Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts
| Autor: | Federico Morreale, Nicoletta Pellegrini, Donato Angelino |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Glutens media_common.quotation_subject Nutritional quality Diet Gluten-Free 03 medical and health sciences 0404 agricultural biotechnology Gluten-free bakery products Coeliac syndrome Humans Celiac disease Quality (business) Mathematics media_common chemistry.chemical_classification Original Paper 030109 nutrition & dietetics business.industry Bread 04 agricultural and veterinary sciences Score-based method 040401 food science Gluten Biotechnology Food Quality and Design chemistry Chemistry (miscellaneous) Gluten free business Food Science Nutritive Value |
| Zdroj: | Plant Foods for Human Nutrition, 73(2), 154-159 Plant Foods for Human Nutrition 73 (2018) 2 Plant Foods for Human Nutrition (Dordrecht, Netherlands) |
| ISSN: | 0921-9668 |
| Popis: | Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs. Electronic supplementary material The online version of this article (10.1007/s11130-018-0662-5) contains supplementary material, which is available to authorized users. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink