Background Currently, there is a growing interest in the identification of new molecules that
promote health and exhibit potential for technological applications. Prebiotics are functional …

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …

Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …

This research investigates the effect of baking temperature and time on the resistant starch
(RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the …

The aim of this presented study was to develop and cluster cookies made with cocoa shell, a
by-product of the chocolate industry, and nutritionally rich raw materials, soy and green …

Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin,
which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem …

Background and objectives The present work evaluated how the incorporation of passion
fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality …

Gluten‐free bakery products usually use rice flour as substitute for wheat flour. This paper
aims to evaluate whether and how the substitution of rice flour for sorghum and teff flour …

The increasing prevalence of celiac disease and gluten intolerance has led to an increased
demand for gluten-free food products in Peru. The research objective was to develop gluten …