| Autor: |
do Nascimento AB; Programa de Pós-Graduação em Ciência dos Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Florianópolis, Brazil. amandabagolin@hotmail.com, Fiates GM, Dos Anjos A, Teixeira E |
| Jazyk: |
angličtina |
| Zdroj: |
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2013 Mar; Vol. 64 (2), pp. 217-22. Date of Electronic Publication: 2012 Sep 05. |
| DOI: |
10.3109/09637486.2012.718744 |
| Abstrakt: |
Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato. Sugar was the most frequently mentioned ingredient on both types of products' labels. Salt and sodium also were among these ingredients. Presence of hydrocolloids, enzymes or raw materials of high nutritional content such as pseudocereals, suggested by academic studies as alternatives to improve nutritional and sensorial quality of gluten-free food products, was not identified in the present study. Nutritional quality of gluten-free diets and health of celiac patients may be compromised. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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