Dissertations / Theses on the topic 'Gluten free'

The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis was conducted to identify and help reduce safety and environmental hazards. An economic analysis showed that the plant's net present value for a project life of ten years with an interest rate of 15% is $1.08 million; therefore, it was recommended that the plant be built at this time. Future work includes scaling up the process for better profit margins, and finding more ways to reduce the amount of water and energy used.

Demand for gluten-free (GF) products has expanded rapidly in the last years due to the increasing number of people diagnosed with celiac disease (CD) and other non-celiac people who follow the diet. To date research has focused on supporting celiac people in following a strict gluten-free diet (GFD) and improving sensorial aspects of GF products. However, research on understanding factors affecting non-celiac consumers who voluntarily follow the diet and on economic aspects of the products is limited. Thus, this study aims to understand behavior towards GFD and preferences for GF products by celiac and non-celiac consumers. This is necessary firstly to support people to make healthy food choices and secondly direct companies that operate in the GF market towards consumers’ requirements for GF products. In order to discern factors affecting adherence to GFD, a survey was built including factors identified by a systematic review. Moreover, a discrete choice experiment was designed in order to determine consumers’ preferences for brand and label. Celiac and non-celiac people were invited to participate in the study. Since discrete choice experiment have never been applied to GF products, attributes and levels were chosen based on results of a qualitative study performed with retailers, consumers and a representative of Italian Celiac Association (ICA). Results show that most of the concerns regarding GF products are about their low sensorial performance, high prices and low nutritional values. In addition results indicate that adherence to GFD is affected mainly by attitudes towards GFD, self-efficacy, injunctive norms, knowledge about GFD and perceptions that GF products are expensive. Furthermore, brand and label are important attributes for consumers. However, only celiac patients are willing to pay a premium price for branded GF pasta.

La idea de negocio consiste en atender la demanda del consumo de postres libres de gluten de un público que padece de celiaquía, el cual es un mercado poco conocido en el Perú. La población aproximada según la Asociación de Celiacos en el Perú es de 1%, por ello, este proyecto empresarial presenta la creación del negocio de la Pastelería Gluten 4 Free. Cabe resaltar, que esta idea surge como la respuesta a una necesidad no satisfecha, ya que los Celiacos no logran ubicar con facilidad tiendas con diversos postres libres de gluten como chocolates, brownies, pasteles, alfajores, entre otras y que sean enviadas a domicilio o consumidas en el propio local, cuyos precios son accesibles, de consumo saludable, y de un servicio de venta y postventa que satisfará al público. Al contar con un equipo de trabajo con experiencia en al rubro administrativo, financiero, logístico, recursos humanos y chef, se tiene una sólida base para hacer el negocio perdurable a través de los años. Por último, en los estados financieros se obtiene la sustentación de la sostenibilidad y escalabilidad del proyecto en el tiempo. Antes de terminar el año 5 se logra la recuperación de la inversión e incluso obtener utilidad neta. El método de financiamiento será a través de recursos propios, por lo que no requerirá la solicitud de préstamo a entidades financieras. Actualmente, se tiene previsto la inversión de cuatro accionistas por el importe de 19,544 soles, en caso un inversionista adicional desee invertir en el proyecto la inversión inicial de cada uno seria de 15,635 soles.<br>The business idea is to meet the demand for gluten-free desserts from a public that suffers from celiac disease, which is a little known market in Peru. The approximate population according to the Association of Celiacs in Peru is 1%, therefore, this business project presents the creation of the business of “Pastelería Gluten 4 Free”. It is worth noting that this idea arises as a response to an unsatisfied need, since celiacs are unable to easily locate stores with various gluten-free desserts such as chocolates, brownies, cakes, alfajores, among others, that are sent to their homes or consumed on site. These stores have accessible prices, healthy consumption, and a sales and after-sales service that will satisfy the public. By having a team with experience in the administrative, financial, logistical, human resources and chef areas, we have a solid base to make the business last through the years. Finally, in the financial statements we obtain the support of the sustainability and scalability of the project in time. Before the end of year 5, the investment is recovered, and even net profits are obtained. The financing method will be through own resources, so it will not require the application of loans to financial institutions. Currently, four shareholders are expected to invest 19,544 soles in the project. If an additional investor wishes to invest in the project, the initial investment of each will be 15,635 soles.<br>Trabajo de investigación

Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 35-37).<br>The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content<br>by Rebecca Y. Lin.<br>S.B.

Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin gluten lo más similares posibles a los de trigo. En esta tesis se han estudiado la proteína unicelular, harinas de leguminosas y el suero de quesería, como potenciales fuentes proteicas para mejorar las características del pan sin gluten. Se realizaron pruebas preliminares para conseguir una formulación de pan sin gluten básica y optimizar su proceso de fabricación. En el primer estudio, se añadió proteína uni-celular a las formulaciones basadas en almidón, almidón-vegetal y harina, con el objetivo de aumentar el contenido proteico del pan. La inclusión de proteína unicelular causó una dis-minución de las pérdidas por cocción, un aumento de la dureza y el oscurecimiento del co-lor de la corteza y la miga. En un segundo estudio, se compararon cuatro harinas de legumi-nosas (harina de garbanzo, aislado de proteína de guisante, harina de germen de garrofín y harina de soja), con el objetivo de sustituir la harina de soja, debido a su alta alergenicidad. El pan elaborado con germen de garrofín presentó el menor volumen específico y la dureza más alta. Los panes de garbanzo mostraron las mejores características panarias y, en gene-ral, un buen perfil sensorial, aunque su sabor disminuyó la preferencia del consumidor. Tan-to la harina de garbanzo como el aislado de proteína de guisante podrían ser una alternativa prometedora a la harina de soja. En un tercer estudio se evaluó el efecto de la sustitución del agua y/o la harina de soja por suero líquido de quesería en pan sin gluten. La combinación de suero fresco o madurado y soja aumentó la viscoelasticidad de la masa y disminuyó el volumen específico del pan. Los panes preferidos por los consumidores fueron los elabora-dos con agua o suero madurado y sin soja, probablemente debido a su esponjosidad y color. En resumen, se han conseguido mejoras específicas en las características panarias y sensori-ales del pan sin gluten mediante la investigación de potenciales fuentes proteicas sin gluten. Finalmente, el último estudio de esta tesis demuestra que la metodología NIRS puede pre-decir con exactitud el contenido de gluten en harinas y masas. Sin embargo, no debe ser considerada como un método fiable para determinar la contaminación de gluten en produc-tos sin gluten.<br>Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last years, testing potential ingredients and complex formulations with the aim of reproducing gluten functionality and developing gluten-free breads as similar as possible to wheat ones. In this thesis, unicellular protein, legume flours and cheese whey have been studied as potential protein sources to improve gluten-free bread characteristics. Preliminary trials were performed to develop basic gluten-free formulations and optimize the bread making process. In the first study, starch, starch-vegetable and flour based formulations were prepared, and unicellular protein was added to increase bread protein content. Inclusion of unicellular protein caused a decrease in bake loss, an increase in hardness and a darkening of crumb and crust color. In a second study, four formulations prepared with legume protein sources (chickpea flour, pea protein isolate, carob germ flour and soya flour) were compared, with the aim of substituting soya flour. Carob germ flour bread presented the lowest specific volume and the highest hardness. Chickpea bread exhibited the best baking characteristics and, in general, good sensory behaviour, although its taste decreased consumer preference. Both chickpea flour and pea protein isolate could be promising alternatives to soya flour, due to its high allergenicity. A third study was performed to evaluate the effect of water and/or soya substitution by fresh and ripened liquid cheese whey in gluten-free bread. Combination of ripened or fresh whey and soya flour increased batter visco-elasticity and decreased bread specific volume. Breads with water or ripened whey and without soya were the most preferred by consumers, probably due to the softest texture and colour. In summary, specific improvements in gluten-free bread baking and sensory characteristics have been achieved during this research on gluten-free protein sources. Finally, the last study included in this thesis demonstrates that NIRS methodology can predict accurately the concentration of gluten content in flours and batters. However, it should not be considered as a reliable method for determining gluten content contamination in gluten-free products.

Master of Science<br>Department of Grain Science and Industry<br>Rebecca A. Regan<br>Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.

<p> The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe. </p><p> The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten free diet often suffer from due to their lack of nutrition education about how to implement this diet in a healthy manner. The cookbook consists of recipes for five gluten free grains, divided into breakfast, lunch, and dinner categories for each grain chapter. An expert panel reviewed the curriculum, having critiqued the literature, and provided feedback. End-of chapter quizzes were created to assess the overall value of the cookbook as an educational tool.</p>

8 pp.<br>With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.

