Skip to main content
SpringerLink
Log in

Nutritional Aspects and Health Implications of Gluten-Free Products

  • Chapter
  • First Online:
Challenges and Potential Solutions in Gluten Free Product Development

Part of the book series: Food Engineering Series ((FSES))

Abstract

Celiac disease (CD) is an autoimmune enteropathy arising from the peculiar immune response to gluten-derived peptide amongst the susceptible population. It is evidenced by the chronic inflammation of the mucosal surface and atrophy of the intestinal villi, resulting in abnormal absorption of nutrient. The pathogenesis of CD involves the molecular interaction between gluten peptides, intestinal epithelium, and T-lymphocyte cells, the activity of the latter being enhanced by transglutaminase located at the epithelial brush border. Gluten is a protein that attributes to the viscoelastic properties of dough and enhances the gas retention and structure of the baked products. It constitutes a composite of cereal storage proteins including prolamins and glutenins. The toxic prolamins in wheat, barley, and rye consist of gliadin, hordein, and secalin, respectively. These prolamins have a high amount of proline and glutamine that resists degrading in the gastrointestinal environment, which consequently agglomerate as large peptide fragments. The toxic protein fragments induce mucosal damage and activate the T-lymphocyte cells which in turn produces high levels of pro-inflammatory cytokines causing clonal expansion, thus depicting the hallmark of CD. The aim of the chapter is to discuss the idea of nutritional Aspects of Gluten-Free Products.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 109.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 139.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adebiyi, J. A. (2017). Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. Food Chemistry, 210–217.

    Google Scholar 

  • Alvarez-Jubete, L., Arendt, E., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 240–257.

    Google Scholar 

  • Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science and Technology, 106–113.

    Google Scholar 

  • Annibale, B. (2001). Efficacy of gluten-free diet alone on recovery from iron deficiency anemia in adult celiac patients. The American Journal of Gastroenterology, 96(1), 132–137.

    Article  CAS  Google Scholar 

  • Annor, G. A. (2017). Why do millets have slower starch and protein digestibility than other cereals? Trends in Food Science and Technology, 73–83.

    Google Scholar 

  • Awika, J. M., & Rooney, L. W. (2004). Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65(9), 1199–1221.

    Article  CAS  Google Scholar 

  • Badiu, E., Aprodu, I., & Banu, I. (2014). Trends in the development of gluten-free bakery products. The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology, 21–36.

    Google Scholar 

  • Bardella. (2000). Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten-free diet. The American Journal of Clinical Nutrition, 72(4), 937–939.

    Article  CAS  Google Scholar 

  • Barton, S. H., Kelly, D. G., & Murray, J. A. (2007). Nutritional deficiencies in celiac disease. Gastroenterology Clinics of North America, 36(1), 93–108.

    Article  Google Scholar 

  • Belay, G. (2009). Seed size effect on grain weight and agronomic performance of tef. African Journal of Agricultural Research, 836–839.

    Google Scholar 

  • Berrios, J. D. J. (2010). Carbohydrate composition of raw and extruded pulse flours. Food Research International, 531–536.

    Google Scholar 

  • Bonafaccia, G., Marocchini, M., & Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 9–15.

    Google Scholar 

  • Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 414–431.

    Google Scholar 

  • Bressani, R. (1994). Composition and nutritional properties of amaranth. Amaranth-Biology, Chemistry and Technology, 185–205.

    Google Scholar 

  • Brito, I. L. (2015). Nutritional and sensory characteristics of gluten-free quinoa (Chenopodium quinoa Willd)-based cookies development using an experimental mixture design. Journal of Food Science and Technology, 5866–5873.

    Google Scholar 

  • Bruni, R. (2001). Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora. Journal of Agricultural and Food Chemistry, 5455–5460.

    Google Scholar 

  • Bultosa, G., Teff. (2016). Overview.

    Google Scholar 

  • Campos-Vega, R., Loarca-Piña, G., & Oomah, B. D. (2010). Minor components of pulses and their potential impact on human health. Food Research International, 461–482.

