Article
Food Science & Technology
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joao Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Summary: This study aimed to produce gluten-free bread using single cultures of Pediococcus acidilactici, Pediococcus pentosaceus, and Enteroccocus durans as sourdoughs. The addition of xanthan gum, guar gum, and carboxymethyl cellulose improved the structural and baking properties of the gluten-free dough. Enterococcus durans showed the best baking characteristics and highest softness of the bread during storage, while Pediococcus pentosaceus had the most positive effect on aroma, taste, and aftertaste. Pan baking was found to be more suitable for obtaining stable shape and good-looking products.
Article
Food Science & Technology
Zuzana Smidova, Jana Rysova
Summary: The study discusses the use of additives and new methods to improve the stability and elasticity of gluten-free dough, and to enhance the nutritional quality and sensory properties of gluten-free bread.
Review
Nutrition & Dietetics
Bara Aljada, Ahmed Zohni, Wael El-Matary
Summary: The gluten-free diet is popular for treating immune-mediated disorders caused by gluten, but it has disadvantages like high costs, nutritional deficiencies, and social and psychological barriers. Close follow-up with patients following the diet is recommended, and more data is needed to assess its effectiveness in managing mental and cognitive disorders.
Review
Food Science & Technology
Lilit Ispiryan, Emanuele Zannini, Elke K. Arendt
Summary: A diet low in FODMAPs shows promise in reducing gastrointestinal symptoms associated with IBS, but poses challenges for individuals who require a sustainable, healthy diet with higher inclusion of whole-grain cereals and pulses. To address this, functional low FODMAP products are being developed. This review evaluates the strategies used to modulate FODMAP contents in complex food systems and their uptake in the global food market, highlighting the limited use of targeted FODMAP reduction techniques in the current market dominated by gluten-free products.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Review
Nutrition & Dietetics
Aner Cardo, Itziar Churruca, Arrate Lasa, Virginia Navarro, Maialen Vazquez-Polo, Gesala Perez-Junkera, Idoia Larretxi
Summary: Celiac disease (CD) is an autoimmune disorder of the small intestine that requires a gluten-free diet (GFD) for effective treatment. Nutritional imbalances may occur in adults with CD following GFD, but deficiencies can improve as intestinal mucosa recovers over time. Monitoring nutrient intake, especially plant proteins and essential nutrients, is important to prevent nutritional deficiencies in the long term.
Article
Nutrition & Dietetics
Juan Manuel Rodriguez, Virginia Estevez, Karla Bascunan, Jimena Ayala, Magdalena Araya
Summary: This study assessed gluten contamination in oat-based gluten-free products and found that they are currently highly contaminated. It is urgent to regulate and implement protocols to ensure safe consumption of these products.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Maria Purificacion Gonzalez, Catalina Ballestero-Fernandez, Violeta Fajardo, Maria Achon, Angela Garcia-Gonzalez, Elena Alonso-Aperte, Natalia Ubeda
Summary: The study assessed the contribution of GFP to the diets of children and adolescents with CD, finding that GFP accounted for a high percentage of total energy, carbohydrates, fiber, and salt intake, but a lower percentage of fat, sugar, and protein intake. It is important to reduce fat, saturated fat, and salt intake, and increase fiber content in processed GFP.
Article
Nutrition & Dietetics
Alberto Raiteri, Alessandro Granito, Chiara Faggiano, Alice Giamperoli, Teresa Catenaro, Giulia Negrini, Francesco Tovoli
Summary: The dietary habits of celiac disease (CD) patients adhering to a gluten-free diet (GFD) are correlated with the risk of nonalcoholic fatty liver disease (NAFLD). A questionnaire-based study found that specific patterns of packaged gluten-free food consumption are significantly associated with NAFLD. The information obtained through this study can be used in clinical practice for personalized treatment and further research.
Article
Food Science & Technology
Hashem AL-Othman, Maghaydah Sofyan, Mahmoud Abughoush, Amin N. Olaimat, Murad A. Al-Holy, Radwan Ajo, Nazieh I. Al Khalaileh, Imranul H. Choudhury, Malak Angor
Summary: This study aimed to develop gluten-free doughnuts with high nutritional value using inulin and lupin flour. The results showed that increasing levels of lupin flour significantly increased the moisture, ash, fat, protein, and crude fibre contents of the doughnuts. Sensory evaluation indicated that different treatments had varied consumer acceptability in terms of flavor, texture, and crust color.