Master of Science<br>Food Science Institute<br>Karen Schmidt<br>Flour is essential to bread production as it provides structure, texture, and flavor. The most common, wheat flour, is unique compared to other cereal flours as it forms gluten that is capable of forming viscoelastic dough, which retains gas produced during fermentation and helps create cohesive dough, all of which are critical to bread development. However, a certain percentage of the population has a rare autoimmune disorder, celiac disease, which is triggered by gluten. A gluten-free diet is the only remedy for celiac disease. Traditionally, in gluten-free breads, hydrocolloids, or gums have been used to mimic the behavior of gluten. However, the lack of a protein structure in breads made with hydrocolloids leads to an almost batter-like viscosity. Therefore, research has focused on gluten-free alternatives, particularly non-wheat cereal proteins that can be altered to mimic gluten’s dough forming properties. For example, zein has an average molecular weight and larger peptides than gluten, which contribute to its hydrophobic behavior. In fact, zein from maize flour is an ideal alternative as it can be manipulated to behave like gluten under certain conditions. The main difference between gluten and zein is that zein does not exhibit a large disulfide-linked polymer. Zein is also more hydrophobic than gluten. However, zein has been found to exhibit viscoelastic properties similar to gluten’s at temperatures higher than its glass transition. Other research has found the secondary structure of zein, in particular the β-sheet structure, increases at temperatures above its glass transition. This suggests that temperature and shear are not the only factors necessary to form and maintain the viscoelastic properties of zein; apparently, the β-sheet structures also affect viscoelasticity. Finally, differences such as maize variety and particle size also affect the properties of zein in bakery applications.

Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa<br>Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies. Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel. Firstly, the gelatinisation (5 – 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology. The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial. Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties<br>N/A

Master of Science<br>Food Science and Industry<br>Fadi M. Aramouni<br>Gluten-free products are becoming more prevalent in the market today, however there are a few types of products that have “hidden” gluten and people will not realize until after consumption. Products like soy sauce and beer are sources of gluten that people don’t know about. Soy sauce contains wheat as a main ingredient so replacing it with a gluten-free flour such as sorghum may produce a product similar to wheat-based soy sauce. Sorghum was used in this experiment since it is a grain grown in the mid-western region of the United States and a growing food ingredient in the global market. Sorghum can come in many different varieties and colors so we used different varieties in this study. Four treatments were done using three different sorghum flours (black, white, and waxy sorghum flour) and a wheat flour for a control. Cooked soybeans were mashed in a kitchenaid mixer and the treatment flour was added to make a dough. That dough was formed into a log and cut into slices. The slices were then staked with wet paper towels to mold. After 13 days of molding, the slices that were made were dried, placed in a salt solution, and fermented for 100 days. The solution was mixed with a spatula for 30 seconds to homogenize the mixture every 2-3 days and samples were taken every 10 days to test for pH, salinity, and color. Once the 100 days were complete and the pH of each treatment did not drop for consecutive testing periods, the liquid was removed from the solids and pasteurized. The pH curve did show that a fermentation process did occur, however there was no control over what microorganism could grow. Consumer testing was not performed since all test sauces were deemed unacceptable at the initial screening.

Sempre di più i prodotti gluten free trovano spazio all’interno del mercato alimentare odierno, a seguito sia dell’incidenza della celiachia e di altre allergie legate al glutine, sia del fatto che la dieta priva di questo nutriente sta diventando anche un trend salutistico. Per sopperire a queste nuove richieste l’industria alimentare ha messo in moto un meccanismo di innovazione e ricerca per ottenere dei prodotti, anche a base di cereali, che non contengano il glutine. Queste ricerche si sono focalizzate sulla sostituzione del reticolo glutinico e sull’implementazione dei prodotti gluten free con ingredienti ad alto valore nutrizionale, con lo scopo di ottenere alimenti di alta qualità sia tecnologica, sia nutrizionale. Lo scopo di questa tesi è lo studio e l’approfondimento di nuove tecnologie di produzione della pasta senza glutine, ripercorrendo le fasi produttive ed analizzando i risultati ottenuti. Viene affrontato poi il tema della distribuzione nel contesto italiano, ponendo attenzione a quali sono stati i progetti e le motivazioni che hanno ampliato e stanno sempre di più ampliando questo mercato anche a livello della grande distribuzione organizzata. Inoltre, vengono trattate la malattia della celiachia e le implicazioni dell’adesione ad una dieta gluten free, ad oggi unica terapia disponibile per i disturbi legati al glutine.

Wheat is the most agronomically important crop with an annual production of approximately 680 million tonnes per year over the five year period of 2008-2012 (Shewry and Tatham 2016). Wheat typically contributes about 20% of the total calorie intake in Western Europe and between 50-70% in some countries in North Africa and in West and Central Asia. It is estimated that in order to meet the continuous growing global demand wheat production needs to increase by 50% by 2050. Wheat is most commonly consumed as bread, pasta and noodles however it is also used as a food ingredient in other types of foods such as sauces and condiments. The versatility of wheat is largely determined by the unique physiochemical properties of gluten (Bailey 1941). Gluten is one of the earliest proteins to be studied, and was first described by Beccari in 1728 (Bailey 1941) and is readily isolated from wheat flour as a viscoelastic mass. Gluten is a complex mixture of proteins which are the major seed storage proteins found in the cereal grains wheat, barley, rye and oats. Gluten accounts for 70-80% of the total protein content in wheat grains and is traditionally divided into two groups based on their solubility called gliadins and glutenins (Osborne 1907). In genetically pre-disposed patients gluten is able to elicit a non-IgE mediated T-cell response known as coeliac disease (CD). CD affects approximately 1% of the global population for which there is no cure. As no cure is available patients must adhere to a strict gluten-free diet which is often costly and socially excluding. The Codex Standard states that gluten-free foods must contain less than 20 ppm of gluten from wheat, barley, rye and oats and their crossbreeds (FAO/WHO 1983). The Codex Standard also recommends using immunobased methods (or alternative methods) that are able to achieve appropriate sensitivity and specificity for the detection and quantification of gluten with a 10 ppm limit of detection (FAO/WHO 1983). Consequently the current gold standard method for detection of gluten is enzyme linked immunosorbent assay (ELISA) utilising the R5 antibody, however this method is not without shortcomings. Proteomics by mass spectrometry has the potential to offer an alternative, complementary method to determine gluten proteins in foods but for the methodology to become fully validated and accepted it must also overcome similar challenges to immunoassay methods, such as effective extraction of samples and the identification of peptide targets with the requisite specificity. In this research a global approach is taken to aid the development of gluten detection methods using mass spectrometry. One of the major hurdles that has stunted the development of mass spectrometry methods for the detection and quantification for gluten is the lack of protein sequence databases which are required to undertake the MS data searching. In the first results chapter of the thesis a curated gluten protein sequence database was developed (GluPro), and investigated for its utility as a MS data searching tool. It was observed that utilising the GluPro database resulted in improved protein identifications. Following the development of the curated database, extensive method development was carried out to undertake the most extensive background characterisation of the gluten proteome to date using discovery proteomics. To ensure the most comprehensive profile was obtained a number of extraction protocols were investigated and two mass spectrometry platforms with intrinsic differences utilising different modes of acquisition were used. This resulted in the most comprehensive profile of the gluten proteome to date being obtained. In order to meet the continually growing global demand for wheat previous mentioned it is considered that this may be done through the use of genetically modified crops with improved traits such as pesticide resistance. Resulting in the very real possibility of GM crops being introduced into the food supply chain, however there is much widespread public concern regarding the toxicity and allergenicity of genetically modified crops. As wheat is already listed as one of the major eight allergens, it is crucial to be able to undertake safety assessments which are able to assess the toxicity and allergenicity and determine if the GM crop is substantially equivalent to the non-GM counterpart. In the third part of this thesis it is shown how the MS method developed in the previous chapters could be applied and has great potential to be used for safety assessment. Further to this, it is demonstrated how utilising the additional information gathered during the curation of the GluPro database was able to ground the results into in silico measure of toxicity. In the final part of this research all information gathered was interrogated to pick appropriate MRM target peptides, which were unique to a single gluten protein and reproducibly observed to be free from modification. The peptides were synthesised with heavy labels to develop a targeted method to replace current ELISA methods for the detection and quantification. Unexpectedly mass shifts were observed for the precursor ion corresponding to deamidation of the synthetic peptides. Further investigation was undertaken to understand the location and cause of the deamidation sites. This development leads into further recommendation for future development of MRM methods for the detection and quantification of gluten.

