Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8588824 | Food Science and Human Wellness | 2016 | 33 Pages |
Abstract
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of people in the world and strict gluten-free diet (GFD) for a lifetime is the only available treatment. As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products, there is a strong need to develop gluten-free products that are nutritionally complete as well as economical. This review focuses on the special considerations during developing gluten-free products viz., finding an alternate non-gluten source, ensuring nutrition and sensory quality characteristics, compliance with the regulatory guidelines, economics and product.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Prakriti Jnawali, Vikas Kumar, Beenu Tanwar,