    Google Scholar 

  • Caperuto, L. C., Amaya-Farfan, J., & Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture, 95–101.

    Google Scholar 

  • Capriles, V. D., Fernanda, G.d. S., & José Alfredo, G. A.a. (2016). Gluten-free breadmaking: Improving nutritional and bioactive compounds. Journal of Cereal Science, 83–91.

    Google Scholar 

  • Carcea, M. (2020). Nutritional value of grain-based foods. Food, 504–506.

    Google Scholar 

  • Chauhan, A., Saxena, D., & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT- Food Science and Technology, 939–945.

    Google Scholar 

  • Chethan, S., & Malleshi, N. (2007). Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chemistry, 862–870.

    Google Scholar 

  • Chillo, S. (2009). Properties of quinoa and oat spaghetti loaded with carboxymethylcellulose sodium salt and pregelatinized starch as structuring agents. Carbohydrate Polymers, 932–937.

    Google Scholar 

  • Correia, I. (2010). Comparison of the effects induced by different processing methods on sorghum proteins. Journal of Cereal Science, 51(1), 146–151.

    Article  CAS  Google Scholar 

  • Crockett, R., Ie, P., & Vodovotz, Y. (2011). Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry, 84–91.

    Google Scholar 

  • Dahele, A., & Ghosh, S. (2001). Vitamin B12 deficiency in untreated celiac disease. The American Journal of Gastroenterology, 745–750.

    Google Scholar 

  • Demirkesen, I. (2010). Utilization of chestnut flour in gluten-free bread formulations. Journal of Food Engineering, 329–336.

    Google Scholar 

  • Di Cairano, M. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science and Technology, 203–212.

    Google Scholar 

  • Dietrych-Szostak, D., & Oleszek, W. (1999). Effect of processing on the flavonoid content in Buckwheat grain. Journal of Agricultural and Food Chemistry, 4384–4387.

    Google Scholar 

  • Dini, I., Tenore, G. C., & Dini, A. (2004). Phenolic constituents of Kancolla seeds. Food Chemistry, 163–168.

    Google Scholar 

  • do Nascimento, A. B. (2014). Availability, cost and nutritional composition of gluten-free products. British Food Journal.

    Google Scholar 

  • DrabiÅ„ska, N., ZieliÅ„ski, H., & Krupa-Kozak, U. (2016). Technological benefits of inulin-type fructans application in gluten-free products–A review. Trends in Food Science and Technology, 149–157.

    Google Scholar 

  • Drzewiecki, J. (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. Journal of Agricultural and Food Chemistry, 7798–7804.

    Google Scholar 

  • Dura, A., & Rosell, C. M. (2016). Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase. International Journal of Biological Macromolecules, 466–472.

    Google Scholar 

  • Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 1–8.

    Google Scholar 

  • El-Alfy, T. S., Ezzat, S. M., & Sleem, A. A. (2012). Chemical and biological study of the seeds of Eragrostis tef (Zucc.) Trotter. Natural Product Research, 619–629.

    Google Scholar 

  • Ferreira, S. M. R. (2016). Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta. Food Chemistry, 147–151.

    Google Scholar 

  • Fiorda, F. A. (2013). Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse. LWT- Food Science and Technology, 132–138.

    Google Scholar 

  • Flores-Silva, P. C., Rodriguez-Ambriz, S. L., & Bello-Pérez, L. A. (2015). Gluten-free snacks using plantain–chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index. Journal of Food Science, C961–C966.

    Google Scholar 

  • Foschia, M. (2016). Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology, 113–124.

    Google Scholar 

  • Furlán, L. T. R., Padilla, A. P., & Campderrós, M. E. (2015). Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix. Food Chemistry, 257–264.

    Google Scholar 

  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2014). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 143–152.

    Google Scholar 

  • Gebremariam, M. M., Zarnkow, M., & Becker, T. (2014). Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: A review. Journal of Food Science and Technology, 2881–2895.