Il mercato dei prodotti senza glutine sta assumendo sempre più rilevanza a livello mondiale. Il motivo principale è il crescente numero di malati diagnosticati, che posseggono un'intolleranza (celiachia) verso questo composto proteico, ma se la dieta gluten free sta diventando anche un trend salutistico. Il glutine si ritrova nelle farine di alcuni cereali, come il frumento, per cui gli individui intolleranti devono per forza consumare alimenti che non lo contengono o derivanti da farine di cereali aglutinati come mais e riso. Il glutine ha anche una funzione strutturale importante, forma infatti un reticolo compatto che dona importanti caratteristiche agli impasti. In sua assenza, quindi, si deve ricorrere a diversi ingredienti e tecniche che permettano comunque di ottenere un prodotto di qualità. Discorso che vale ovviamente anche per la pasta, in quanto, normalmente viene prodotta con semola di grano duro. In questa analisi si tratterà proprio questo tipo di prodotto, rapportato al mercato italiano, in cui è considerata uno dei beni alimentari di punta. È necessario, in primo luogo, evidenziare le differenze di realizzazione che una produzione senza glutine comporta, con eventuali difficoltà e metodi alternativi. A seguire, sono presi in esame, per ciò che riguarda differenze e sviluppo negli anni, i principali canali distributivi per il prodotto dopo la sua realizzazione, ovvero farmacie, negozi specializzati e GDO (grande distribuzione organizzata), tenendo in considerazione, per queste ultime, alcune "private labels" (marche private) di origine italiana. Tema centrale del lavoro è però il confronto tra alcuni dei principali pastifici italiani, sia che abbiano nel gluten free la principale ed unica linea produttiva, sia che l’abbiano implementata solo successivamente come linea produttiva secondaria. In tal senso si studiano gli ingredienti, i metodi produttivi, il prezzo e come l’azienda si inserisce nel mercato e soddisfa il consumatore.

The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD for persons with celiac disease (CD) has shown the opposite effect. A GFD is the only known treatment for persons with CD. If a patient with CD consumes a diet high in GF processed foods, weight management may be difficult to achieve. Participants with self-reported CD completed a modified GF food frequency questionnaire (FFQ) to assess typical dietary consumption of whole grains, sweets, fruits, vegetables and regular soda. Additionally, body mass index (BMI) and exercise were assessed. The results of this study found that whole grain, fruit and vegetable intakes were low among celiac patients. Additionally, BMI was on the high end of the normal weight range. The results of this study indicate that a greater emphasis should be placed on nutritional quality when counseling patients with CD. Registered dietitians should focus their diet counseling sessions with CD patients on a nutritious naturally GF diet in order to better manage weight.

The aim of this PhD research project was to identify the formulations and to define the process conditions that most influence the quality and the shelf-life of gluten-free (GF) bread. Raw materials that are commonly used in GF bread production were first characterized, in particular as regards the rheological properties of different starchy gels during a short term ageing. Waxy rice flour (WRF) and rice bran (RB), at 25% and 50% substitution level, came out to be very effective in reducing gel stiffness and storage modulus (G’) of the mixtures containing corn starch (CS) or rice flour (RF). The effects of High Hydrostatic Pressure treatments on CS, RF and WRF were also investigated. A partial gelatinization of RF treated at 400MPa and 600MPa was evidenced by the viscoamylographic test and the formation of a more compact structure and a higher water retention capacity were registered for CS treated at 600MPa. The effect of Psyllium (Psy) and sugar beet (SB) fibers on dough and bread properties was also evaluated. The presence of 2.5% Psy generally determined an increase of dough height and CO2 production during leavening. Psy fiber also showed an anti-staling effect, higher than SB fiber. Taking into account all these results, a GF sourdough (SD) containing selected bacteria and yeasts (Lactobacillus sanfranciscensis and Candida humilis) was developed; then it was constantly refreshed and monitored in terms of number and type of microorganisms, capability to produce/retain CO2 and pH variations. When a stable microbial association was achieved, as well as constant SD properties, some breadmaking trials were performed. GF SD combined with compressed yeast resulted an excellent opportunity to improve GF bread quality and shelf-life.

Questo lavoro verte sulla problematica della celiachia, malattia e condizione di vita di una fetta di popolazione in continua crescita. Verranno analizzate in principio le caratteristiche della malattia, partendo dalle definizioni mediche, passando per quelle psicologiche ed arrivando infine a quelle organizzative. Verrà esaminato l’ente che si occupa dei soggetti celiaci, ovvero l’AIC, associazione italiana celiachia in modo da capire oltre che la distribuzione dei celiaci in Italia, anche il modus operandi dell’associazione, che si diversifica di regione in regione. Superata questa parte introduttiva sarà analizzato il mercato del senza glutine, il suo sviluppo nel tempo fino a giungere all’attualità con le sue diramazioni principali: da monopolio delle farmacie, a reperibilità di prodotti nelle GDO, a presenza nelle principali fiere alimentari, tra cui Expo 2015. Successivamente saranno presi in considerazione gli aspetti turistici e ricettivi, in quanto generalmente ostacolo per i soggetti celiaci, e si cercheranno di mettere in luce le nuove realtà in cui è data massima attenzione alla problematica della celiachia, rendendo il concetto di vacanza accessibile a tutti. Come ultima parte di questo elaborato, verrà spiegato come il polo fieristico sta facendo informazione sulla celiachia e quanto sta permettendo l’espansione del mercato sia di aziende che di realtà commerciali rendendo possibile l’eliminazione di barriere che fino a pochi anni fa rendevano difficile la vita fuori casa di un celiaco.

Thesis (M.S.)--West Virginia University, 2005.<br>Title from document title page. Document formatted into pages; contains v, 49 p. Vita. Includes abstract. Includes bibliographical references (p. 38-42).

Master of Science<br>Department of Food Science<br>Fadi Aramouni<br>Despite the expansion of the gluten-free (GF) food market, some GF food items are still characterized by an overall mediocre quality. The effects of different types of egg ingredients (fresh, whites, dried) and carob germ flour (CGF) as well as par-baking technology on the quality of dough-based gluten-free sorghum dinner rolls were evaluated. Gluten-free rolls containing 30% of fresh shell eggs or equivalent of egg products and 10% of CGF on a flour basis were evaluated against a control (no egg, no CGF). The feasibility of partial baking of rolls was studied on control as well as fresh eggs and carob germ flour formulas during 5 baking times (0, 8, 10, 12 and 18 minutes). Breads were evaluated for crumb and crust color, specific volume, cell profile, Texture Profile Analysis (TPA) and consumer acceptability. Results showed that rolls containing egg ingredients had higher specific volumes than control (p<0.05) with an increase from 1.45 cm[superscript]3/g to 1.96 cm[superscript]3/g. Carob germ flour did not have a significant effect on specific volume. Eggs also improved cell elongation and produced significantly darker crust (p<0.05). CGF did not appear to have an effect on cell elongation but increased average cell number when combined with egg ingredients, and greatly impacted rolls texture. The combination of fresh eggs or egg whites with CGF reduced significantly (p<0.05) crumb hardness from 2,074 to 1,404g and 1,468g of force respectively. Par-baked dinner rolls displayed similar color, volume, cell profile and texture trends to conventionally baked rolls. Sensory study revealed that acceptability, organoleptic characteristics and willingness to buy of par-baked dinner rolls could be similar to that of conventional wheat products. This research proved that the addition of eggs and CGF to a GF rolls formulation resulted in better overall quality of the product. Moreover, par-baking of the rolls showed great potential to provide safe, convenient and acceptable GF foods to celiac individuals.

