Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

Boukid, Fatma

doi:10.1007/978-3-030-69228-5_5

Cited by 2 publications

(2 citation statements)

References 146 publications

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“…Bakery products are staple foods worldwide, made basically from wheat flour, salt, and/or sugar. Gluten is a protein complex that is key for the development of bakery products such as bread and cakes, owing to its viscoelastic features [ 1 , 2 ]. Nevertheless, gluten intake might trigger adverse reactions in individuals genetically predisposed to gluten-related allergies and intolerances, and thus they must follow a lifetime gluten-free diet [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Gasparre

Pasqualone

Mefleh

et al. 2022

Foods

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Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p < 0.05) compared to standard products. Fats was higher (p < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. Saturated fats were higher (p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption.

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Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Gasparre

Pasqualone

Mefleh

et al. 2022

Foods

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“…Durum wheat production presents only 5–8% of global wheat production and it is mostly concentrated in the Mediterranean region, with the European Union being the largest producer 3 . Durum wheat is widely used in Mediterranean cuisine (e.g., couscous, bulger, bread, flatbreads and freekeh), 4–6 while globally its culinary uses are primarily pasta and couscous. The main motives behind the restricted global production/application of durum wheat are the high grain hardness and moderate gluten strength/extensibility compared to common wheat 7,8 …”

Section: Introductionmentioning

confidence: 99%

Novel quality features to expand durum wheat applications

Aoun

Boukid

2022

J Sci Food Agric

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Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.

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Cereal-Derived Foodstuffs from North African-Mediterranean: From Tradition to Innovation

Cited by 2 publications

References 146 publications

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Novel quality features to expand durum wheat applications

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