    Google Scholar 

  • Giacco, R., Vitale, M., & Riccardi, G. (2016). Pasta: Role in diet. The Encyclopedia of Food and Health, 242–245.

    Google Scholar 

  • Giménez, M. A. (2016). Nutritional improvement of corn pasta-like product with broad bean and quinoa. Food Chemistry, 150–156.

    Google Scholar 

  • Giuberti, G., & Gallo, A. (2018). Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: A review. International Journal of Food Science & Technology, 50–60.

    Google Scholar 

  • Gorinstein, S. (2002). Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses. Journal of the Science of Food and Agriculture, 886–891.

    Google Scholar 

  • Gungormusler, M., Basınhan, I., & Uçtug, F. G. (2007). Optimum formulation determination and carbon footprint analysis of a novel gluten-free pasta recipe using buckwheat, teff, and chickpea flours. Journal of Food Processing and Preservation.

    Google Scholar 

  • Hager, A. S. (2013). Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour. Journal of Cereal Science, 156–163.

    Google Scholar 

  • Hallert, C. (2002). Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years. Aliment Pharmacology, 1333–1339.

    Google Scholar 

  • Hegde, P. S., Rajasekaran, N. S., & Chandra, T. (2005). Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats. Nutrition Research, 1109–1120.

    Google Scholar 

  • Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 169–176.

    Google Scholar 

  • Kadan. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 940–944.

    Google Scholar 

  • Kalinova, J., & Moudry, J. (2006). Content and quality of protein in proso millet (Panicum miliaceum L.) varieties. Plant Foods for Human Nutrition, 43–47.

    Google Scholar 

  • Kaur, M. (2015). Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties. LWT- Food Science and Technology, 628–632.

    Google Scholar 

  • Klimczak, I., MaÅ‚ecka, M., & PachoÅ‚ek, B. (2002). Antioxidant activity of ethanolic extracts of amaranth seeds. Food/Nahrung, 184–186.

    Google Scholar 

  • Kumar, A. (2018). Millets: A solution to agrarian and nutritional challenges. Agriculture & Food Security, 31–33.

    Google Scholar 

  • Kumar, C. M. (2019). Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta. LWT, 19–26.

    Google Scholar 

  • Laleg, K. (2016). Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta.

    Google Scholar 

  • Lasa, A. (2017). Nutritional and sensorial aspects of gluten-free products. Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease, 59–78.

    Google Scholar 

  • Lee, A. (2009). The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22(4), 359–363.

    Article  CAS  Google Scholar 

  • Lissner, L., & Heitmann, B. L. (1995). Dietary fat and obesity: Evidence from epidemiology. European Journal of Clinical Nutrition, 49(2), 79–90.

    CAS  PubMed  Google Scholar 

  • Maaran, S. (2014). Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches. Food Chemistry, 491–499.

    Google Scholar 

  • Marco, C., & Rosell, C. M. (2008). Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 1205–1213.

    Google Scholar 

  • Marengo, M. (2015). Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta. LWT- Food Science and Technology, 511–518.

    Google Scholar 

  • Marti, A., & Pagani, M. A. (2013). What can play the role of gluten in gluten free pasta? Trends in Food Science and Technology, 31(1), 63–71.

    Article  CAS  Google Scholar 

  • Martínez, M. L. (2017). Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta. International Journal of Food Science & Technology, 2148–2155.

    Google Scholar 

  • Mastromatteo, M. (2011). Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours. International Journal of Food Science & Technology, 1201–1208.

    Google Scholar 

  • Mathanghi, S. (2012). Functional and phytochemical properties of finger millet (Eleusine coracana L.) for health.

    Google Scholar 

  • Matos, M. E., & Rosell, C. M. (2015). Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. Journal of Science and Food Agriculture, 653–661.

    Google Scholar 

  • McCrory, M. A. (2010). Pulse consumption, satiety, and weight management. Advances in Nutrition, 17–30.

