Abstract:There has been a growing demand for the production of gluten-free products due to increased occurrence of celiac disease. Thus, different research groups have been investigating the use of various available materials for the development of these functional products to fulfill customer’s needs. Horse Chestnut (Aesculus indica) seeds are underutilized, low-cost, and gluten-free, found in hilly areas of the Himalayan region of Kashmir valley, India. To determine their potential as an alternative to conventional f… Show more
“…The RS of the cultivars of this study was similar to that reported previously in plantain starch before cooking (87.50%), native GBF starch (88.70%), 53 and uncooked native plantain starch (85.00%), and 32 . A high RS content is associated with health benefits such as improved gut and digestive health 54 . Other benefits of RS include helping with weight loss and improved insulin sensitivity 55,56 .…”
Section: Resultssupporting
confidence: 84%
“…32 A high RS content is associated with health benefits such as improved gut and digestive health. 54 Other benefits of RS include helping with weight loss and improved insulin sensitivity. 55,56 Even though micronization slightly decreased the RS content of the GBF here, it is important to mention that the RS of micronized GBF remained relatively high.…”
“…The RS of the cultivars of this study was similar to that reported previously in plantain starch before cooking (87.50%), native GBF starch (88.70%), 53 and uncooked native plantain starch (85.00%), and 32 . A high RS content is associated with health benefits such as improved gut and digestive health 54 . Other benefits of RS include helping with weight loss and improved insulin sensitivity 55,56 .…”
Section: Resultssupporting
confidence: 84%
“…32 A high RS content is associated with health benefits such as improved gut and digestive health. 54 Other benefits of RS include helping with weight loss and improved insulin sensitivity. 55,56 Even though micronization slightly decreased the RS content of the GBF here, it is important to mention that the RS of micronized GBF remained relatively high.…”
“…Despite the absence of gluten proteins, GFM is characterised by the presence of hydrocolloids (in this case psyllium fibre, guar gum, hydroxypropyl‐methylcellulose) that are responsible for the formation of a gel‐like network during cooking (Marti & Pagani, 2013). Thus, the lowering of these ingredients in the formulation due to the addition of CF may be related to the formation of a less organised network that could promote a higher amount of solids lost in the cooking water (Gasparre & Rosell, 2019; Rafiq et al., 2021). In particular, it is worth considering that CF is generally characterised by a high presence of fibres and sugars (Dall'Asta et al., 2013; Demirkesen et al., 2014) that these components may have competed for the network hydration and would be responsible for weakening the pasta structure (Marti et al., 2010; Phongthai et al., 2017).…”
Gluten-free (GF) products are typically characterised by lower nutritional and functional quality compared to gluten-containing counterparts. In the last years, several studies have tried to improve the nutritional characteristics of GF products by the utilisation of alternative ingredients. In this work, the effect of three levels of chestnut flour (CF) supplementation (20, 30, 40%) on the physico-chemical, sensory characteristics of raw and cooked GF fresh pasta, were investigated. CF showed higher water absorption properties (water binding capacity, solubility, absorption indexes) than the commercial GF mix used as control. In pasta, substitution of GF mix with CF caused a reduction in water activity and amount of freezable water due to stronger interaction of water molecules with CF components (sugars, starches, proteins). Increasing levels of CF also delivered darker, browner colour and a softer texture; the latter was also probably related to the greater cooking loss of CF, indicating a less organised network for the CFenriched samples compared to the control. CF also improved the antioxidant capacity, due to the presence of bioactives in chestnut integuments. CF represents a valuable ingredient for the manufacturing of functional GF pasta, more appreciated in this study at a substitution level of 30% and 40%.
“…Genetic susceptibility factors play a significant role in the development of celiac disease, an autoimmune condition that may cause significant intestine damage. In the general community, celiac disease affects 0.5% to 1% of people (Giménez‐Bastida et al, 2015 ; Manikantan et al, 2022 ; Rafiq et al, 2021 ). Contrarily, gluten sensitivity and/or other wheat proteins is caused by IgE antibodies that identify epitopes from certain proteins, known as allergens, setting off a chain of events that results in allergic inflammation.…”
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids,
d
‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases.
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