Navegando por Palavras-chave "Chemical-Composition"

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    Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies
    (Royal soc chemistry, 2016) Capriles, Vanessa Dias [UNIFESP]; Arêas, José Alfredo Gomes; Universidade Federal de São Paulo (UNIFESP)
    This article aims to discuss the current approaches used to reduce the postprandial glycemic response (GR) of starchy gluten-free products (GFP) and to provide some further prospects. The GR is evaluated through in vivo trials to determine the glycemic index (GI) and the glycemic load (GL) of foods or using the in vitro starch digestibility method to predict the GI. The reviewed studies demonstrated that a reduction in the GR of GFP can be achieved by replacing traditionally used refined flours and starches with nutrient-dense alternative raw materials due to an increase in dietary fiber, resistant starch and protein contents, which can alter the rate of starch digestion, reduce the GI and dilute the amount of available carbohydrate; both the factors contribute to reduce the GL. The addition of viscous dietary fibers could also be a successful way to reduce the GR of GFP. Some studies have demonstrated the potential of germination of GF grains and sourdough fermentation in decreasing the GR of GF bread. Further studies could evaluate alternative GF flours, soluble fibers, resistant starch, and other formulation factors that may affect the GR of different types of GFP. New studies should be performed to test and optimize processing methods by considering the reduction of GR of GFP. Another key aspect for further investigation is the confirmation of the promising results obtained through in vitro assays by in vivo GI evaluation.
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    Gluten-free breadmaking: improving nutritional and bioactive compounds
    (Academic press ltd- elsevier science ltd, 2016) Capriles, Vanessa Dias [UNIFESP]; Santos, Fernanda Garcia dos [UNIFESP]; Arêas, José Alfredo Gomes; Universidade Federal de São Paulo (UNIFESP)
    This review focuses on the contemporary approaches that are used to increase nutrient and bioactive compound contents of gluten-free bread (GFB), and highlights the use of nutrient-dense alternative raw materials, nutritional and functional ingredients, and their combinations. Few studies address micro nutrient fortification in GFB, and only one study has addressed the performance of in vitro trials to examine bioaccessibility. Some studies have demonstrated the potential use of nutrient-dense raw materials, dietary fiber enrichment and technological processes in decreasing the GFB glycemic response, which is evaluated through in vivo trials or by using the in vitro -predicted glycemic response method. The reviewed studies have shown promising approaches to overcoming both the technological and nutritional challenges involved in GFB development. However, further studies on the improvement or development of new nutrient-dense GFB and their evaluation using digestibility, bioaccessibility, and bioavailability trials are required to understand or improve their efficacy as vehicles of micronutrients and bioactive compounds. In addition, short- and long-term controlled clinical trials are needed to evaluate their potential health benefits. Furthermore, efforts to apply some of this promising research to commercial products should be made to make GFB with good technological, sensory and nutritional properties available to consumers with gluten-related disorders. (C) 2015 Elsevier Ltd. All rights reserved.