The production of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch inside that matrix during cooking. The aim of this PhD thesis was to investigate physical approaches for improving the cooking quality of GF pasta. Particular attention was focused on the macromolecular organization of rice starch according to different processing conditions and on the relationships between starch structure and cooking behavior. The present PhD thesis, therefore, was divided into six chapters: 1. RECENT ADVANCES IN THE DEVELOPMENT OF GLUTEN-FREE PASTA Formulating and optimizing the conditions of the technological process to improve the nutritional and sensory characteristics of GF products still present a great challenge for researchers. In the case of dried pasta, several GF ingredients (mainly starch and/or GF cereal flours) have been used as alternatives to gluten in order to create a starchy network that would withstand the physical stresses associated with cooking and impart firmness to the product. Moreover, different variations of Oriental noodle-making technology have been proposed to simplify the artisan process based on several heating treatments and cooling steps of the dough, which are difficult to control and monitor. This section intends to overview the recent advances in the preparation of GF pasta. 2. EFFECT OF PHYSICAL TREATMENTS AND PROTEINS ADDITION ON THE QUALITY OF RICE PASTA. The production of GF pasta with cooking behavior similar to that of semolina remains a primary goal of the GF industry. In this study, the effects of physical treatments on rice kernels and the possible utilization of its corresponding flours for GF pasta-making were investigated. Three different heat-treatments were carried out on rice kernels: i) pregelatinization; ii) mild parboiling and iii) severe parboiling, obtaining PGF, MPB and SPB flours, respectively. Starch underwent new structural arrangements, the first involving macromolecular disorganisation and degradation. The heat-treatments affected the physical properties of the rice flour to a different extent (damaged starch evaluated as a-amylase susceptibility, water affinity and solubility, and pasting properties). The loss of starch granule integrity occurring during pregelatinization increased the fraction of damaged starch (54 %db), the mass of water taken up by starch (4.3 times more than native starch), the amount of soluble components leached out from the granules (3.2 %) and the viscosity at 30 °C (45.5 BU). Compared to pregelatinization, both parboiling processes promoted starch gelatinization and amylose and/or amylopectin reassociation, resulting in increased rigidity of the starch molecules (lower water absorption and solubility, lower damaged starch extent and viscosity at 95 °C). The magnitude of these changes significantly increased with the increase in parboiling treatment. Pasta from flour obtained from native milled rice (RF) was prepared by two extrusion steps, the first with steam and extrusion-cooking (140 °C) and the second with a conventional extruder (55 °C) to shape the steamed dough. On the contrary, pasta samples from heat-treated flours were prepared by using only the conventional extrusion step. The use of heat-treated flours improved the consistency of pasta (evaluated by Kramer cell test), in comparison with pasta from RF. Pasta from PGF showed the highest consistency during the compression (310 N) and shear (293 N) steps but, at the same time, an extreme elasticity (1530 Nmm). The use of SPB flour lowered the elasticity of the cooked product, keeping the consistency at high values (firmness 275 N). To lower the high cooking loss of this product (12.6%), the influence of texturing ingredients, such as PGF (50%), egg (1.5%) and whey (3-5%) proteins on pasta cooking behaviour was investigated. The best result was obtained by using 5% whey proteins, providing a positive effect on cooking loss (6.4%) and water absorption (94.5%), while maintaining the texture of the product prepared by using SPB rice flour. 3. RICE-BASED PASTA: COMPARISON BETWEEN CONVENTIONAL PASTA-MAKING AND EXTRUSION-COOKING. Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge. In this work the effects of two different pasta-making processes (conventional and extrusion-cooking) were investigated on parboiled brown and milled rice flours. The two processes differed as to extrusion temperature (conventional extrusion: 50 °C, max; extrusion-cooking: 115 °C), whereas the drying diagram was the same. Starch modifications induced by each pasta-making process were analyzed by using a Micro-ViscoAmylograph (MVAG), Differential Scanning Calorimetry (DSC), and X-ray Diffraction. Cooking quality was evaluated by weight increase, solid loss into the cooking water, and texture analysis. Pasta obtained from milled rice using the extrusion-cooking process was characterized by the best cooking behavior. In this sample, starch presented the highest peak and final viscosities, the highest gelatinization temperature and lower enthalpy value, and the lowest crystallinity. The cooking quality of pasta obtained from brown rice appeared to be less affected by processing conditions. Therefore, the nature and intensity of starch modifications can be modulated by processing conditions which might explain the different cooking behaviour of rice pasta. 4. CHARACTERIZING STARCH STRUCTURE IN A GLUTEN-FREE PASTA BY USING IODINE VAPOR AS A TOOL. The suitability of starch-iodine complex to highlight differences in chain mobility and cristallinity of starch in rice pasta was investigated. Two pasta samples were produced starting from the same rice flour (RF) and using a conventional extrusion process without (Process A) and with (Process B) a preliminary extrusion-cooking step. Based on K/S spectra (obtained after equilibration above K2SO4 and exposure to iodine vapor), Pasta A showed a behavior similar to RF. Process B promoted a greater iodine binding capacity related to a higher starch chain mobility. Moreover, the extrusion-cooking conditions seem to favor the loss of starch crystallinity and the formation of larger amorphous regions. The starch organization observed in Pasta B could account for its higher capacity to water absorption during cooking. 5. UNDERSTANDING STARCH ORGANISATION IN GLUTEN-FREE PASTA FROM RICE FLOUR. Starches extracted from parboiled rice flour and pasta samples produced by two extrusion processes - a conventional one carried out at 50 °C and an extrusion-cooking process at 115 °C - were evaluated by DSC and SEC analysis. Molecular changes induced by both pasta-making process and the following cooking in boiling water were also investigated using iodine absorption properties of samples (expressed as the ratio of reflection spectra; K/S) and X-ray diffraction. A decrease in polymer chain mobility and iodine binding capacity were observed after pasta-making process. Even keeping the characteristic A-type crystalline pattern, the exposure to iodine vapor changed the peak intensity of starch samples, especially at 0.97 aw. The higher melting temperature of pasta samples in comparison with parboiled rice flour reflected the decrease in mobility of the amorphous regions detected by K/S spectral analysis. The pasta making-process also affected the molecular size distribution of starch samples. In particular, the elution peak shifted toward lower fraction numbers with increasing extrusion temperature, showing a higher molecular size for starch after the extrusion-cooking. All the differences detected between starch samples according to extrusion conditions were deleted during cooking. Compared to the uncooked samples, starch from cooked pasta showed higher K/S value at any wavelength, highlighting the increase in mobility of the amorphous region. Moreover, beside the increase in melting temperature, a decrease in endothermic entalphy were detected, confirming the important loss of order observed by X-ray diffraction. 6. INVESTIGATING THE STRUCTURAL ORGANIZATION OF PROTEINS AND POLYSACCHARIDES IN RICE PASTA BY THE AID OF ENZYMES. The consumption of rice pasta in Europe is showing a sharp increase. Processes that allow production of rice pasta with improved sensory and texture properties are expected to expand this market further. In this frame, processes for rice pasta were developed, that use pre-treated grains and result in products with the desired features. In this study, the structural organization of macropolymers in various types of starting flour (native and parboiled rice flour) and in the resulting rice pasta was investigated. Process-dependent changes in inter-protein interaction were assessed by evaluating their solubility in the presence/absence of chaotropes, the accessibility of reactive aminoacidic sidechains, and their surface hydrophobicity. Pre-treatment mainly affected the interactions among proteins, that were anymore so evidenced after pasta-making process (conventional extrusion or extrusion-cooking). The overall structure of the polysaccharide components was assessed by studying their accessibility to specific hydrolytic enzymes (a-amylase and pullulanase), and by evaluating the nature and size of the resulting hydrolytic fragments by means of Light Scattering/SEC. Grain pre-treatment increased accessibility to hydrolytic enzymes. The pasta-making process induced further changes in the structural organization of polysaccharides, that were comparatively most evident in the sample made form untreated rice. The amount of fragments generated by the action of amylase and pullulanase on various samples was consistent with the accessibility data, suggesting that differences in starch arrangements were likely related to the amylopectin fractions. Nevertheless, the development of pasta with a low glycemic index (GI) requires further studies based on the modification of amylopectin fine structure during parboiling process.

Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives gluten-free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.

En el presente trabajo de investigación se propone un plan de marketing para el lanzamiento al mercado limeño de un menúdelivery para personas que son intolerantes al gluten: DeliFreedom. Es un servicio personalizado de almuerzos para personas intolerantes al trigo, la avena, la cebada y el centeno (TACC), con baja, alta o media sensibilidad al gluten. Se ha considerado a hombres y mujeres que trabajan en las zonas comerciales de San Isidro, Miraflores, San Borja, Surco, Lince, Jesús María y Magdalena, distritos con centros empresariales.

This project is focused on the improvement of gluten and gluten-free bakery products using a new biotechnological process based on the combined use of a protein cross-linking enzyme, microbial transglutaminase from Streptoverticillum mobaraense and, a selected microbial consortium of lactic acid bacteria and yeasts (i. e. selected strains of Lactobacillus sanfrancisciensis and Candida milleri). The transglutaminase enzyme is studied for its ability to organize and create protein networks allowing an improvement of the structure and texture of the dough made from different flours. The microbial consortium is selected for its capacity to produce interesting metabolites which leads effect on the sensory, rheological and shelf-life features of the final product. The novelty behind the rational plan is the evaluation of the consequence of the two biological agents in combination, exploiting the beneficial and technological effects of both. Even the use of different plant sources as a substrates, belong to cereals, pseudo-cereals and legumes allowing us to well understand significant effects in the process. At molecular level, the proteins rearrangement after enzymatic treatment, was investigated by sodium dodecyl sulphate-poly acrylamide gel electrophoresis and biochemical colorimetric tests. The microbiological analysis was conducted in order to study the adaptability of the microbial consortium to sourdough prepared from unconventional flours. Bacteriological cultures and microbiological methods were used. In order to evaluate the sourdough metabolic activity and the fermentation process, volatile compounds were detected and analysed by Gas Chromatography–Mass Spectrometry coupled with solid-phase micro-extraction technique. Moreover, the synergic combination of transglutaminase and sourdough fermentation has been evaluated in order to define their effects on the technological properties. Rheological properties and crumb grain features were measured by Texture profile analysis (TPA), stress relaxation tests and Image analysis. Finally, allergenic potential of the processed product was determined by immunological analysis.

