Gluten-free alternative cereal based product formulations and their production technologies.

Celiac is one of the most common food borne diseases that appears when the food containing gluten is consumed and the only effective treatment for celiac disease is a strict adherence to a gluten-free diet throughout the patients lifetime. Snack foods which are prepared by combinations of rice, corn, soy bean, pea and potato flours or their starches and produced by extrusion technology may be alternative to gluten free bakery products which are used in celiac patient’s diet. The starch portion of these cereals can be used as a major raw material in the production of snack foods obtained by extrusion cooking. The studies dealing with gluten-free products, involving a diverse approach which has included the use of starches, dairy products, gums and hydrocolloids, other non-gluten proteins, prebiotics and/or combinations to improve the structure, acceptability and mouth feel have received increasing attention in recent years. This review will emphasize the recent developments on formulations of gluten-free cereal based products to improve quality properties, together with formulations of snack food alternatives for celiac patients and extrusion cooking technology.

[1]  Peter R. Shewry,et al.  Principles of Cereal Science and Technology , 2010 .

[2]  R. Di Cagno,et al.  Sourdough lactobacilli and celiac disease. , 2007, Food microbiology.

[3]  A. Plunkett,et al.  The influence of barrel temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product , 2007 .

[4]  Narpinder Singh,et al.  Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice , 2007 .

[5]  S. Z. Ali,et al.  Extrusion cooking of rice : Effect of amylose content and barrel temperature on product profile , 2006 .

[6]  A. Plunkett,et al.  Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack , 2006 .

[7]  Frits Koning,et al.  Celiac disease--sandwiched between innate and adaptive immunity. , 2006, Human Immunology.

[8]  W. Caspary,et al.  Celiac disease , 2006, Orphanet journal of rare diseases.

[9]  T. Fang,et al.  EVALUATION OF RICE FLOUR MODIFIED BY EXTRUSION COOKING , 2006 .

[10]  J. Arěas,et al.  Glycemic and insulinemic responses in women consuming extruded amaranth (Amaranthus cruentus L) , 2005 .

[11]  Z. Maroulis,et al.  Structural properties of extruded corn starch , 2005 .

[12]  E. Arendtb,et al.  Potential of sourdough for healthier cereal products , 2005 .

[13]  Giampiero Sacchetti,et al.  Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products , 2004 .

[14]  T. R. Gormley,et al.  Recent advances in the formulation of gluten-free cereal-based products , 2004 .

[15]  Michèle Queneudec,et al.  Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates , 2003 .

[16]  T. R. Gormley,et al.  Crust and crumb characteristics of gluten free breads , 2003 .

[17]  T. J. Schober,et al.  DEVELOPMENT OF GLUTEN-FREE CEREAL PRODUCTS , 2002 .

[18]  C. Goad,et al.  Model prediction for sensory attributes of nongluten pasta , 2001 .

[19]  E. Berghofer,et al.  Extrusion Cooking of Rice Flour and Amaranth Blends , 1999 .

[20]  Janet M. Johnson,et al.  Guar and locust bean gums as partial replacers of all-purpose flour in bread :an objective and sensory evaluation , 1996 .

[21]  G R Gibson,et al.  Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. , 1995, The Journal of nutrition.

[22]  J. Maga,et al.  Roles of formulation and extrusion variables on the properties of potato-based half snacks , 1995 .

[23]  W. Prinyawiwatkul,et al.  Optimization of sensory qualities of an extruded snack based on cornstarch and peanut flour , 1993 .