    Google Scholar 

  • McDonough, C. M., Lloyd, W., & Serna-Saldivar, S. (2000). The millets: Handbook of cereal science and technology. CRC Press.

    Google Scholar 

  • Melini, F. (2017). Current and forward-looking approaches to technological and nutritional improvements of gluten-free bread with legume flours: A critical review. Comprehensive Reviews in Food Science and Food Safety, 1101–1122.

    Google Scholar 

  • Molinari, R. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 37–43.

    Google Scholar 

  • Molina-Rosell, C., & Matos, M. E. (2015). Market and nutrition issues of gluten-free foodstuff. OmniaScience Monographs.

    Google Scholar 

  • Naqash, F. (2017). Gluten-free baking: Combating the challenges-A review. Trends in Food Science and Technology, 98–107.

    Google Scholar 

  • Nunes, M. H. B., Ryan, L., & Arendt, E. K. (2009). Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. European Food Research and Technology, 31–41.

    Google Scholar 

  • Ojetti, V. (2005). High prevalence of celiac disease in patients with lactose intolerance. Digestion, 106–110.

    Google Scholar 

  • Omoba, O. S., Taylor, J. R., & de Kock, H. L. (2015). Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation. International Journal of Food Science & Technology, 2554–2561.

    Google Scholar 

  • Oomah, B. (2011). Pulse foods: Processing, quality and nutraceutical applications.

    Google Scholar 

  • Oomah, B. D., & Mazza, G. (1996). Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry, 1746–1750.

    Google Scholar 

  • Rachman, A. (2020). Gluten-free pasta production from banana and cassava flours with egg white protein and soy protein addition. International Journal of Food Science and Technology.

    Google Scholar 

  • Ragaee, S., Abdel-Aal, E.-S. M., & Noaman, M. (2006). Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98(1), 32–38.

    Article  CAS  Google Scholar 

  • Rani, P. (2018). Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour. LWT, 155–163.

    Google Scholar 

  • Rocchetti, G. (2017), Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta. Food Research International 69-77.

    Google Scholar 

  • Rocchetti, G., Giuberti, G., & Lucini, L. (2018). Gluten-free cereal-based food products: The potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility. Current Opinion in Food Science, 1–8.

    Google Scholar 

  • Roosjen, J. (2005). Processing of Teff Flour. European patent specification, publication number WO. 2005.

    Google Scholar 

  • Roy, F., Boye, J., & Simpson, B. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 432–442.

    Google Scholar 

  • RóżyÅ‚o, R. (2015). Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality. International Journal of Food Science & Technology, 313–322.

    Google Scholar 

  • Ruales, J., & Nair, B. M. (1993). Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa, Willd) seeds. Food Chemistry, 131–136.

    Google Scholar 

  • Rybicka, I., & GliszczyÅ„ska-Swig, A. (2017). Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Journal of Food Composition and Analysis, 61–67.

    Google Scholar 

  • Rybicka, I., Doba, K., & BiÅ„czak, O. (2019). Improving the sensory and nutritional value of gluten-free bread. International Journal of Food Science & Technology, 2661–2667.

    Google Scholar 

  • Saleh, A. S. M. (2013). Millet grains: Nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety, 12(3), 281–295.

    Article  CAS  Google Scholar 

  • Scazzina, F. (2015). Glycaemic index of some commercial gluten-free foods. European Journal of Nutrition, 1021–1026.

    Google Scholar 

  • Scazzina, F., Siebenhandl-Ehn, S., & Pellegrini, N. (2013). The effect of dietary fibre on reducing the glycaemic index of bread. British Journal of Nutrition, 1163–1174.

    Google Scholar 

  • Schoenlechner, R. (2010). Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth. International Journal of Food Science & Technology, 661–669.

    Google Scholar 

  • Sedej, I. (2011). Quality assessment of gluten-free crackers based on buckwheat flour. LWT- Food Science and Technology, 694–699.

