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Artykuły w czasopismach na temat "Gluten-free diet – Recipes"
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Urubkov, Sergey, Svetlana Khovanskaya, Ekaterina Pyrieva, Olga Georgieva i Stanislav Smirnov. "Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance". Food Industry 5, nr 1 (17.03.2020): 23–31. http://dx.doi.org/10.29141/2500-1922-2020-5-1-3.
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Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.
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Lisovska, Tetiana, i Joanna Harasym. "3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles". Applied Sciences 13, nr 22 (15.11.2023): 12362. http://dx.doi.org/10.3390/app132212362.
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Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour. Nowadays, the growth of the gluten-free food sector is mainly powered more by trends and personal choices of consumers following the “healthy choice” diet than patients with real medical conditions, who need to follow the strict gluten-free diet. 3D printing is considered a disruptive technology, and being an additive manufacturing technique contributes directly to structure/texture creation. Food 3D printing as a manufacturing technology is struggling with repeatability and precision but is still very promising as a potential problem solver, especially in texture creation, which is the main technological problem for the gluten-free bakery. The article aims to analyze, using clustering analysis, the main obstacles so far identified for gluten-free 3D printing. Meanwhile, the prospects of producing personalized food products using 3D printing and its relationship with the UN Sustainable Development Goals 2030 as the advantages of this technology were discussed. The up-to-date exploitations of 3D printing techniques in gluten-free food manufacturing were discussed.
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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko i Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough". Restaurant and hotel consulting. Innovations 4, nr 1 (22.06.2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.
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Егорова, Елена, Elena Egorova, Ирина Резниченко i Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes". Food Processing: Techniques and Technology 48, nr 2 (10.01.2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
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Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.
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Monzani, Alice, Elena Lionetti, Enrico Felici, Lucia Fransos, Danila Azzolina, Ivana Rabbone i Carlo Catassi. "Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease". Nutrients 12, nr 11 (12.11.2020): 3467. http://dx.doi.org/10.3390/nu12113467.
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We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46–2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2–3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28–1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21–3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14–3.13), and other family members with CD (OR 2.24, 95% CI 1.3–3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.
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Petrenko, O. D., M. P. Hulich i L. S. Liubarska. "On the relevance of the introduction of gluten-free school meals". Environment & Health, nr 2 (107) (czerwiec 2023): 48–55. http://dx.doi.org/10.32402/dovkil2023.02.048.
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The purpose of the study was to determine the possibility of providing children who need a gluten-free diet with appropriate nutrition in the conditions of a general secondary education institution. Research materials and methods. A sociological survey of parents was conducted regarding the main problems of providing nutrition to children who need dietary nutrition in the conditions of a general educational institution. The development of the sample diet was carried out on the basis of approved and published on the website of the Ministry of Health of Ukraine "Technological maps of dishes and drinks intended for the organization of school meals", as well as recipes and technological maps of dishes from other official printed sources, taking into account the requirements of current regulatory documents and dietary recommendations. The calculation of the daily set of products, food and energy value was carried out taking into account data from the tables of the chemical composition of products and the norms of physiological needs of different age groups of children. The results. According to the results of the conducted research, the possibility and expediency of developing a menu for the organization of gluten-free food in the conditions of general secondary education institutions was determined. A sample menu for organized nutrition of children of different age groups has been developed, taking into account the requirements of current regulatory documents. The compliance of the developed menu with the requirements of the current regulatory documents on the product set, indicators of nutritional and energy value has been proven. Conclusions. The results of the work indicate the possibility and expediency of developing a menu for the organization of food for children with special dietary needs in the conditions of a general secondary education institution, which will facilitate the child's socialization and help him integrate into society.
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Popov, V. G., N. G. Hajrullina i H. N. Sadykova. "Trends in the use of gluten-free flours in the production of functional products". Proceedings of the Voronezh State University of Engineering Technologies 83, nr 1 (3.06.2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.