L’augment de persones que segueixen una dieta lliure de gluten perquè pateixen agluna afecció relacionada amb el gluten com la malaltia celíaca, la sensibilitat al gluten no celíaca o l’al·lèrgia al blat, o perquè perceben que la dieta sense gluten és més saludable, està causant un creixement important del mercat dels productes sense gluten. A més, com que el gluten aporta propietats viscoelàstiques úniques a la massa de blat, els productes sense gluten i, sobre tot el pa, en general tenen una qualitat inferior als seus homòlegs amb gluten. Per aquestes raons, el desenvolupament continu de formulacions de pa sense gluten per millorar-ne les propietats organolèptiques i nutricionals i la vida útil. En aquesta tesi s’ha estudiat la influència de diferents ingredients (productes derivats de la xufla, farina de cigró, greix hidrogenat, emulsionant i farina de castanya) i tecnologies (massa mare i tecnologies de cocció final) en la qualitat del pa sense gluten. En el primer estudi es va avaluar la utilització de l’orxata, el residu d’orxata i la farina de xufla per tal de substituir la farina de soja. L’orxata va millorar les característiques del pa sense gluten (reologia de la massa, volum específic, textura i preferència dels consumidors), la farina de xufla va donar uns pans similars als pans obtinguts amb farina de soja, i el residu d’orxata va empitjorar la qualitat del pa sense gluten, resultant molles més dures i fosques. En el segon estudi es van afegir farina de cigró i/o xufla al pa sense gluten per tal de substituir total o parcialment l’emulsionant i el greix hidrogenat. La combinació de les dues farines va permetre mantenir les característiques del pa (pèrdues per cocció, volum específic, color de la crosta i la molla i, duresa de la molla) fins i tot quan es va reduir o eliminar el greix hidrogenat i/o l’emulsionant. Per avaluar l’efecte de la massa mare de farina de castanya fermentada espontàniament en el pa sense gluten, es va realitzar un tercer estudi. La massa mare de farina de castanya va millorar el volum específic, la textura i l’estructura de la molla del pa sense gluten. No obstant això, no va tenir efecte en el creixement de fongs filamentosos ni llevats, i va reduir la preferència dels consumidors ja que el pa amb massa mare era menys dolç. Finalment, en el quart estudi es va investigar la influència de tres tecnologies de cocció final (forn de convecció, forn de microones i forn de microones amb material d’envasament amb susceptors) en el pa sense gluten precuit i congelat. La cocció final al forn de microones no va causar enfosquiment de la crosta i va augmentar la duresa de la molla. En canvi, el forn de microones amb material d’envasament amb susceptors va canviar el color de la crosta i va donar lloc a uns pans similars als obtinguts amb la cocció final al forn de convecció.<br>The increase of people that follow a gluten-free diet due to a gluten-related problem such as celiac disease, non-celiac gluten sensitivity, wheat allergy or because they perceive gluten-free diet as healthier, is causing an important rise of gluten-free products market. Besides, since gluten gives unique viscoelastic properties to wheat dough, gluten-free products, and specially bread, usually have poorer quality compared to their gluten-containing counterparts. For these reasons, continuous development of gluten-free bread formulations to improve their organoleptic and nutritional characteristics and shelf-life is needed. The influence of different ingredients (tiger nut derived products, chickpea flour, shortening, emulsifier and chestnut flour) and technologies (sourdough and final baking technologies) in gluten-free bread quality has been evaluated. In the first study, the use of tiger nut milk, tiger nut milk by-product and tiger nut flour was assessed in order to replace soya flour. Tiger nut milk improved gluten-free bread characteristics (batter rheology, specific volume, texture and consumers’ preference), tiger nut flour rendered breads that were similar to soya flour breads, and tiger nut milk by-product impaired gluten-free bread quality, giving a harder and darker crumb. In the second study, chickpea flour and/or tiger nut flour were added into gluten-free bread in order to partially or totally replace emulsifier and/or shortening. The combination of both flours maintained bread characteristics (bake loss, specific volume, crust and crumb color, and crumb hardness) even when shortening and/or emulsifier were reduced or eliminated. To evaluate the effect of spontaneously fermented chestnut flour sourdough in gluten-free bread, a third study was performed. Chestnut flour sourdough improved gluten-free bread specific volume and crumb texture and structure. However, it had no effect on yeasts and moulds growth and decreased consumers’ preference, as sourdough breads were less sweet. Finally, in the fourth study the influence of three final baking technologies (convection oven, microwave oven and microwave oven with susceptor packaging material) in partially baked frozen gluten-free bread was evaluated. Final baking in microwave oven did not induce crust browning and increased crumb hardness. In contrast, microwave oven using susceptor packaging material changed crust color and rendered breads similar to those that were finally baked in convection oven.

Background: Coeliac disease is an autoimmune disease triggered by an inappropriate immune response to dietary gluten. This condition affects around 1% of the population and can lead to serious health complications, including nutrient deficiencies, infertility, osteoporosis and cancer. Symptoms, such as diarrhoea, pain, fatigue and bloating, can be debilitating. The only treatment is a life-long gluten-free diet. Up to 58% of adult patients have sub-optimal adherence to a gluten-free diet, yet the reasons for this are poorly understood. The aim of this study was to gain a better understanding of the factors affecting adherence to a gluten-free diet in adult coeliac patients. Methods: Concept mapping is a participatory mixed method that involves generation of ideas through brainstorming. Ideas are prioritised and grouped for similarity by participants, producing visual concept maps that represent participants’ perceptions about what affects adherence to a gluten-free diet. Results: Seventy-three participants were recruited (34 adult coeliac patients; 21 adults who live with them (household members); and 18 healthcare professionals). Analysis revealed a concept map containing 13 thematic clusters: The high cost of gluten-free food was perceived to be the most important factor. Healthcare professionals perceived the availability of gluten-free sandwiches to be significantly less important than people with 3 coeliac disease and household members. Other factors included: knowledge and information about coeliac disease and the gluten-free diet; access to gluten-free food; motivation and support; and difficulties eating away from home. There was a high degree of consistency between the perceptions of the three stakeholder groups. Conclusions: This study identified a complex interplay of factors associated with adherence to a gluten-free diet and their relative importance. This study provides a better understanding of how to support adherence to a gluten free diet in adults with coeliac disease. This knowledge could be used to inform interventions to improve dietary adherence.

Lo scopo di questo elaborato era valutare l’efficacia di un trattamento di pastorizzazione adottato su pasta fresca ripiena gluten-free, in modo da garantirne la sicurezza e la qualità microbiologica durante la conservazione. Questo prodotto è ottenuto a partire da una miscela di farine diverse dal frumento e presenta valori di attività dell’acqua mediamente più alti rispetto ad altri prodotti commercializzati che non rientrano nella categoria gluten-free. Tali valori di aw (compresi tra 0.94 e 0.98) permettono lo sviluppo di molti microrganismi, anche patogeni. Inoltre la presenza nel ripieno di sostanze grasse (carne, formaggio) può ridurre l’efficacia del trattamento termico al cuore del prodotto, poiché ostacolano la penetrazione del calore. La sperimentazione è stata divisa in diverse fasi, ognuna delle quali ha previsto l’inoculo di un microrganismo target sul prodotto fresco per valutarne il destino durante la pastorizzazione e conservazione. Sono stati utilizzati surrogati di microrganismi patogeni ed in particolare Listeria innocua, Clostridium sporogenes e Staphylococcus epidermidis. Le analisi hanno mostrato che i trattamenti adottati sono efficaci verso le specie non sporigene inoculate mentre, come prevedibile, non incidono sul contenuto di C. sporogenes, che però non cresce in maniera significativa durante la conservazione. Tuttavia è emerso che le condizioni di produzione non garantiscono una riduzione di aw tale da far ricadere il prodotto nei requisiti merceologici richiesti per le paste fresche ripiene. Inoltre la pastorizzazione del prodotto confezionato comporta un’eccessiva condensa di acqua sulla superficie interna del packaging, con conseguente aumento del valore di aw. Quindi, anche se i trattamenti termici apportati sono efficaci, un’eventuale presenza di microrganismi degradativi o di patogeni sporigeni può comportare un rischio anche molto elevato per la stabilità commerciale ed igienico-sanitaria di questo prodotto.

Coeliac Disease (CD) is an autoimmune disease in which the enzyme gluten causes inflammation and damage to the small intestine. Untreated the condition may predispose symptomatic individuals to serious diseases such as cancer, type I diabetes, osteoporosis, gynaecological problems in women, peripheral and central nervous system disorders and other autoimmune diseases. In Europe it is estimated that the condition may affect between 1 in 200 to 1 in 500 people. CD is incurable but symptoms are managed by a gluten-free diet (GFD) for life. Most research looking at CD has focused on the biological basis of the disease rather than the impact of the condition from the individual’s subjective view. The few existing studies suggest that the chronicity of the condition, the limitations imposed by the need to follow a permanent restrictive diet and the risk of other associated diseases can have a negative impact on health-related quality of life (HRQoL) and psychological well-being. However, knowledge in this area remains sparse to-date. The aim of this review was to systematically review the literature published within the last decade to investigate the effects of living with CD in respect of psychological well-being and HRQoL. Twenty-one relevant studies were identified and critically reviewed. Attention was paid to the methodology, outcome measures, type of CD and sample characteristics. Difficulties when interpreting and comparing the results of the reviewed studies included differences in: design and measures used, sample populations, country of origin, age group, CD type, duration of GFD and adherence rates. The reviewed data suggest that in addition to a reduced HRQoL, psychological distress, especially self-reported symptoms of depression are commonly found in individuals with CD. Although anxiety symptoms are commonly experienced, these tend to decrease on a GFD. However, depressive symptoms may persist even in treated individuals.

