Celiac disease: Overview and considerations for development of gluten-free foods

Goyal, 2015, Development and physic-chemical characterization of microencapsulated flaxseed oil powder: a functional ingredient for omega-3 fortification, Powder Technol., 286, 527, 10.1016/j.powtec.2015.08.050 Pang, 2012, How functional foods play critical roles in human health, Food Sci. Hum. Wellness, 1, 26, 10.1016/j.fshw.2012.10.001 Roberfroid, 2000, An European consensus of scientific concepts of functional foods, Nutrition, 16, 689, 10.1016/S0899-9007(00)00329-4 Menrad, 2003, Market and marketing of functional food in Europe, J. Food Eng., 56, 181, 10.1016/S0260-8774(02)00247-9 Vaughan, 2003 Rubio-Tapia, 2013, ACG clinical guidelines: diagnosis and management of celiac disease, Am. J. Gastroenterol., 108, 656, 10.1038/ajg.2013.79 Moreno, 2014, Alternative grains as potential raw material for gluten-free food development in the diet of celiac and gluten sensitive patients, Aust. J. Nutr. Food Sci., 2, 1 Grace-Farfaglia, 2015, Bones of contention: bone mineral density recovery in celiac disease—a systematic review, Nutrients, 7, 3347, 10.3390/nu7053347 Picascia, 2015, Gliadin-specific T-cells mobilized in the peripheral blood of coeliac patients by short oral gluten challenge: clinical applications, Nutrients, 7, 10020, 10.3390/nu7125515 Health Canada, Celiac Disease—The Gluten Connection 2008. http://www.hc-sc.gc.ca/fn-an/pubs/securit/gluten_conn-lien_gluten-eng.php, (accessed 17.03.16). Churruca, 2015, Analysis of body composition and food habits of Spanish celiac women, Nutrients, 7, 5515, 10.3390/nu7075234 Dhankar, 2013, A study on development of coconut based gluten-free cookies, Int. J. Eng. Sci. Invent., 2, 1 E. Bauman, J. Friedlander, Gluten sensitivity: a rising concern, 2008. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.698.9621&rep=rep1&type=pdf (accessed 16.08.03). Gallagher, 2004, Recent advances in the formulation of gluten-free cereal based products, Trends Food Sci. Tech., 15, 143, 10.1016/j.tifs.2003.09.012 Wieser, 2007, Chemistry of gluten proteins, Food Microbiol., 24, 115, 10.1016/j.fm.2006.07.004 Comino, 2015, Role of oats in celiac disease, World J. Gastroenterol., 21, 11825, 10.3748/wjg.v21.i41.11825 Kerr, 2015, Gluten allergies food list: what to avoid & what to eat, Health Line, 1 Souci, 2008, Food composition and nutrition tables Belitz, 2009, Cereals and cereal products, 670 Wieser, 1983, Tryptophangehalt von Getreideproteinen, Z. Lebensm. Unters. Forsch., 177, 457, 10.1007/BF01409676 Alajaji, 2006, Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods, J. Food Compos. Anal., 1 Arab, 2010, Nutritional evaluation and functional properties of chickpea (C. arietinum L.) flour and the improvement of spaghetti produced from it, J. Am. Sci., 6, 1055 Tosh, 2013, Nutritional profile and carbohydrate characterization of spray-dried lentil, pea and chickpea ingredients, Foods, 2, 338, 10.3390/foods2030338 Green, 2007, Celiac disease, New Engl. J. Med., 357, 1731, 10.1056/NEJMra071600 Yalcin, 2008, Chemical and sensory properties of new gluten-free products. Rice and corn tarhana, Food Sci. Biotechnol., 17, 728 Bilqicli, 2009, Enrichment of gluten-free tarhana with buckwheat flour, Int. J. Food Sci. Nutr., 60, 1, 10.1080/09637480802112546 Villlarroel, 2009, Development of a cookie formulation for celiac people using defatted Chilean hazel nut (Gevuina avellana. Mol) flour and quinoa (Chenopodium quinoa Willd) flour, Arch. Latinoam. Nutr., 59, 184 Brito, 2015, Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd) based cookies development using an experimental mixture design, J. Food Sci. Technol., 52, 5855 Rodriguez, 2009, Gluten-free cookies prepared with sorghum flour, Arch. Latinoam. Nutr., 59, 433 Rai, 2014, Quality characteristics of gluten-free cookies prepared from different flour combinations, J. Food Sci. Technol., 51, 785, 10.1007/s13197-011-0547-1 De la Barca, 2010, Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities, Plant Food Hum. Nutr., 65, 241, 10.1007/s11130-010-0187-z Preichardt, 2011, The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients, Int. J. Food Sci. Technol., 46, 2591, 10.1111/j.1365-2621.2011.02788.x Lazaridou, 2007, Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations, J. Food Eng., 79, 1033, 10.1016/j.jfoodeng.2006.03.032 Ferreira, 2016, Utilization of sorghum rice, corn flours with potato starch for the preparation of gluten-free pasta, Food Chem., 191, 147, 10.1016/j.foodchem.2015.04.085 Giuberti, 2015, Cooking quality and starch digestibility of gluten free pasta using new bean flour, Food Chem., 175, 43, 10.1016/j.foodchem.2014.11.127 Giuberti, 2015, In vitro starch digestibility and quality attributes of gluten-free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar, Starch, 68, 374, 10.1002/star.201500007 Levent, 2011, Effect of gluten-free flours on physical properties of cakes, J. Food Sci. Eng., 1, 354 Flores, 2014, Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility, Int. J. Food Sci. Technol., 49, 1985, 10.1111/ijfs.12529 Ylimaki, 2006, Response surface methodology in the development of rice flour yeast breads: sensory evaluation, J. Food Sci. Technol., 56, 751 Malcolmson, 1993, Effect of drying temperature and farina blending on spaghetti quality using response surface methodology, Cereal Chem., 70, 1 Sanchez, 2002, Optimization of gluten-free bread prepared from cornstarch rice flour, and cassava starch, J. Food Sci. Technol., 67, 416 Ahlborn, 2005, Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads, Cereal Chem., 82, 328, 10.1094/CC-82-0328 Rotsch, 1954, Chemische und backtechnische Untersuchungen an kiinstlichen Teigen, Brot Gebaeck, 8, 129 Taufeili, 1994, Formulation of gluten-free pocket–type flat breads: optimization of methylcellulose, gum Arabic and egg albumen levels by response surface methodology, Cereal Chem., 71, 594 Moreira, 2013, Rheology of gluten-free doughs from blends of chestnut and rice flours, Food Bioprocess Technol., 6, 1476, 10.1007/s11947-012-0927-1 Mahmoud, 2013, Formulation and quality characterization of gluten-free Egyptian balady flat bread, Ann. Agric. Sci., 58, 19, 10.1016/j.aoas.2013.01.004 Gallagher, 2002, Novel rice starches in gluten-free bread, 24 Schwarzlaff, 1996, Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation, J. Food Qual., 19, 217, 10.1111/j.1745-4557.1996.tb00417.x Gormley, 2003, Fish surimi as an ingredient in gluten-free breads, 246 Aly, 2015, Gluten-free flat bread and biscuits production by cassava, extruded soy protein and pumpkin powder, Food Nutr. Sci., 6, 660, 10.4236/fns.2015.67069 Hallert, 2002, Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years, Aliment. Pharmacol. Ther., 16, 1333, 10.1046/j.1365-2036.2002.01283.x Ciacci, 2002, Long-term follow-up of celiac adults on gluten-free diet: prevalence and correlates of intestinal damage, Digestion, 66, 178, 10.1159/000066757 Lohiniemi, 2000, Gastrointestinal symptoms rating scale in coeliac patients on heat starch-based gluten-free diets, Scand. J. Gastroenterol., 35, 947, 10.1080/003655200750023002 Grehn, 2001, Dietary habits of Swedish adult coeliac patients treated by a gluten-free diet for 10 years, Scand. J. Nutr., 45, 178 Matos, 2015, Understanding gluten-free bread development for reaching quality and nutritional balance, J. Sci. Food Agric., 95, 653, 10.1002/jsfa.6732 Marco, 2008, Bread making performance of protein enriched gluten-free breads, Eur. Food Res. Technol., 227, 1205, 10.1007/s00217-008-0838-6 Sharoba, 2014, Production and evaluation of gluten-free biscuits as functional foods for celiac disease patients, J. Agroaliment. Process. Technol., 20, 203 Toshi, 1996, Utilizacion de la harina integral de amaranto (Amaranthus cruentus) en la fabricacion de galletas para celiacos, Alimentaria, 269, 49 Gambus, 2002, The research on quality improvement of gluten-free bread by amaranthus flour addition, Zywnosc, 9, 99 Costantini, 2014, Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients, Food Chem., 165, 232, 10.1016/j.foodchem.2014.05.095 Gambus, 2009, Quality of gluten-free supplemented cakes and biscuits, Int. J. Food Sci. Nutr., 4, 31, 10.1080/09637480802375523 Radocaj, 2014, Effects of hemp (Cannabis sativa L.) seed oil press–cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers, J. Food Sci., 79, 18, 10.1111/1750-3841.12370 Shrilakshmi, 2012, Recommended dietary allowances, 11 Story, 2005, Nutrition needs of adolescents, 21 Wierdsma, 2013, Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients, Nutrients, 5, 3975, 10.3390/nu5103975 Shepherd, 2013, Nutritional inadequacies of the gluten-free diet in both recently–diagnosed and long–term patients with celiac disease, J. Hum. Nutr. Diet., 26, 349, 10.1111/jhn.12018 Miranda, 2014, Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten, Plant Food Hum. Nutr., 69, 182, 10.1007/s11130-014-0410-4 Missbach, 2015, Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods, PeerJ, 3, 10.7717/peerj.1337 Lee, 2007, Economic burden of a gluten-free diet, J. Hum. Nutr. Diet., 20, 423, 10.1111/j.1365-277X.2007.00763.x Stevens, 2008, Gluten-free and regular foods: a cost comparison, Can. J. Diet. Pract. Res., 69, 147, 10.3148/69.3.2008.147 Castillo, 2008, Costs of a basic food basket for celiac patients in Chile, Rev. Med. Chile, 136, 613 Singh, 2011, Limited availability and higher cost of gluten-free foods, J. Hum. Nutr. Diet., 24, 479, 10.1111/j.1365-277X.2011.01160.x Nascimento, 2014, Availability, cost and nutritional composition of gluten-free products, Br. Food J., 116, 1842, 10.1108/BFJ-05-2013-0131 Lambert, 2015, Cost and affordability of a nutritionally balanced gluten-free diet: is following a gluten-free diet affordable?, Nutr. Diet., 73, 36, 10.1111/1747-0080.12171 Arendt, 2006, Gluten-free cereal–based products, 471 Saturni, 2010, The gluten-free diet: safety and nutritional quality, Nutrients, 142, 16, 10.3390/nu2010016 Zou, 2010, Role of labelling in consumer’s functional food choices, 1