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The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour, chufa tuber flour, carrot, rowan, pumpkin, apple and other powders to the dough can expand the diet of patients with symptoms of gluten intolerance. In particular, the apple powder contribute to the prevention of cardiovascular disease, excess weight, removal of heavy metals from the body, prevent the development of atrophy of the skeletal muscles, and carrot powder - speed recovery from a nervous breakdown, prolonged stress, strengthen the heart muscle, improve blood vessels, enhance immunity, prevent the development of atherosclerosis, hypertension, etc. The technology of production of gluten-free products based on amaranth seed flour mixed with corn or rice flour continues to be improved, which significantly increases the nutritional value of these products and expands the range of affordable gluten-free food products of domestic production. Another example is croissants baked on the basis of rice, buckwheat, flaxseed, almond and Teff flour. The analysis of organoleptic and physicochemical parameters showed that they meet the requirements of quality and high taste and aroma characteristics. Gluten-free bread based on chia flour, buckwheat flour, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa, rice and lupine flours contain a high amount of dietary fiber, positively influencing the quantitative and qualitative composition of intestinal microflora and helping to preserve the freshness of baked products. Despite the commonality of existing approaches in the production of gluten-free products, scientists suggest supplementing the existing recipes with secondary types of flour, fruit and berry and other functional components. Thus, the problem of using gluten-free flours in the production of functional products remains the object of increased scientific attention on the part of scientists, manufacturers and consumers.
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Yadav, Rishabh, Lal Bahadur Singh, Abhishek Patel, Manoj Kumar, Monu Kumar, Mohit Kumar Pandey, Shubham Yadav, Suneel Kumar i Shubham Singh. "A Review on Yield Gap Analysis of Millets in India". International Journal of Plant & Soil Science 35, nr 18 (7.08.2023): 1800–1804. http://dx.doi.org/10.9734/ijpss/2023/v35i183462.
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Millet is a healthy grain that is high in vitamins, minerals, and fibre. It is also gluten-free and has a low glycemic index, making it a suitable diet for persons with gluten intolerance or diabetes. Millet is an important crop for small farmers, in addition to its nutritional importance. Unlike rice or wheat, millet is drought-resistant and requires relatively little water to thrive. This makes it an attractive crop for farmers in dry locations where water scarcity is a big concern. Furthermore, millet has a short growth season and is easy to cultivate, making it an appealing alternative for small farmers with low resources. Efforts have been made in recent years to boost millet productivity and promote its consumption. The Millet Mission, initiated by the Indian government in 2016, is one such project. Another endeavour to increase millet intake is the "Millets for Health" programme, which aims to raise knowledge of millet's nutritional benefits. The initiative includes the creation of millet-based recipes as well as the installation of millet-based food processing plants, which can aid in the creation of a market for millet-based products.
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Devi, Suman. "Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits". Journal of Advanced Research in Food Science and Nutrition 03, nr 02 (23.12.2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.
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In India, 69% death of below the age of 5 years children is caused by malnutrition. This age group of children same effect every second child through the malnutrition according to UNICEF, 2019. Malnutrition is a condition where the body is deprived of minimum daily nourishment. India is ranked second in having malnourished children. Cookies are one of the most popular snacks and most popular worldwide. It can be fortified with various nutrients. Grain legumes play an important role in human nutrition; these can be used as a very easy vehicle for providing the proteins needed by the population. Vigna unguiculata (Cowpea) is an important protein source, which can be cooked plain, mixed with other foods or processed into different formulated recipes. Cookies can be easily fortified with protein-rich flours to provide convenience food to supplement protein in the diet. Cowpea cookies are beneficial to health and combat the malnutrition. In the present study, protein-rich cookies from cowpea have been developed. Legume is a very good source of proteins, fibre and minerals such as calcium and iron. This study can help industries to develop functional foods and gluten-free food products, which will help researchers to further, explore the possibilities of the development of functional foods utilizing low-cost legumes.
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Singh, Poornima, i Ritu Dubey. "Coconut Milk Benefit Human Body". International Journal of Advances in Agricultural Science and Technology 9, nr 5 (30.05.2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
Rozprawy doktorskie na temat "Gluten-free diet – Recipes"
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Hongu, Nobuko, Kiah J. Farr i Patrick J. Gallaway. "GLUTEN-FREE DIET: IS THIS DIET FOR YOU?" College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/625428.
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8 pp.With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.
Książki na temat "Gluten-free diet – Recipes"
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Warner, Gini. The gluten-free edge: Get skinny the gluten-free way! Avon, Mass: Adams Media, 2011.
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O'Toole, William. Gluten free. Ballyvolane, Co. Cork]: [William O'Toole], 2005.
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Brown, Ruby M. Gluten-free cooking: More than 150 gluten-free recipes. Laguna Beach, CA: Basic Health Publications, 2007.