In recent years, many progresses have been made in the production of gluten free baked goods. In the past, the main and only goal of gluten free producers was to ensure the safety of consumption to celiac consumers without any attention to nutritional and sensory quality. Albeit to date, more attention is paid to them, the quality of gluten free products is in the spotlight. Efforts from research and industries are required to offer gluten free products with improved nutritional and sensory properties. It has indeed been seen that gluten free diet often presents nutritional deficiencies and high intake of some nutrients; in addition, the products often have impaired sensory properties compared to their gluten containing counterparts. Currently glycaemic index of food products is a topic of rising interest in food technology and nutrition science. It has been reported that a high glycaemic diet increases metabolic risk factors. This topic is awfully relevant also for consumers constrained to follow a gluten free diet. Food specifically formulated for celiacs generally have a higher glycaemic index, due to their richness in rapidly digestible starch. In addition, an association between celiac disease and type I diabetes has been recognised. Hence, it is important for celiacs to maintain the glycaemic control whilst following a gluten free diet. Biscuits represent one of the favourite carbohydrate source for celiacs. Flour, sugar and fat are the main ingredients constituting biscuits. Rice and maize flour and their starches are widely employed in gluten free biscuits. Hence, due to their starch rich composition and the presence of sugars, gluten free biscuits are generally medium or high glycaemic index foods. The employ of flours with a higher amount of slowly digestible starch, resistant starch, phenolic compounds together with sugar replacers and fibres could contribute to the reduction of the glycaemic index of gluten free biscuits. Taking into consideration the production activities carried out by the industrial partner, biscuit factory Di Leo Pietro spa, and the aforementioned premises, the general objective of the following doctoral thesis is the development of low glycemic index gluten free biscuits through the employ of flours that are little exploited in commercial biscuits.

<p>The purpose of this study was to investigate knowledge regarding the gluten-free diet among non-celiacs following the diet. Specifically, this study examined how knowledge differed among gluten-free diet followers by reason(s) for following a gluten-free diet, source(s) from which information on the gluten-free diet is obtained, level of education attained, age, and sex. </p><p> A convenience sample of 129 usable knowledge assessment surveys completed by non-celiac gluten-free diet followers was utilized in this study. Participants were recruited via Facebook groups or pages, or by announcement flyers that were posted on community information boards at health food stores. It was found that participants, ages 40-49, had a greater knowledge of the gluten-free diet than those ages 20-29. Subjects who were 50 or over also had greater knowledge than those of ages 20-29 years. Results indicated that greater knowledge of the gluten-free diet is associated with older age. </p>

Starch is the major energy reserve in plants, extensively present in many food and non-food applications, and is one of the most abundant carbohydrates in human diet. In addition to starch native form currently used as a raw material for industrial applications, modified starches have become very attractive to develop numerous products that have greatly expanded starch use and utility. Enzymatic modifications are carried out to enhance starch functionality with the aim of overcoming technological constraints and to improve final product quality. Above all starches, corn starch is widely produced and consumed, and used as main ingredient to produce gluten-free products. This Thesis focuses to the study of the individual effect of three different enzymes, fungal alpha-amylase, amyloglucosidase and cyclodextrin glycosyltransferase, on the above sub-gelatinization temperature of corn starch, in order to modify its properties and extend its applications. Different analyses have been performed to improve the understanding of functional and structural changes promoted by the enzyme action. Moreover, corn starch modified with cyclodextrin glycosyltransferase was selected to investigate the glycemic response in mice. The presence/absence of hydrolysis products released from the enzyme catalytic activity and gelatinization properties were related to glycemic index. Enzymatically modified corn starch resulted in a diversity of functional starch granules that may be used in food applications for many purposes.<br>El almidón es la principal fuente de reserva de energía en las plantas, está ampliamente presente en diversas aplicaciones alimentarias y no alimentarias, y constituye uno de los hidratos de carbono más abundantes en la dieta humana. Además del uso frecuente y clásico del almidón nativo como materia prima en la producción de alimentos, los almidones modificados han experimentado gran expansión en el desarrollo de numerosos productos debido a su carácter versátil. Las modificaciones enzimáticas se llevan a cabo para realzar la funcionalidad del almidón con objeto de soslayar las restricciones tecnológicas y mejorar la calidad del producto final. En concreto, el almidón de maíz ampliamente producido y consumido, es apropiado como ingrediente principal en la producción de alimentos libres de gluten. Esta Tesis aborda el estudio del efecto individual de tres diferentes enzimas, alfa-amylasa fúngica, amiloglucosidasa y ciclodextrina glucosiltransferasa, sobre la temperatura de sub-gelatinización del almidón de maíz. Se realizaron diferentes análisis para ampliar el conocimiento de los cambios estructurales y funcionales asociados a la acción de la enzima. Así mismo, se seleccionó el almidón de maíz modificado con ciclodextrina glucosiltransferasa para investigar la respuesta glicémica en ratones. El índice glicémico se relacionó con la ausencia/presencia de productos de hidrólisis liberados por la acción catalítica de la enzima y las propiedades de gelatinización. Los almidones de maíz enzimáticamente modificados presentaron alteraciones funcionales en los gránulos de almidón, lo que les confiere características de interés para diversos usos alimentarios.<br>El midó és la principal font de reserva d'energia en les plantes, està àmpliament present en diverses aplicacions alimentàries i no alimentàries, i constitueix un dels hidrats de carboni més abundants en la dieta humana. A més de l'ús freqüent i clàssic del midó natiu com a matèria primera en la producció d'aliments, els midons modificats han experimentat gran expansió en el desenvolupament de nombrosos productes a causa del seu caràcter versàtil. Les modificacions enzimàtiques es duen a terme per a realçar la funcionalitat del midó a fi d'esbiaixar les restriccions tecnològiques i millorar la qualitat del producte final. En concret, el midó de dacsa àmpliament produït i consumit, és apropiat com a ingredient principal en la producció d'aliments lliures de gluten. Aquesta Tesi aborda l'estudi de l'efecte individual de tres diferents enzims, alfa-amylasa fúngica, amiloglucosidasa i ciclodextrina glucosiltransferasa, sobre la temperatura de sub-gelatinizació del midó de dacsa. Es van realitzar diferents anàlisi per a ampliar el coneixement dels canvis estructurals i funcionals associats a l'acció de l'enzim. Així mateix, es va seleccionar el midó de dacsa modificat amb ciclodextrina glucosiltransferasa per a investigar la resposta glicémica en ratolins. L'índex glicémic es va relacionar amb l'absència/presencia de productes d'hidròlisis alliberats per l'acció catalítica de l'enzim i les propietats de gelatinización. Els midons de dacsa enzimàticament modificats van presentar alteracions funcionals en els grànuls de midó, la qual cosa els confereix característiques d'interès per a diversos usos alimentaris.<br>Durá De Miguel, Á. (2017). EFFECT OF ENZYMATIC TREATMENTS ON CARBOHYDRATE MATRICES TOWARDS HEALTHY GLUTEN FREE FOODS APPLICATION [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/79509<br>TESIS

