Gluten-Free Diets and Health


Hisham Castillo (Editor)

Series: Nutrition and Diet Research Progress

BISAC: HEA006000

Over the past several decades, gluten-free diets have attracted wide public interest, in large part due to their efficacy in treating celiac disease. However, such diets present nutritional risks, as gluten-free products can be low in protein, dietary fiber, and other nutrients. Chapter One of this book discusses techniques for improving the nutritional value of gluten-free foods as well as their textural and sensorial features. The second chapter discusses gluten-free cheese bread enriched with essential fatty acids, and how such enrichment improves the overall quality of the food. Similarly, the third chapter explores the technological and sensory properties of gluten-free muffins made with chickpea flour and describes the effects of various muffin formulations. The final chapter describes gluten-free Mexican sweet bread and analyzes the physiochemical characteristics of taro flour and gluten-free muffins made with taro flour.

Table of Contents

Chapter 1. Innovative Gluten-Free Bakery Products with Increased Bioactive Compounds: A Way to Control the Nutritional Deficiencies of Gluten Free Diet
(Maria Simona Chiș, PhD, Adriana Păucean, PhD, Simona Maria Man, PhD, Anamaria Pop, PhD, Mihaela Mihai, PhD, and Sevastița Muste, PhD – Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania)

Chapter 2. Gluten-Free Cheese Bread Enriched with Essential Fatty Acids: Characterization and Acceptance
(Daneysa Lahis Kalschne, Elisandra Detoni, Maristela Raupp dos Santos, Eliane Colla, Aloisio Henrique Pereira de Souza, Franciely Daiany Junkerfeurbom, and Angela Claudia Rodrigues – Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná (UTFPR), Medianeira, Paraná, Brasil, et al.)

Chapter 3. Technological and Sensory Properties of Gluten-Free Muffins Made with Chickpea Flour
(María Dolores Alvarez, Beatriz Herranz and Wenceslao Canet – Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, Madrid, Spain, et al.)

Chapter 4. Gluten-Free Mexican Sweet Breads for Celiac Consumers
(Paulin Yáñez, Raúl Vidal Rodríguez Flores and N. Guemes Vera – Área Académica de Ingeniería Agroindustrial e Ingeniería en Alimentos. Instituto de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Hidalgo Av. Universidad Km 1, Colonia ExHacienda de Aquetzalpa Rancho Universitario Tulancingo, Hidalgo, México)


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