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Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

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Abstract

An experimental investigation has been carried out with the aim of evaluating the quality of the lipid fraction of gluten-free biscuits. The obtained results showed that the fatty fraction of gluten-free biscuits, present in mean amounts of 15%, shows a low quality level from the nutritional point of view, as indicated by the high contents of triacylglycerol oligopolymers (mean value 0.46%) and oxidized triacylglycerols (mean value 0.80%), as well as, in some cases, high levels of oleic acid trans isomers (reaching the value of 9.39%). All these substances have a negative effect on health and this should be seriously taken in account because the limited choice of food products in the diet of celiacs induces a high consume of packaged gluten-free products, such as snacks and biscuits.

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Authors and Affiliations

  1. Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali (PROGESA), Sezione di Industrie Agro-Alimentari, Università degli Studi, Via Amendola, 165/a, 70126, Bari, Italy

    Francesco Caponio, Carmine Summo, Maria Lisa Clodoveo & Antonella Pasqualone

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  1. Francesco Caponio
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  2. Carmine Summo
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  3. Maria Lisa Clodoveo
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  4. Antonella Pasqualone
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Correspondence to Francesco Caponio.

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Caponio, F., Summo, C., Clodoveo, M.L. et al. Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits. Eur Food Res Technol 227, 135–139 (2008). https://doi.org/10.1007/s00217-007-0702-0

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  • DOI: https://doi.org/10.1007/s00217-007-0702-0

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