Gluten-free breadmaking: improving nutritional and bioactive compounds

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dc.contributor.authorCapriles, Vanessa Dias [UNIFESP]
dc.contributor.authorSantos, Fernanda Garcia dos [UNIFESP]
dc.contributor.authorArêas, José Alfredo Gomes
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2019-01-21T10:30:08Z
dc.date.available2019-01-21T10:30:08Z
dc.date.issued2016
dc.description.abstractThis review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address micro nutrient fortification in GFB, and only one study has addressed the performance of in vitro trials to examine bioaccessibility. Some studies have demonstrated the potential use of nutrient-dense raw materials, dietary fiber enrichment and technological processes in decreasing the GFB glycemic response, which is evaluated through in vivo trials or by using the in vitro -predicted glycemic response method. The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development. However, further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy as vehicles of micronutrients and bioactive compounds. In addition, short- and long-term controlled clinical trials are needed to evaluate their potential health benefits. Furthermore, efforts to apply some of this promising research to commercial products should be made to make GFB with good technological, sensory and nutritional properties available to consumers with gluten-related disorders. (C) 2015 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniversidade Federal de Sao Paulo, Departamento de Biociencias, Campus Baixada Santista,Rua Silva Jardim 136, BR-11015020 Santos, SP, Brazil
dc.description.affiliationUniv Sao Paulo, Dept Nutr, Fac Saude Publ, Ave Doutor Arnaldo 715, BR-01246904 Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniversidade Federal de Sao Paulo, Departamento de Biociencias, Campus Baixada Santista,Rua Silva Jardim 136, BR-11015020 Santos, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIDFAPESP: 2012/17838-4
dc.format.extent83-91
dc.identifierhttps://dx.doi.org/10.1016/j.jcs.2015.08.005
dc.identifier.citationJournal Of Cereal Science. London, v. 67, p. 83-91, 2016.
dc.identifier.doi10.1016/j.jcs.2015.08.005
dc.identifier.issn0733-5210
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/49601
dc.identifier.wosWOS:000370902900010
dc.language.isoeng
dc.publisherAcademic press ltd- elsevier science ltd
dc.relation.ispartofJournal Of Cereal Science
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectGluten-Freeen
dc.subjectNutritionen
dc.subjectGlycemic Responseen
dc.subjectSensory AcceptanceResponse-Surface Methodologyen
dc.subjectVitro Starch Digestibilityen
dc.subjectPredicted Glycemic Indexesen
dc.subjectFree Bread Formulationsen
dc.subjectResistant Starchen
dc.subjectSensory Characteristicsen
dc.subjectChemical-Compositionen
dc.subjectPhysical-Propertiesen
dc.subjectFree Ingredientsen
dc.subjectCarob Flouren
dc.titleGluten-free breadmaking: improving nutritional and bioactive compoundsen
dc.typeinfo:eu-repo/semantics/article
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