Review
Food Science & Technology
Sneh Punia Bangar, Nitya Sharma, Arashdeep Singh, Yuthana Phimolsiripol, Charles S. Brennan
Summary: This review discusses the use of pseudocereals as a healthier alternative with lower glycemic index (GI) and as potential ingredients for gluten-free food products. It provides insights into the latest research conducted worldwide.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Marco Montemurro, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The market for gluten-free (GF) products is growing steadily, but producing GF foods remains a challenge for the industry, requiring the addition of large amounts of fats, sugars, structuring agents, and flavor enhancers to achieve desired texture and taste. A novel clean-label GF bread was developed using a mixture of maize and rice flour, protein-rich flours, and natural hydrocolloids, fermented with a selected lactic acid bacterium and baker's yeast to achieve good texture, high protein content, low sugar and fat levels, and a predicted glycemic index of 85.
Article
Food Science & Technology
Jemima Omonigho Adepehin, Victor N. Enujiugha, Adebanjo A. Badejo, Glenn M. Young, Damaris Achieng Odeny
Summary: The physicochemical parameters and sensory attributes of sourdough breads developed from locally sourced underutilised cereals and their blends were assessed. The gluten-free breads showed improved nutritional content compared to conventional wheat bread, but were only moderately liked, possibly due to the non-cohesive nature of the crumbs and psychological preference for known products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Laura Ramos, Alicia Alonso-Hernando, Miriam Martinez-Castro, Jose Alejandro Moran-Perez, Patricia Cabrero-Lobato, Ana Pascual-Mate, Eduardo Tellez-Jimenez, Jorge R. Mujico
Summary: Recent studies suggest that sourdough fermentation may be beneficial for the development of new gluten-free products to improve their technological and nutritional properties. Additives like hydrocolloids, proteins, enzymes, and emulsifiers are commonly used to enhance the technological performance of gluten-free products. Sourdough biotechnology, mimicking gluten molecules, shows great potential in the field of gluten-free products.
Article
Nutrition & Dietetics
Vincenza Lombardo, Alice Scricciolo, Andrea Costantino, Luca Elli, Giorgia Legnani, Angel Cebolla, Luisa Doneda, Federica Mascaretti, Maurizio Vecchi, Leda Roncoroni
Summary: The aim of this study was to evaluate the clinical efficacy of urinary gluten immunogenic peptides (uGIP) in the follow-up of celiac disease (CD). The results showed that uGIP test can accurately assess the adherence to gluten-free diet and correlated significantly with duodenal biopsy results.
Article
Food Science & Technology
Rocio Penalver, Gaspar Ros, Gema Nieto
Summary: The research aimed to develop gluten-free functional breads to meet the nutritional needs of celiac patients. Six different breads were made using pseudocereals, psyllium, and gluten-free sourdough, fortified with Moringa oleifera. The reformulated breads were found to have better nutritional properties and provide health benefits.
Article
Agriculture, Multidisciplinary
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt
Summary: The study shows that the choice of protein source and processing techniques can have a significant impact on the functional properties and stability of plant-based milk alternatives, highlighting the importance of these factors in formulating high-protein milk alternatives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biotechnology & Applied Microbiology
Daniel Fox, Aylin W. Sahin, David P. De Schutter, Elke K. Arendt
Summary: Soft tribology has been utilized to measure friction properties of beers and correlate them with sensory data. The study found clear differences between alcoholic and non-alcoholic beers, as well as beers with high or low mouthfeel ratings. Text-mining and clustering of written reviews led to the development of seven overall sensory descriptors related to mouthfeel.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Review
Food Science & Technology
Nadia Grasso, Nicola L. Lynch, Elke K. Arendt, James A. O'Mahony
Summary: Chickpea is a pulse crop consumed worldwide and is a rich source of protein, fat, fiber, and carbohydrates. Various methods are available for extracting protein from chickpeas, which exhibit beneficial functional properties. Research has shown a wide range of applications for chickpea protein and its byproducts, indicating potential for product development and enhancement of nutritional profiles.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadene J. M. M. Marx-Pienaar, Henriette L. de Kock, Nomzamo Magano, John R. N. Taylor
Summary: Massive urbanization and increasing disposable incomes in sub-Saharan Africa are leading to a shift in diets and lifestyles, making the population more vulnerable to both malnutrition and obesity. To address this issue and adapt to climate change, increasing the cultivation of climate-resilient crops and using them to produce attractive and nutritious bread products can improve food and nutrition security, promote balanced diets, increase economic inclusiveness, and enhance the sustainability and resilience of the food system.
