commercially available GF products, consumer opinion and expectations about GF foodstuffs, assessment of specially designed GF products potential health benefits from in vitro, in vivo, and clinical studies.

We look forward to your valuable contributions.

Dr. Vanessa Capriles
Dr. Fernanda G. Santos
Dr. Urszula Krupa-Kozak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • gluten-free products development and quality assessment
  • innovative ingredients
  • novel processing techniques
  • shelf-life
  • rheology, structure and texture
  • nutrient and bioactive compounds
  • sensory aspects of gluten-free foods
  • gluten-free foods marketing and labelling
  • consumer perception and opinion
  • in vitro, in vivo, and clinical studies

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Published Papers (6 papers)

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Research

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20 pages, 2390 KiB  
Article
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks
by Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula and Anca Mihaly Cozmuta
Foods 2024, 13(10), 1503; https://doi.org/10.3390/foods13101503 - 13 May 2024
Viewed by 1979
Abstract
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), [...] Read more.
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios of 0% (WRC), 25% (25-BRC), 50% (50-BRC), 75% (75-BRC), and 100% (BRC). The resulting samples underwent in-vivo effects on postprandial blood glucose levels as well as physicochemical and sensory analysis. In comparison to WRC, the samples containing 100% added black rice flour presented higher nutritional qualities in terms of protein, by 16.61%, 8.64% for lipids, 5.61% for ash, 36.94% for crude fiber, 58.04% for total polyphenols, 95.49% for proanthocyanidins, and 88.07% for flavonoids. The addition of BRF had a suppressing effect on lightness (L*) and yellowness (b*), while redness (a*) increased. The results of the glycemic measurements confirmed that consumption of crackers made from brown or black whole-grain rice grain flour does not generate glycemic peaks above the limit of 30 mg/dL in baseline blood glucose levels. The results of developing rice crackers from black and brown flour blends showed promising physicochemical and nutritional properties and could provide a good alternative to wheat flour as a gluten-free product. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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14 pages, 2567 KiB  
Article
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
by Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto and Urszula Krupa-Kozak
Foods 2023, 12(23), 4320; https://doi.org/10.3390/foods12234320 - 29 Nov 2023
Cited by 1 | Viewed by 1418
Abstract
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional [...] Read more.
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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15 pages, 975 KiB  
Article
Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design
by Ilgin Dogruer, Filiz Baser, Sukru Gulec, Figen Tokatli and Banu Ozen
Foods 2023, 12(19), 3689; https://doi.org/10.3390/foods12193689 - 8 Oct 2023
Cited by 3 | Viewed by 2231
Abstract
Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut [...] Read more.
Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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13 pages, 942 KiB  
Article
Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour
by Pavalee Chompoorat Tridtitanakiat, Zorba J. Hernández-Estrada and Patricia Rayas-Duarte
Foods 2023, 12(18), 3421; https://doi.org/10.3390/foods12183421 - 14 Sep 2023
Cited by 3 | Viewed by 1509
Abstract
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable [...] Read more.
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers’ acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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13 pages, 1719 KiB  
Article
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
by Ilgin Dogruer, Basak Coban, Filiz Baser, Sukru Gulec and Banu Ozen
Foods 2023, 12(15), 2829; https://doi.org/10.3390/foods12152829 - 26 Jul 2023
Cited by 9 | Viewed by 2003
Abstract
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked [...] Read more.
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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Review

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16 pages, 3268 KiB  
Review
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis
by Etiene Valéria Aguiar, Fernanda Garcia Santos, Valéria Aparecida Vieira Queiroz and Vanessa Dias Capriles
Foods 2023, 12(20), 3790; https://doi.org/10.3390/foods12203790 - 16 Oct 2023
Cited by 9 | Viewed by 3882
Abstract
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food [...] Read more.
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorghum-based food products is needed to help both food scientists and industry identify current trends and forward-looking approaches. Studies on homemade processing are still scarce. Thus, this review aimed to provide the latest information regarding the use of sorghum to develop ready-to-eat products or food ingredients based on studies published in the last decade (2012–2022), which then guided discussions on recent advances and prospects. The articles were identified by searching the Elsevier Scopus database. Sorghum has great potential as a functional and sustainable food that can be used in daily meals as a substitute for common cereals like wheat, rice and corn. The studies in the review show that it is possible to process sorghum in a wide variety of ways to obtain ready-to-eat products and ingredients for food products and preparations, such as popping, lamination, extrusion and wet cooking. The studies also show promising approaches to use sorghum in acceptable and nutrient-dense bakery and pasta products, highlighting their gluten-free versions. However, more efforts to make these novel food products available to consumers should be made. Full article
(This article belongs to the Special Issue Recent Advances for Improving the Quality and Range of Gluten-Free Bakery Products and Pasta)
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