[ES] El uso de Colocasia esculenta (L.) Schott y Xanthosoma sagittifolium (L.) Schott como materia prima en forma de almidón o harina es una alternativa sostenible y nutritiva al trigo y otros granos. Esta alternativa permite a los agricultores minimizar las pérdidas después de su cosecha y garantizar la seguridad alimentaria ya que sus propiedades nutricionales, digestivas y saludables son reconocidas por la comunidad científica. Sin embargo, la información existente sobre este rizoma dirigida a su aplicación es bastante limitada. Esta tesis expone la caracterización funcional y tecnológica de los almidones obtenidos a partir de cormos y cormelos de Xanthosoma sagittifolium (L.) Schott. Asimismo, se evaluó tecnológicamente el efecto de la combinación de enzimas, hidrocoloides, almidón de patata, harina pregelatinizada sobre la harina de los cormelos de la Colocasia esculenta (L.) Schott en el desarrollo de un pan sin gluten. Además, se evaluaron las propiedades tecnológicas y digestivas de una fórmula básica para puré desarrollada a partir de harina de cormelos de Xanthosoma spp. y Colocasia spp. Además, la revisión bibliográfica realizada permitió poner en contexto los efectos saludables demostrados clínicamente de esta materia prima y sus componentes. Se demostró que existen diferencias significativas entre el almidón de cormos y cormelos de la misma especie. Se concluyó que la harina de Colocasia esculenta (L.) Schott es una buena opción para incrementar el valor nutricional de los panes sin gluten. Entre las estrategias probadas, el pan elaborado a partir de la mezcla con almidón de patata resultó la menos aconsejable. Además, todas las estrategias aplicadas originaron panes con menor índice glucémico que sus homólogos sin gluten reportados en otros estudios. Por primera vez, este trabajo recomienda el uso de harina de cormelos de Xanthosoma sagittifolium (L.) Schott y Colocasia esculenta (L.) Schott y para desarrollar purés con un valor nutricional agregado. La revisión bibliográfica realizada permitió recopilar los efectos demostrados clínicamente, concretamente antihiperglucémicos, antihepatotóxicos, antihipertensivos, hipoglucemiantes, anticancerosos, hipolipidémicos y prebióticos, entre otros, de los compuestos bioactivos presentes en esta planta.<br>[CA] L'ús de Colocasia esculenta (L.) Schott i Xanthosoma sagittifolium (L.) Schott com a matèria primera en forma de midó o farina, és una alternativa per a minimitzar les perdues després de la seua collita i garantir la seguretat alimentària ja que les seues propietats nutricionals, digestives i saludables són reconegudes per la comunitat científica. Aquesta tesi exposa la caracterització funcional i tecnològica dels midons obtinguts a partir de corms i cormelos de Xanthosoma sagittifolium (L.) Schott. D'una banda és va avaluar tecnològicament l'efecte de la combinació d'enzims, hidrocol·loides, midó de creïlla, farina pregelatinitzada sobre la farina dels cormelos de la Colocasia esculenta (L.) Schott en el desenvolupament d'un pa sense gluten. D'altra banda, es van avaluar les propietats tecnològiques i digestives d'una fórmula bàsica per a puré desenvolupada a partir de farina de cormelos de Xanthosoma spp. i Colocasia spp. que es pot destinar a poblacions vulnerables amb afeccions gastrointestinals, diabètics, celíacs, entre altres. A més, es va realitzar una revisió on s'exposen els efectes saludables demostrats clínicament, dels seus components. Es va demostrar que existeixen diferències significatives entre el midó de corms i cormelos de la mateixa espècie. Per tant, es va concloure que la farina dels cormelos de la Colocasia esculenta (L.) Schott és una bona opció per a incrementar el valor nutricional dels pans sense glútens i entre les estratègies provades, el pa elaborat a partir de la mescla amb midó de creïlla va resultar la menys aconsellable, però tots van mostrar menor índex glucèmic que els seus homòlegs sense glútens reportats en altres estudis. A més, per primera vegada es va recomanar l'ús de farina cormelos de Xanthosoma sagittifolium (L.) Schott i Colocasia esculenta (L.) Schott per a desenvolupar purés amb un valor nutricional agregat. La revisió bibilogràfica realitza va permetre recopilar el efectes demostrats clínicament, en concret antihiperglucémic, antihepatotóxic, antihipertensiu, hipoglucemiant, anticancerós, hipolipidémic i prebiòtic, entre altres, dels compostos bioactius presents en aquest rizoma.<br>[EN] The use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott as a raw material in form of starch or flour is a nutritious and sustainable alternative to wheat and other grains. This alternative allows farmers to minimize losses after harvest and guarantee food safety since its nutritional, digestive and healthy properties are recognized by the scientific community. Nevertheless, there is still scarce information about these rhizomes that limit their application. This thesis illuminates the functional and technological characterization of the starches obtained from corms and cormels of Xanthosoma sagittifolium (L.) Schott. Likewise, the effect of the combination of enzymes, hydrocolloids, potato starch, pregelatinized flour on Colocasia esculenta (L.) Schott cormels flour toward the development of a gluten-free bread was technologically evaluated. Furthermore, the technological and digestive properties of a basic formula for pastes developed from cormels flour of Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was evaluated. In addition, a review was conducted and the health effects clinically demonstrated are exposed. It was shown that there are significant differences between the starch of corms and cormels of the same species. It was concluded that the flour from Colocasia esculenta (L.) Schott cormels is a good option to increase the nutritional value of gluten-free breads. Among the strategies tested, the bread made from mixtures with potato starch was the least desirable, but all strategies tested gave breads with lower glycemic index than gluten-free counterparts reported in other studies. For the first time, this works recommends the use of cormels flour from Xanthosoma sagittifolium (L.) Schott and Colocasia esculenta (L.) Schott was recommended to develop pastes to nutritional value to gluten-free products. In addition, the bibliographic review carried out allowed the compilation and analysis of the clinically demonstrated effects, especifically, antihyperglycemic, antihepatotoxic, antihypertensive, hypoglycemic, anti-cancer, hypolipidemic and prebiotic effects, among others, of the bioactive compounds present in these plants.<br>Authors acknowledge the financial support of the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189). Tropical Food Research Institute from Cuba provided the rhizomes.<br>Calle Domínguez, J. (2021). Properties of Malanga Flours and their Use in Pastes and Gluten Free Breads [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/168396<br>TESIS

Master of Science<br>Food Science Institute<br>Delores Chambers<br>The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable characteristics such as an open and airy crumb structure and chewiness of bread products. Removing gluten from a baked good formulation affects the finished product in many ways. This review examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked goods. Quality parameters that are most greatly affected by the exclusion of gluten in baked goods include specific volume (a measure of the amount of air incorporated into the finished product), height, spread ratio (the ratio of diameter to thickness in cookies and like products), color, and hardness. Gluten-free baked goods are recognized to be denser, shorter in height, have a larger spread, have a different color, and be harder in texture than traditional wheat-based baked goods. Various gluten-free ingredients have been studied for their use in producing a finished product that exhibits quality parameters similar to wheat-based baked goods. These include rice, potato, tapioca, corn, and sorghum; pseudocereals such as buckwheat, amaranth, and quinoa; legumes; nuts; and waste from fruit and vegetable processing. The inclusion of additives such as hydrocolloids, protein concentrates, emulsifiers, and acidic ingredients are extensively utilized and studied in gluten-free baked good applications. Gluten-free baked goods commonly have a reduced shelf life as compared to wheat-based products. The weak association of water with the starches present in gluten-free baked goods allows moisture to migrate to the outside of the product and rapidly escape. Shelf life studies are also included in much of the research and are summarized in this review. Because consumers desire gluten-free products that taste like the gluten-containing products they replace, many studies pertaining to gluten-free ingredient research include sensory analysis. Some studies include a wheat-based product as a control, while others use only gluten-free formulations in the research. Future research using better sensory methods are needed in this product category. Food manufacturers who wish to compete in the still growing gluten-free market have many ingredient resources available to them to produce high quality gluten-free baked goods. Through research conducted on alternative flours, starches, hydrocolloids, emulsifiers, and other ingredients, gluten-free consumers can enjoy baked goods that exhibit the same desirable qualities as traditional wheat-flour based products.

La tesi ha lo scopo di andare ad analizzare come gli italiani percepiscono i prodotti senza glutine. A tal proposito è stato somministrato un questionario prevalentemente sul social network "Facebook", con domande riguardanti il marketing mix. il questionario è stato poi elaborato: - andando ad analizzare ogni singola domanda, - creando tabelle di contingenza e calcolando il relativo test chi quadrato, - effettuando la cluster analysis.

In order to better assist practitioners and better serve persons with autism spectrum disorders (ASD) and their families, it is vital for professionals to systematically evaluate the existing body of literature and synthesize its scientific evidence, so that the efficacy of research can be translated to evidence-based practices (EBPs) (Wheeler, 2007; Zhang & Wheeler, 2011). This research synthesis evaluated adherence to EBP standards and analyzed the effectiveness of gluten-free and casein-free (GFCF) diets for individuals with ASD. Four hundred and seventy articles were screened among peer-reviewed journals in English language published through 2010 using the Academic Search Complete search database. Twenty-three studies were selected, and the researchers used a systematic analysis model developed by Mayton, Wheeler, Menendez, and Zhang (2010) to investigate the degree of adherence to specific evidence-based practice standards. In addition, the study utilized quality indicators proposed by (a) Horner et al. (2005) for single-subject design studies and (b) Gersten et al. (2005) for group experimental design, to evaluate the efficacy of GFCF diet interventions. Results of this synthesis indicated that the efficacy of GFCF diet interventions for individuals with ASD is inconclusive, and the field needs better controlled studies to provide the scientific evidence base for the intervention.

Master of Science<br>Food Science Institute<br>Fadi Aramouni<br>Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.

