Nutritional Quality Evaluation Of Gluten-Free Products

In recent time, a great increase in Celiac disease (CD), a life long intolerance to gluten proteins, present in most cereals has been noted. A gluten-free diet is an eating plan that excludes foods containing gluten.

Gluten is a protein found in wheat, barley, rye and triticale. Gluten intolerance is represented by large variety of symptoms including gastrointestinal and extraintestinal manifestations, though in some patients, particularly of paediatric age, the disease is completely asymptomatic. Typical clinical manifestations of celiac disease include chronic disease, weight loss and anemia, mainly caused by malabsorption. Celiac disease is recognized much more frequently in India not only in childrens but also in adults. Millets which are gluten-free and are therefore an exceptional option for people suffering from celiac disease. The celiac disease can be treated by avoiding of gluten ingestion.

Gluten is an elastic, fibrous substance, formed by the combination of flour proteins (such as gliadin and glutenin) and water, resulting in hydration and formation of a protein complex by disulphide and hydrogen bonds. Its purpose is to retain gases that are formed by fermentation, turning the dough/batter expandable but resistant to cracks, which makes possible for its use during bakery.

Presently persons with celiac disease are unable to consume some of the most commonly available products of the market including breads, baked goods, and other food products made with wheat flour. Keeping in view Gluten free products can be made from amaranth, arrowroot, buckwheat, corn, fax, millets, sorghum, soy.

The availability of gluten-free products is limited and consequently, celiac patients have difficulty finding gluten-free products. Taste as well as higher expenses can be limiting factors for compliance and the nutritional value of gluten-free food products is lower compared to the gluten-containing equivalents, which lead to inadequate nutrient intake.

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