Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis.
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ABSTRACT:
SUBMITTER: Romao B
PROVIDER: S-EPMC7996770 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.
| S-EPMC7468724 | biostudies-literature
Project description:Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height (H m), specific volume (SV) and hardness, as well as H m correlated with SV (R 2 = 0.6993) and hardness (R 2 = 0.7273). Moreover, the optimal formulation contained 4.84 g/100 g PGPF, 1.68 g/100 g HPMC, 5.87 g/100 g EWP, and 69.69 g/100 g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour.
| S-EPMC6542968 | biostudies-literature
Project description:This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
| S-EPMC7999268 | biostudies-literature
Project description:The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread. Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control. Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread. The least consumer's acceptance was found for bread baked with soy protein. The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer's scores. The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage.
| S-EPMC4711467 | biostudies-literature
Project description:BACKGROUND: The relationship between dietary glycemic index, glycemic load and risk of coronary heart disease (CHD), stroke, and stroke-related mortality is inconsistent. METHODS: We systematically searched the MEDLINE, EMBASE, and Science Citation Index Expanded databases using glycemic index, glycemic load, and cardiovascular disease and reference lists of retrieved articles up to April 30, 2012. We included prospective studies with glycemic index and glycemic load as the exposure and incidence of fatal and nonfatal CHD, stroke, and stroke-related mortality as the outcome variable. Pooled relative risks (RR) and 95% confidence intervals (CI) were calculated using random-effects models. RESULTS: Fifteen prospective studies with a total of 438,073 participants and 9,424 CHD cases, 2,123 stroke cases, and 342 deaths from stroke were included in the meta-analysis. Gender significantly modified the effects of glycemic index and glycemic load on CHD risk, and high glycemic load level was associated with higher risk of CHD in women (RR=1.49, 95%CI 1.27-1.73), but not in men (RR=1.08, 95%CI 0.91-1.27). Stratified meta-analysis by body mass index indicated that among overweight and obese subjects, dietary glycemic load level were associated with increased risk of CHD (RR=1.49, 95%CI 1.27-1.76; P for interaction=0.003). Higher dietary glycemic load, but not glycemic index, was positively associated with stroke (RR=1.19, 95% CI 1.00-1.43). There is a linear dose-response relationship between dietary glycemic load and increased risk of CHD, with pooled RR of 1.05 (95%CI 1.02-1.08) per 50-unit increment in glycemic load level. CONCLUSION: High dietary glycemic load is associated with a higher risk of CHD and stroke, and there is a linear dose-response relationship between glycemic load and CHD risk. Dietary glycemic index is slightly associated with risk of CHD, but not with stroke and stroke-related death. Further studies are needed to verify the effects of gender and body weight on cardiovascular diseases.
| S-EPMC3527433 | biostudies-other
Project description:The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
| S-EPMC8229984 | biostudies-literature
Project description:The aim of this research was to study the effect of different gluten-free flours (yellow and white corn, rice, oat, teff, buckwheat, amaranth and quinoa) and starches (wheat, corn and potato) on the generation of volatile compounds in the fermented doughs and crumbs. Volatile compounds were analyzed by static headspace-gas chromatography/mass spectrometry (SHS-GC/MS). Nine fermentation and lipid oxidation volatile compounds were evaluated, which were found to be the same from dough to crumb but vary in levels. Concentrations of compounds produced during fermentation were higher in doughs whereas those from lipid oxidation were higher in crumbs. The type of flour/starch affected the concentration of these volatile compounds. The proportions of ethanol and 2/3-methylbutanol (fermentation compounds) were higher in dough from yellow and white corn, rice and oat while the proportions of hexanal, 1-pentanol and 2,4-decadienal (lipid oxidation compounds) were higher in the doughs made with starches. The proportions of ethanol and 2/3-methylbutanol were higher in quinoa and amaranth crumbs whilst hexanal, 1-pentanol and 2,4-decadienal were higher in yellow and white corn crumbs.
| S-EPMC5430174 | biostudies-literature
Project description:Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour. This study surveyed the number and cost of bread and pasta products available and evaluated the back-of-pack nutritional information, the ingredient content, and the presence of fortification nutrients of GF bread and pasta, compared to standard gluten-containing equivalent products. Product information was collected from four supermarket websites. Standard products were significantly cheaper, with more products available than GF (p < 0.05). GF bread products were significantly higher in fat and fiber (p < 0.05). All GF products were lower in protein than standard products (p < 0.01). Only 5% of GF breads were fortified with all four mandatory fortification nutrients (calcium, iron, niacin, and thiamin), 28% of GF breads were fortified with calcium and iron only. This lack of fortification may increase the risk of micronutrient deficiency in coeliac sufferers. It is recommended that fortification legislation is extended to include all GF products, in addition to increased regulation of the nutritional content of GF foods.
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Project description:Wheat flour cannot be tolerated by those who suffer allergies to gluten. Human pathologies associated with grain proteins have increased worldwide in recent years, and the only effective treatment available is a lifelong gluten-free diet, which is complicated to follow and detrimental to gut health. This manuscript describes the development of wheat bread potentially suitable for celiac patients and other gluten-intolerant individuals. We have made bread using wheat flour with very low content of the specific gluten proteins (near gliadin-free) that are the causal agents for pathologies such as celiac disease. Loaves were compared with normal wheat breads and rice bread. Organoleptic, nutritional, and immunotoxic properties were studied. The reduced-gliadin breads showed baking and sensory properties, and overall acceptance, similar to those of normal flour, but with up to 97% lower gliadin content. Moreover, the low-gliadin flour has improved nutritional properties since its lysine content is significantly higher than that of normal flour. Conservative estimates indicate that celiac patients could safely consume 67 grams of bread per day that is made with low-gliadin flour. However, additional studies, such as feeding trials with gluten-intolerant patients, are still needed in order to determine whether or not the product can be consumed by the general celiac population, as well as the actual tolerated amount that can be safely ingested. The results presented here offer a major opportunity to improve the quality of life for millions of sufferers of gluten intolerance throughout the world.
| S-EPMC3951262 | biostudies-literature
Project description:Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase-High-Performance Liquid Chromatography-Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.
| S-EPMC7466044 | biostudies-literature