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Gluten Free Foods
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Gluten Free Foods

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

Deadline for manuscript submissions: closed (15 September 2018) | Viewed by 19000

Special Issue Editor

Prof. Dr. Santino Orecchio

E-Mail Website
Guest Editor
Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Palermo, Italy
Interests: analytical chemistry; environmental chemistry; chemistry of cultural heritage; environmental impact assessment
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

During the last few decades, several epidemiological studies have indicated a worldwide gradual increase in celiac disease, in particular, these disorders affect 1–3% of the global population. This food intolerance has produced changes in lifestyle and dietary patterns of numerous families. Today, the only available treatment is a lifelong strict gluten-free diet, which leads to restoration of the atrophied intestines wilds. This situation leads to a higher demand for gluten-free products or with low content (EU Regulation, 2014). Consequentially, the importance of their market and the relative economic impact is considerable and under continuous development.

Common ingredients of gluten-free foods are starch and flour from rice, corn, potato, tapioca, etc. Often, foods are fortified with vitamins and minerals, such as B vitamins and iron. To enhance flavor, texture and appearance, in several cases, gluten-free foods tend to be high in fat and calories or in other cases, give rise of inadequate intakes of fiber, iron, and calcium and other elements.

Often, celiac individuals need advice of a dietician and this, unfortunately, have no knowledge about composition of gluten free foods because literature data are limited. Considering the importance of gluten free foods in the celiac diet, the study of their chemical, microbiological and nutritional composition is very important.

Prof. Dr. Santino Orecchio
Guest Editor

Manuscript Submission Information

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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

  • Celiac
  • Gluten free food
  • Nutritional composition
  • Microelements
  • Fat acids
  • Proteins

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Published Papers (3 papers)

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13 pages, 2033 KiB  
Article
Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread
by Lalana Thiranusornkij, Parichart Thamnarathip, Achara Chandrachai, Daris Kuakpetoon and Sirichai Adisakwattana
Foods 2018, 7(10), 159; https://doi.org/10.3390/foods7100159 - 27 Sep 2018
Cited by 28 | Viewed by 7592
Abstract
Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom [...] Read more.
Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 µm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 µm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product. Full article
(This article belongs to the Special Issue Gluten Free Foods)
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12 pages, 1391 KiB  
Article
Fatty Acid Composition of Gluten-Free Food (Bakery Products) for Celiac People
by Antonella Maggio and Santino Orecchio
Foods 2018, 7(6), 95; https://doi.org/10.3390/foods7060095 - 20 Jun 2018
Cited by 15 | Viewed by 5860
Abstract
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction [...] Read more.
The aim of this study (first analytical approach) was to obtain data concerning the fatty acid composition of gluten-free foods (bakery products) for celiac people. The study included 35 different products (snacks, biscuits, bakery products, pasta, flours, etc.) from several manufacturers. After extraction and esterification, the fatty acid composition was determined by Gaschromatography (GC–MS) Monounsaturated fatty acids (MUFAs) were found to be the major constituents (57%), followed by saturated fatty acids (SFAs) (30%), and polyunsaturated fatty acid (13%). Only 15 of the 35 gluten-free samples analyzed appeared to provide adequate energy intake, while, in 11 samples, saturated fatty acids were found to supply more energy than that recommended by the European Food Safety Authority EFSA. Moreover, data analyses showed that, although gluten-free commercial products are high added-value foods, industrial products in many cases contain palm and palm kernel oils, whereas the local producers generally use the finest raw materials, such as olive oil. Full article
(This article belongs to the Special Issue Gluten Free Foods)
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7 pages, 206 KiB  
Brief Report
Analysis of Gluten Content in Gluten-Free Pizza from Certified Take-Away Pizza Restaurants
by Daniela Manila Bianchi, Cristiana Maurella, Silvia Gallina, Ilaria Silvia Rossella Gorrasi, Maria Caramelli and Lucia Decastelli
Foods 2018, 7(11), 180; https://doi.org/10.3390/foods7110180 - 31 Oct 2018
Cited by 9 | Viewed by 4978
Abstract
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed [...] Read more.
Currently, a strict gluten-free diet is the only treatment for celiac disease. In Italy, food service establishments and restaurants can be certified for providing gluten-free foods, including pizza restaurants that make both gluten-free pizza and traditional wheat-based pizza. With this study we analyzed the gluten content in samples of gluten-free pizza prepared and purchased at certified restaurants in the Turin metropolitan area. All samples, from 28 pizzas and 28 cooked dough bases, produced results below the test limit of detection, except for one sample of cooked dough, that tested positive for gluten but still below the warning level for celiac consumers (<20 ppm). Gluten-free pizza, as advertised in the restaurants surveyed, can be considered a safe option for gluten-free consumption. Attention to and compliance with good manufacturing practices, a requisite for obtaining gluten-free certification for restaurants, were noted to have a positive effect on the final product. Full article
(This article belongs to the Special Issue Gluten Free Foods)
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