This study is a netnography of an online gluten-free community through the scope of the Facebook group "Gluten Free." The objective of this qualitative inquiry is to investigate the key characteristics of this online gluten-free community and gain a deeper understanding of member purposes for participation. Employing the method of netnography allows for an unobtrusive exploration of the community by discreetly utilizing anthropological techniques in an online setting. Despite growing awareness, no academic research has yet been conducted on the social aspects of the online gluten-free community. The thematic findings that emerged from this study were two-fold. First, this investigation revealed three key characteristic themes in the content of community posts: suspiciousness and distrust, defensiveness and frustration, and passion and determination. Second, this analysis discovered three purposive themes for member participation: validation, friendship, and education. The findings of this study render a thick description of the unique culture of the online gluten-free community, sharpen the academic understanding of online communities, and strengthen the valuable method of netnography.

The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, &amp<br>#954<br>-carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-&amp<br>#954<br>-carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific volume and texture of the cakes baked in different ovens were determined. Macro and micro-structures of the cakes were investigated both qualitatively and quantitatively by using image analysis and Scanning Electron Microscopy (SEM). In the last part of the study, Response Surface Methodology (RSM) was used to optimize IR-microwave baking conditions and formulation of the cakes. Power law and Casson models were suitable to explain the rheological properties. Xanthan and xanthan-guar gum blends resulted in higher apparent viscosities as compared to other gums. Gum types affected the dielectric properties and gelatinization enthalpies of cake batter. Emulsifier addition increased the volume and porosity but decreased the firmness of the cakes baked in IR-microwave combination oven. More porous cakes were obtained when xanthan and xanthan-guar gum blend were used. Baking method was found to be important in affecting porosity, pore size distribution and microstructure of the cakes. The highest quality gluten-free rice cakes were obtained when the formulation contained xanthan gum and 5.38% emulsifier and baked using 40% microwave power, 60% halogen lamp power for 7 min in IR-microwave combination oven. In addition, baking time was reduced by 76.7% as compared to conventional baking.

Submitted by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:56:38Z No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-05-12T13:58:57Z (GMT) No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Made available in DSpace on 2015-05-12T13:58:58Z (GMT). No. of bitstreams: 2 Dissertação - Bruna de Oliveira Tavares - 2014.pdf: 1252047 bytes, checksum: 5ac42551628afe8edb2fb4003ca5ed29 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-02-28<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>Cookie is a product consumed internationally for all social classes, obtained by mixing flour(s), starch(s) with other ingredients, undergo the process of kneading and cooking, fermented or not. The present study aimed to use of co-products from rice and soybeans, the cookies donut type production for celiac patients, also adding more value commodities (rice bran, grits and okara) that in most industries are discarded. First, we performed experiments with mixtures (Simplex) and evaluated physical and chemical analysis of the experimental and commercial biscuit, biscuit being chosen for the sensory analysis that came closest commercial biscuit. Upon sensory evaluation, only one formulation was evaluated for 10 months during the storage test. The results showed that the biscuit developed with okara and rice bran showed no significant difference (p> 0.05), with the commercial biscuit, as to the questions of appearance, color, flavor and aroma; the moisture, ash, lipids and energy value of both biscuits, were significantly influenced by the factors type interactions of biscuit and storage time (p <0.05), whereas protein and carbohydrates suffered influence, significantly, only the time factor alone (p <0.05); in relation to protein digestibility, there was a significant difference (p <0.05) between the two product reviews (experimental Cookie - 71.64% and commercial biscuit - 73.24%), which does not mean that the cookie does not have good experimental in vitro digestibility. Therefore, the experimental cookie, using the co-products of rice and soybean was feasible from a technological and nutritional standpoint, being a product that caters to the public in patients with celiac disease.<br>O biscoito é um produto consumido, internacionalmente, por todas as classes sociais, obtido pela mistura de farinha(s), amido(s) e/ou fécula(s), com outros ingredientes, submetidos a processos de amassamento e cocção, fermentados ou não. O presente trabalho teve como objetivo, o aproveitamento dos co-produtos do arroz e da soja, na elaboração de biscoitos tipo rosquinha para pacientes celíacos, agregando, também, maior valor as matérias primas (farelo de arroz, quirera e okara) que, na maioria das indústrias, são descartadas. Primeiramente, foi realizado delineamento de misturas (Simplex) e avaliadas análises físicas e químicas do biscoito experimental e comercial, sendo o biscoito escolhido para a análise sensorial os que mais se aproximaram do biscoito comercial. Após análise sensorial, apenas uma formulação foi avaliada, durante 10 meses, no decorrer do ensaio de armazenamento. Os resultados obtidos mostraram que o biscoito desenvolvido com okara e farelo de arroz não mostraram diferença significativa (p>0,05), com o biscoito comercial, quanto aos quesitos aparência, cor, sabor e aroma; os teores de umidade, cinzas, lipídeos e valor energético, de ambos os biscoitos, foram influenciados, significativamente, pelas interações dos fatores tipo de biscoito e tempo de armazenamento (p < 0,05), enquanto que o teor de proteínas e carboidratos sofreu influência, significativa, somente do fator isolado tempo (p < 0,05); em relação a digestibilidade protéica, houve diferença significativa (p<0,05) entre os dois produtos avaliados (biscoito experimental – 71,64% e biscoito comercial – 73,24%), o que não significa que o biscoito experimental não possua boa digestibilidade in vitro. Portanto, o biscoito experimental, utilizando os co-produtos do arroz e da soja, foi viável do ponto de vista tecnológico e nutricional, sendo um produto que atende ao público de portadores de doença celíaca.

Mestrado em Marketing<br>O aparecimento de produtos sem glúten em hipermercados e a disseminação dos benefícios da dieta sem glúten têm aumentado a procura e o interesse pelos mesmos nos últimos anos, tanto a nível internacional, como nacional. No entanto, estima-se que apenas aproximadamente 2,5% da população portuguesa tenha doença celíaca, estando impedida por razões de saúde a consumir glúten. Contudo, sendo os maiores consumidores de produtos sem glúten os indivíduos sem necessidades de saúde, torna-se importante entender as motivações de consumo deste tipo de alimentação, dado ser uma temática pouco estudada no nosso país e com fortes oportunidades de mercado. Esta investigação tem como intuito contribuir para um melhor conhecimento relativamente ao consumidor de produtos sem glúten, sem doenças associadas a esta proteína, estudando-se as motivações que influenciam esta intenção de consumo. Para tal, procedeu-se à recolha de informação de natureza quantitativa. Aplicaram-se procedimentos estatísticos com o intuito de testar as hipóteses assumidas no modelo de pesquisa desenvolvido, através de um questionário online administrado a residentes em Portugal, consumidores de produtos sem glúten, sem doenças associadas. Os resultados obtidos sugerem que o auto-conceito influencia positivamente a intenção de consumo de produtos sem glúten, por indivíduos sem patologias associadas As conclusões deste estudo fornecem uma base teórica tanto às empresas como a marketeers, facilitando a comunicação com os consumidores de produtos sem glúten sem necessidades de saúde, conhecendo-os e sabendo o que mais os influencia. Desta forma, contribui-se para o desenvolvimento de novas estratégias de venda numa indústria em expansão em Portugal.<br>Recently, the emergence of gluten-free products in hypermarkets and the dissemination of the benefits of the gluten-free diet have increased demand and interest about them, both in an international and national level. It is estimated that only 2.5% Portuguese have celiac disease, which means they can?t consume gluten due to health reasons. However, the individuals without health needs are the largest consumers of gluten-free products. It is important to understand the reasons for this type of diet and what drives them to do so, since it is a topic which has not been studied in Portugal with strong market opportunities. This research aims to contribute to a better knowledge about the consumer of gluten-free products, without associated diseases with this protein, by studying the motivations that influence this consumption intention. For this purpose, quantitative information was collected. Statistical procedures were applied in order to test the hypotheses assumed in the developed research model, through an online questionnaire administered to consumers of gluten-free products, residents of Portugal, without associated diseases. The results suggest that the self-concept positively influences the intention to consume gluten-free products, by individuals without associated pathologies. The findings of this study provide a theoretical basis for both companies as marketeers, facilitating communication with consumers of gluten-free products without health needs, knowing them and what influences them. This study also contributes to the development of new sales strategies in an expanding industry in Portugal.<br>info:eu-repo/semantics/publishedVersion

Yellow pea (Pisum sativum L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free (GF) baked goods. Sensory evaluation, volatile analysis, and laboratory quality testing were completed to determine the impact on flavor, aroma, and flour quality. The HPSE pea flours obtained from 1:1 and 3:1 ethanol and water were tested against a control pea flour in cake and cookie sensory tests. Both showed significantly higher (P<0.05) acceptance scores for flavor, texture, and overall acceptance, but acceptance was not significantly different. Texture of cookies did not change significantly over 5 days, but significant differences (P<0.05) between the three flour treatments in cookies and cakes were observed. The protein of the HPSE treated flours were significantly higher than the control. The headspace analysis showed some significant differences between control and treatments for the volatile standards of interest.