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Sarros, Connie. Wheat-free, gluten-free reduced calorie cookbook. Chicago: Contemporary Books, 2004.
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Mallorca, Jacqueline. Simply gluten-free. New York: Morrow, 2007.
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Greer, Rita. Gluten-free cooking. Wyd. 3. Wellingborough: Thorsons, 1989.
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Blair, Louise. 200 gluten-free recipes. London: Hamlyn, 2011.
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Gluten-free recipes: Dairy- free recipes : Allergy-free recipes. Lincolnwood, Ill: Publications International, 2013.
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Joanna, Farrow, i Coeliac UK, red. Gluten-free cooking. London: Pyramid, 2008.
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Costain, Lyndel. Gluten-free cooking. London: Hamlyn, a division of Octopus Publishing Group Ltd., 2010.
Znajdź pełny tekst źródłaCzęści książek na temat "Gluten-free diet – Recipes"
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V.R Gayathri, Ch. "DEVELOPMENT OF FOXTAIL MILLET BREAD WITH HONEY POWDER". W Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 4, 257–68. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag4p2ch11.
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Millet is a great source of protein, fiber, important vitamins, and minerals.T This gluten-free grain may be cooked in a variety of simple ways, making it simpler for people with celiac disease to include it in their diets. Making bread using foxtail millet flour is challenging since it lacks gluten. Foxtail millet is highly nutritious, non- glutinous and non-acid forming food. They are a rich source of protein, fiber and nutraceuticals components. Hence, they are soothing and easy to digest. The key goals of this study are to enhance the bread's nutritional content and quality and to advance the commercial growth of the whole-grain food sector. Whole foxtail millet flour's impacts were investigated using a texture analyzer. This study employed sugar as a control to examine the impact of the honey powder on bread quality and dough rheology. In the current study, foxtail millet flour will be used in 3 different formulations: S1 (50%) S2 (40%) S3 (20%).These samples have undergone proximate, texture analysis, sensory evaluation, and shelf life studies .The S3 sample with added honey had the best texture characteristics out of all of them, including low hardness, adhesiveness, gumminess, chewiness, and high springiness, cohesiveness, and good crumb and crust structure Sensory evaluation and shelf life studies are analyzed and compared to the control sample. According to the study, foxtail millet flour containing natural honey powder may be effective as a dough enhancer. The use of honey in the bread recipe helped to enhance the rheology of the dough and the sensory and textural features of the loaves without degrading their nutritional or sensory value
Streszczenia konferencji na temat "Gluten-free diet – Recipes"
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Tabunșcic, Olga, Valentina Calmas i Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance". W 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.
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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flour for people with gluten intolerance. The research object - the technology of obtaining noodles from non bread chickpea flour and noodles from non bread chickpea flour with various additions, such as: flax seed flour; tomato paste; chopped spinach and addition of chopped beets. The research methods are: sensory, laboratory, technological and counting. Calculations are made regarding the energy value and the nutritional value index of the varieties of noodles made from non bread chickpea flour with various additions, as well as the cost price of these noodles. As a result of the scientific research carried out, it was proven that chickpea flour can be used in the technology of manufacturing gluten-free noodles. For implementation in production, the most suitable sort of noodles is the one made from chickpea flour without additives, which has superior physico-chemical, technological and organoleptic properties. We believe that the possibility of using chickpea flour for the manufacture of noodles can be very convenient for producers, for public alimentation units, thanks to the existence of the rich source of raw material, but also for consumers, because the flour obtained from chickpeas has an increased biological value
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Calmas, Valentina, Olga Tabunscic i Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour". W The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.
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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance.
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Sandoval Torres, S., L. Reyes López, L. Méndez Lagunas, J. Rodríguez Ramírez i G. Barriada Bernal. "Physicochemical characterization of mesquite flours". W 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7707.
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Ethnic foods are healthy products interesting for the new societies. Mesquite flour offers another option for making gluten-free recipes as part of a diet for people with celiac disease. The physicochemical properties of mesquite flours (Prosopis laevigata) were characterized. The mesquite pods were dried at 60°C, 15% RH and 2 m/s airflow; then a grinding and sieving process were applied. The nutritional composition and the sorption isotherms were obtained at 30, 35, 40 and 45°C for water activities of 0.07-0.9. The particle-size distribution, morphology and thermal stability of the flours were determined by different methods. Keywords: Mesquite Flours; drying; isotherms; chemical properties; morphology