Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits

Abstract

The increasing demand on a high-quality gluten-free (GF) products and an increasing prevalence of GF consumers favors the development of research aimed to improve the overall quality of GF products. To obtain a functional GF product providing the additional health benefits, the fortification of GF food is applied. Recently, inulin-type fructans (ITFs) were proposed as multi-task ingredients of GF products, improving their nutritional and health-related properties. In this chapter, the most recent studies on GF products in which ITFs were applied as valuable ingredients affecting the rheological and technological parameters of GF products are presented. The literature data with the successful applications of ITFs in the GF products and with their health beneficial properties, as presented in this chapter, points to a great potential of ITFs in the GF technology. The promising evidences of beneficial impact of ITFs on characteristic of GF goods may contribute to further development and intensified research on new GF products of superior quality that will be dedicated to people suffering from gluten-related disorders. Keywords Inulin-type fructans Á Inulin Á Fructooligosaccharides Á Gluten-free diet Á Glutenfree products Á Prebiotic 2 N. Drabińska et al. QDA Quantitative descriptive analysis RDA Recommended daily allowances SCFA Short-chain fatty acids TLR Toll-like receptor tTG Anti-tissue transglutaminase WA Wheat allergy WDEIA Wheat-dependent, exercise-induced anaphylaxis

Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

“…Dietary fi bres consist of non-digestible carbohydrates and lignin that are intrinsic and intact in plants and should be resistant to the enzymes of the early-sections of the digestive tract and fermented in the colon by gut microbiota [Anderson et al, 2009]. The daily intake of dietary fi bre should range from 25 to 38 g [Drabińska et al, 2018a]. The Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases [Nishida et al, 2004] stated that an adequate amount of fi bre in the diet confers several health benefi ts including body mass management, as well as reduction of hypertension and risk of type 2 diabetes and cardiovascular diseases [Anderson et al, 2009].…”

“…Inulin-type fructans (ITF) are commonly consumed soluble dietary fi bres, which are more fermentable and viscous than the insoluble fi bres [Slavin, 2013]. The structure of ITF, characterized by β-confi guration, determines their ability to reach the colon in the intact form and their prebiotic properties [Drabińska et al, 2018a]. ITF have not only nutritional quality, but can also affect the technological parameters of food products, which was widely studied in gluten-free breadmaking.…”

Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

“…In the production of GF cakes and muffins, wheat flour has to be replaced with naturally GF flours, like rice flour (Marco & Rosell, ; Kringel et al ., ) or GF starches (Ronda & Roos, ). In comparison with conventional wheat bakery products, GF products are characterised by lower technological quality, in particular by crumbling texture, unattractive colour, faster staling (Gallagher et al ., ; Drabińska et al ., ), insufficient nutrients content (Saturni et al ., ; Matos Segura & Rosell, ) and poorer consumer acceptance (Drabińska et al ., ). Numerous studies demonstrated that both technological properties and nutritional value of GF products can be meaningfully improved by application of natural GF grains (Krupa‐Kozak et al ., ; Capriles & Arêas, ) or proteins of animal and vegetable origin (Nunes et al ., ; Krupa‐Kozak et al ., ).…”

Overview of the Importance of Biotics in Gut Barrier Integrity

“…Inulin-type fructans (ITF) are water-soluble mixtures of oligo- or polysaccharides composed of β-D-fructosyl units linked by (2–1) glycosidic bonds [ 93 ]. Based on the degree of polymerization (DP), ITF can be further divided into long-chain inulin (DP > 10) and short-chain oligofructose, also called FOS (DP < 10) [ 94 ].…”