Article
Chemistry, Applied
Lijiao Kan, Edoardo Capuano, Teresa Oliviero, Stefano Renzetti
Summary: The study showed that tannic acid formed different types of complexes with wheat starch, with inclusion complexes mainly formed by ungelatinized starch and tannic acid, while non-inclusion complexes mainly formed by mixtures. These complexes affected the gel strength and digestibility of starch, providing opportunities for adjusting the performance of starch in food processing.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Francesca Bot, James A. O'Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Summary: The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Laura Nyhan, Aylin W. Sahin, Elke K. Arendt
Summary: The limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB. Co-fermentation can produce NAB with different flavor and aroma characteristics, and it does not have a negative impact on the sensory attributes of the beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Stefano Renzetti, Heikki Aisala, Ruth T. Ngadze, Anita R. Linnemann, Martijn W. Noort
Summary: With the increasing food insecurity in Sub-Saharan Africa, utilizing sorghum, cowpea, and cassava flours in staple food like bread can reduce wheat imports and stimulate the local economy. However, the technological functionality and sensory properties of bread made from blends of these crops are not well-studied. This study investigates the effects of cowpea varieties, dry-heating of cowpea flour, and cowpea to sorghum ratio on the physical and sensory properties of bread made from flour blends. The results show that incorporating cowpea Glenda flour in place of sorghum significantly improves bread specific volume and crumb texture.
Article
Food Science & Technology
Alice Jaeger, Aylin W. Sahin, Laura Nyhan, Emanuele Zannini, Elke K. Arendt
Summary: Brewer's spent grain (BSG) is a rich source of protein and can be used to produce protein isolates. Compared to pea and soy isolates, BSG protein isolate has higher protein solubility and foaming capacity, making it suitable for dairy alternative applications.
Article
Food Science & Technology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt
Summary: The research focuses on the utilization of barley rootlets (BR) as functional ingredients in bread through lactic acid bacteria fermentation. Various forms of BR ingredients were studied, including unfermented, heat-sterilized, and five fermented BR variants. The study analyzed the antifungal compounds in BR ingredients, as well as their impact on dough rheology, gluten development, mixing properties, starch digestibility, and sensory quality of bread. The findings demonstrated the potential of BR fermentation to enhance bread characteristics and produce sourdough-like flavors.
Article
Biotechnology & Applied Microbiology
Malgorzata Borowska, Lilit Ispiryan, Emma Neylon, Aylin W. Sahin, Craig P. Murphy, Emanuele Zannini, Elke K. Arendt, Aidan Coffey
Summary: The application of homofermentative lactic acid bacteria (LAB) has been investigated for producing low-FODMAP whole-wheat bread, which is recommended for treating irritable bowel syndrome (IBS).
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Emanuele Zannini, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O' Riordan, Daenen Luk, Elke K. Arendt
Summary: Water kefir fermentation kinetics and microbial composition are influenced by substrate composition, microorganisms present, and the process conditions. Different fruit substrates affect the types and ratios of organic acids produced, which are linked to the culture-dependent microbial composition. Nitrogen limitation can decrease the fermentative capacity of water kefir cultures, but some microorganisms may enable cultures to maintain a higher capacity for longer.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Munch, Aylin W. Sahin, Elke K. Arendt
Summary: This study focused on fermenting barley rootlets (BRs) with five lactic acid bacteria (LAB) to convert them into food ingredients. The results showed that BRs were a suitable substrate for LAB, and fermentation improved their functionality. The LAB fermentation also improved the water-binding and oil-binding capacities of BRs, demonstrating the potential of LAB fermentation as a viable method for valorizing BRs.
FERMENTATION-BASEL
(2023)
