| Abstrakt: |
The food industry generates a large amount of waste and by‐products, the disposal of which has a negative impact on the environment and the economy. Plant‐based waste and by‐products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten‐free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten‐free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant‐based by‐products would represent a chance to improve both the nutritional profile and the overall quality of gluten‐free foods by further enhancing the sustainability of the agri‐food system. After examining in detail the composition of plant‐based by‐products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten‐free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR] |
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