Vanessa Dias Capriles

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

The evidence that celiac disease is one of the commonest food intolerances in the world is driving an increasing demand for gluten-free foods. However, gluten is a structure-building protein essential for formulating leavened baked goods. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. This review focuses on contemporary approaches in gluten-free baking that allow improvements at the structure, texture, acceptability, nutritive value, and shelf life of GFB. Gluten-free breadmaking is a relatively new, emerging research topic that is attracting worldwide attention in order to develop different kinds of GFB, including regional varieties. Several approaches have been used to understand and improve GFB systems by evaluating different flours and starch sources, ingredients added for nutritional purposes, additives, and technologies or a combination of these elements. Some studies aimed to assess or improve GFBs technological or nutritional properties, while others had multiple objectives. Several studies used food science tools in order to improve technological and sensory quality of GFB, together with nutritional value. Some GFBs are vehicles of nutrients and bioactive compounds. Furthermore, extensive research on interfacing food science, nutrition, and health is needed so that a GFB with both good technological and nutritional properties can be prepared and made more available to those with celiac disease, which will help them adhere to a strict gluten-free diet, increase social inclusion, and improve their quality of life.

Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index

Amaranth has attracted a great deal of interest in recent decades due to its valuable nutritional, functional, and agricultural characteristics. Amaranth seeds can be cooked, popped, roasted, flaked, or extruded for consumption. This study compared the in vitro starch digestibility of processed amaranth seeds to that of white bread. Raw seeds yielded rapidly digestible starch content (RDS) of 30.7% db and predicted glycemic index (pGI) of 87.2, the lowest among the studied products. Cooked, extruded, and popped amaranth seeds had starch digestibility similar to that of white bread (92.4, 91.2, and 101.3, respectively), while flaked and roasted seeds generated a slightly increased glycemic response (106.0 and 105.8, respectively). Cooking and extrusion did not alter the RDS contents of the seeds. No significant differences were observed among popped, flaked, and roasted RDS contents (38.0%, 46.3%, and 42.9%, respectively), which were all lower than RDS content of bread (51.1%). Amaranth seed is a high glycemic food most likely because of its small starch granule size, low resistant starch content (< 1%), and tendency to completely lose its crystalline and granular starch structure during those heat treatments.

Metabolic osteopathy in celiac disease: importance of a gluten-free diet.

Reduced bone mineral density (BMD) is frequently found in individuals with untreated celiac disease (CD), possibly due to calcium and vitamin D malabsorption, release of pro-inflammatory cytokines, and misbalanced bone remodeling. A gluten-free diet (GFD) promotes a rapid increase in BMD that leads to complete recovery of bone mineralization in children. Children may attain normal peak bone mass if the diagnosis is made and treatment is given before puberty, thereby preventing osteoporosis in later life. A GFD improves, but rarely normalizes, BMD in patients diagnosed with CD in adulthood. In some cases, nutritional supplementation may be necessary. More information on therapeutic alternatives is needed.

Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour

ABSTRACT The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth-containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per ...

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

A doenca celiaca nao tem cura e apresenta como unico tratamento a dieta isenta de gluten. O pao de queijo, produto tradicional brasileiro, e uma opcao para pessoas com doenca celiaca. Entretanto, assim como os demais paes sem gluten, possui baixos teores de fibras e minerais. O objetivo deste estudo foi avaliar o efeito da incorporacao de farinha de amaranto integral nas propriedades fisicas e no valor nutritivo do pao de queijo. A farinha de amaranto foi incorporada em 10, 15 e 20% das formulacoes. O aumento dos niveis de amaranto ocasionou: escurecimento do produto, reducao do volume especifico e aumento da forca de compressao. Paes contendo 10% de amaranto apresentaram ligeiras diferencas nas propriedades fisicas em relacao ao controle. Os resultados mostram a possibilidade de incorporar 10% de farinha de amaranto integral na formulacao de pao de queijo, resultando em um produto com maiores niveis de fibra alimentar e de ferro e com o mesmo nivel de aceitacao quando comparado ao convencional. Este tipo de abordagem visa o aumento da disponibilidade de produtos de panificacao sem gluten e com valor nutricional agregado, podendo contribuir para uma maior variacao da dieta dos celiacos.

Desenvolvimento de salgadinhos com teores reduzidos de gordura saturada e de ácidos graxos trans

A gordura vegetal hidrogenada, veiculo convencional para aromatizacao de salgadinhos, foi substituida parcial ou totalmente por oleo de canola, gerando um novo salgadinho com 73,8% de reducao da gordura saturada em relacao aos salgadinhos disponiveis no mercado e eliminacao dos acidos graxos trans. Foi avaliado o impacto desta substituicao sobre as caracteristicas sensoriais do produto. Ao se substituir totalmente a gordura, a alteracao de cor, medida pela variacao da somatoria dos atributos de cor DE, foi de 2,04. A substituicao da gordura em ate 50% nao alterou a textura significativamente (p<0,05); entretanto, quando esta substituicao foi igual ou superior a 75% houve diferenca em relacao a amostra padrao. Foi percebida alteracao de textura pelos provadores quando a amostra padrao (22% gordura) foi confrontada com a amostra aromatizada com 22% de oleo. A amostra padrao apresentou maior aceitabilidade sensorial. Pelos resultados, concluiu-se que as caracteristicas sensoriais do produto sao fracamente afetadas pela substituicao da gordura vegetal hidrogenada pelo oleo de canola. Abordagens como esta podem ser utilizadas em escala industrial, gerando produtos diferenciados e contribuindo para diminuicao da ingestao dos acidos graxos saturados e acidos graxos trans.

