14 - Formulation and nutritional aspects of gluten-free cereal products and infant foods

Abstract

As awareness of gluten allergy/intolerance increases, and with better diagnostic tools to detect celiac disease, the requirement for gluten-free products is increasing worldwide. The formulation of gluten-free products is more challenging than that of gluten-containing products, as the major structure-forming component, namely gluten, is absent. In addition, the nutritional profile of gluten-free foods may also be a challenge due to their low dietary fiber content. To date, gluten-free biscuits, cakes, pasta, and pizza, which are included in the diets of patients with celiac disease, are commercially available. Gluten replacement in gluten-free cereal products remains a significant technological challenge. To date, the use of starches and hydrocolloids represent a widespread approach used to mimic gluten in the manufacture of gluten-free bakery products. A range of starches such as corn, soya, sorghum, and buckwheat has successfully replaced the soft flour in biscuit making. Blending gums and hydrocolloids with flours derived from rice, cassava, and corn has produced gluten-free cakes, and making gluten-free pasta products has been monitored from the initial selection of ingredients to the production process. However, the majority of gluten-free flours is highly refined and is of low nutritive value. Steps to enhance the “healthy” aspect of gluten-free products are gradually being addressed, most notably through the introduction of pseudocereals and other nutritive flours in gluten-free cereal products. This is especially important for the production of highquality, healthy infant and baby foods, where growth and development is of utmost importance.