    Google Scholar 

  • Segura, M. E. M., & Rosell, C. M. (2011). Chemical composition and starch digestibility of different gluten-free breads. Plant Foods for Human Nutrition, 224–225.

    Google Scholar 

  • Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science, 153–161.

    Google Scholar 

  • Singh, K., Mishra, A., & Mishra, H. (2012). Fuzzy analysis of sensory attributes of bread prepared from millet-based composite flours. LWT- Food Science and Technology, 276–282.

    Google Scholar 

  • Sparvoli, F. (2016). Exploitation of common bean flours with low antinutrient content for making nutritionally enhanced biscuits. Frontiers in Plant Science, 928.

    Google Scholar 

  • Sripriya, G., Antony, U., & Chandra, T. (1997). Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chemistry, 345–350.

    Google Scholar 

  • Standard, C., & Codex Alimentarius Commission. (2007). Draft revised codex standard for foods for special dietary use for persons intolerant to gluten Joint FAO/WHO Food Standards Programme. WHO.

    Google Scholar 

  • Stantiall, S. E., & Serventi, L. (2018). Nutritional and sensory challenges of gluten-free bakery products: A review. International Journal of Food Sciences and Nutrition, 427–436.

    Google Scholar 

  • Steadman, K. J. (2000). Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions. Journal of Agricultural and Food Chemistry, 2843–2847.

    Google Scholar 

  • Suliburska, J. (2013). Evaluation of the content and the potential bioavailability of minerals from gluten-free products. Acta Scientiarum Polonorum. Technologia Alimentaria, 75–79.

    Google Scholar 

  • Taghdir, M. (2017). Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Science & Nutrition, 439–445.

    Google Scholar 

  • Tatham, A. (1996). Characterisation of the major prolamins of tef (Eragrostis tef) and finger millet (Eleusine coracana). Journal of Cereal Science, 65–71.

    Google Scholar 

  • Taylor, J., & Parker, M. (2002). Quinoa. pseudocereals and less common cereals: Grain properties and utilization potential. 100–101.

    Google Scholar 

  • Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the Academy of Nutrition and Dietetics, 1389.

    Google Scholar 

  • Tikkakoski, S., Savilahti, E., & Kolho, K.-L. (2007). Undiagnosed coeliac disease and nutritional deficiencies in adults screened in primary health care. Scandinavian Journal of Gastroenterology, 42(1), 60–65.

    Article  Google Scholar 

  • Tiwari, B. K., & Singh, N. (2012). Pulse chemistry and technology. Royal Society of Chemistry.

    Google Scholar 

  • Vici, G. (2016). Gluten free diet and nutrient deficiencies: A review. Clinical Nutrition, 1236–1241.

    Google Scholar 

  • Wolter, A. (2014). Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads. Food & Function, 564–572.

    Google Scholar 

  • Zandonadi, R. P. (2012). Green banana pasta: an alternative for gluten-free diets. Journal of the Academy of Nutrition and Dietetics, 1068–1072.

    Google Scholar 

  • Zhu, F. (2018). Chemical composition and food uses of teff (Eragrostis tef). Food Chemistry, 402–415.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Bioresource Engineering Department, McGill University, Ste-Anne-de-Bellevue, Canada

    Surabhi Pandey

Authors
  1. Surabhi Pandey
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Surabhi Pandey .

Editor information

Editors and Affiliations

  1. Chief Technology Officer, Bluetribe Foods, Mumbai, India

    Navneet Singh Deora

  2. Bright LifeCare Private Limited, Gurugram, Haryana, India

    Aastha Deswal

  3. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India

    Madhuresh Dwivedi

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Pandey, S. (2022). Nutritional Aspects and Health Implications of Gluten-Free Products. In: Singh Deora, N., Deswal, A., Dwivedi, M. (eds) Challenges and Potential Solutions in Gluten Free Product Development. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-88697-4_2

Download citation

Publish with us

Policies and ethics

Search

Navigation