Knowledge, attitudes and practices of food handlers in food safety: An integrative review

This study presents an overview of the relationship between knowledge, attitudes and practices (KAP) of food handlers with training in food safety, in addition to proposing reflections on the training of food handlers, considering its responsibility for food safety and health of consumers. The review was based on the integrative method. The descriptors used were: (food handler), (knowledge, attitudes and practice) and (training). Six databases were searched, 253 articles were consulted and 36 original articles were included. Fifty per cent of the articles pointed that there was no proper translation of knowledge into attitudes/practices or attitudes into practices after training. Knowledge, attitudes and practices of food handlers are important for identifying how efficient training in food safety is allowing prioritize actions in planning training. The evaluation of KAP is the first step to understand the food handlers point of view. After this evaluation other diagnostic strategies become necessary to enhance this understanding.

Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties

Abstract Increasing the variety of better‐tasting and healthier gluten‐free products is important for consumers with gluten‐related disorders. This work aimed to develop a gluten‐free bread formulation containing whole chia flour with acceptable sensory properties. A mixture design for three ingredients and response surface methodology were used to identify the proportions of potato starch, rice flour and whole chia flour to achieve the best physical properties and result in sensory‐accepted products. The physical properties and visual appearance showed that whole chia flour alone is not suitable for bread production. Nevertheless, it is possible to add up to 14% whole chia flour to a rice flour‐based gluten‐free bread formulation while negligibly diminishing the loaf volume, crumb firmness and crumb moisture. The best formulations were prepared from rice flour blends with 5, 10, and 14% whole chia flour, which received overall acceptability scores of 8.7, 8.1 and 7.9 on a 10‐cm scale, respectively, similar to those of their white gluten‐free bread and wheat bread counterparts. Incorporating 5%–14% whole chia flour in the formulation increased the levels of ash, lipid, protein and dietary fiber compared to those of the white gluten‐free bread.

Frutanos do tipo inulina e aumento da absorção de cálcio: uma revisão sistemática

Realizou-se uma revisao sistematica da literatura sobre os efeitos do consumo de frutanos do tipo inulina na absorcao de calcio. Resultados de quatro dos sete ensaios clinicos duplo-cegos controlados aleatorizados relatados neste trabalho indicam que o consumo diario da mistura de frutanos (inulina e oligofrutose 1:1) aumenta a absorcao de calcio, dependendo da idade cronologica e fisiologica, bem como do estado menopausal de individuos saudaveis que consomem quantidades adequadas de calcio. O numero limitado de ensaios clinicos realizados e as diferencas relativas ao planejamento experimental, tempo de estudo, tipo e quantidade de frutano consumido (inulina, oligofrutose ou a mistura de ambos), bem como a faixa etaria dos individuos, impedem a generalizacao dos resultados observados. Esta revisao demonstra a necessidade de mais ensaios clinicos de longa duracao, nos quais tanto a absorcao de calcio como a densidade mineral ossea sejam avaliadas. Futuros estudos devem contribuir para a compreensao dos mecanismos de acao dos frutanos no aumento da absorcao de calcio; para avaliar se esse efeito persiste em longo prazo e se pode ser considerado como beneficio real para a saude ossea; e para testar se tais efeitos poderiam beneficiar individuos de outras faixas etarias e diferentes condicoes fisiologicas. Evidencias cientificas consistentes e acumuladas ainda sao necessarias para poder considerar o consumo de frutanos como uma estrategia de prevencao da osteoporose.

Storage stability of snacks with reduced saturated and trans fatty acids contents

Partially hydrogenated vegetable oil has been used in snack flavoring for its ability to entrap hydrophobic aroma compounds. However, increasing concerns about the health risks of saturated and trans fatty acids (TFA) consumption led to the development of alternative agents for this use. We studied the use of rapeseed oil (O) as a replacement for partially hydrogenated vegetable oil (F) in snack flavoring. Products with several different rapeseed oil contents were designed, packed, and then stored for twenty weeks at room temperature. Fatty acids compositions, TBA reactive substances (TBARS), shear strength and sensory acceptability were assessed throughout storage time. Total replacement reduced saturated fat by 72.5% in relation to market available snacks. TFA were initially absent in these products, but their production occurred spontaneously on the 8th week with gradual increase during storage up to levels still lower than those observed in commercially available snacks. Low TBARS levels and stability of shear strength during the twenty-week of storage were also observed. Snacks flavored with F or O were equally well accepted during the storage period. It is feasible to develop a storage stable snack with reduced saturated and trans fatty acid contents while maintaining the high sensory acceptability typical of this food product.