SummaryAn increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.

The effects of ten treatment combinations of two salts (NaCl, KCl) and glycine were evaluated on lowsodium roasted peanuts. Consumers' (N = 330, recruited from college campus) liking, emotions, perceived saltiness and bitterness intensity, satisfaction and purchase intent (PI) of peanuts were measured following a balanced incomplete block design (t = 10, k = 3, r = 9, b = 30, k = 2, e 2 = 0.74). Emotions and PI were evaluated both before and after presenting a low-sodium health benefit message. Sodium content of peanuts was reduced from 140 mg Na/50 g peanuts to 41.67 mg Na/50 g without significantly affecting liking scores and with positive PI over 60%. In general, high bitterness and low saltiness intensity ratings negatively affected liking and satisfaction. Consumers expressed less satisfaction when perceived saltiness intensity was 'Not Enough' than when 'Too Much.' Based on optimisation analysis, any formulation within the range of 59-100/0-40/0-12.5% NaCl/KCl/Gly-representing a potential 37% sodium reduction past minimum 'low sodium' requirements-will yield an acceptable product. * Mean and Standard Error from ninety-nine consumer responses based on a 9-point hedonic scale. Mean values in the same column followed by different letters are significantly different (P < 0.05). † Statistically significant P-values in a bold print (P < 0.05) based on McNemar Exact probability. PIb and PIa = purchase intent before and after respectively, consumers had been given health benefits information about the product and after consumers had been given health benefits information about the product. ‡ mg = milligram; value obtained by calculation. Low sodium peanuts K. D. Pujols et al. 2755 NS: Not significant differences were observed among the treatments (P > 0.05). * Mean and Standard Error from ninety-nine consumer responses based on a 5-point JAR rating scale. Mean values in the same column followed by different letters are significantly different (P < 0.05). † Consumer positive satisfaction of saltiness and bitterness intensity measured on a yes/no scale after consumers rated respective JAR intensities.Low sodium peanuts K. D. Pujols et al.NS: Not significant differences were observed among the treatments (P > 0.05). Asterisk indicates significant differences between before and after consumers had been given information about low-sodium health benefits based on a Paired t-test (P < 0.05). † Mean and Standard Error from ninety-nine consumer responses based on a 5-point scale per emotion term. Emotions were obtained before and after consumers had been given information about low-sodium health benefits.

The optimum formulation for wheat flour (WF)-based sponge cakes containing tapioca starch (TS) and xanthan gum (Xan) was determined using the central composite design with two factors and response surface methodology (RSM). Effects of partial substitution of TS (5-15%) for WF in a 20% total flour blend and Xan (0.1-0.3%) on specific volume, parameters of texture profile analysis and sensory liking scores of baked sponge cakes were investigated. A second-order polynomial response surface was used to explain the influence of TS and Xan on the dependent variables. Coefficients of determination (R 2 ≥ 0.75) of the response variables and significant regression models were used for RSM optimisation. Based on the RSM contour plots, the cake formulation containing 16% butter with desired physical properties (maximum specific volume; minimum hardness, gumminess and chewiness) and sensory quality (maximum overall liking) was found to be 11.09-11.88% TS and 0.10-0.11% Xan.