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Gluten Detection in Foods

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Challenges and Potential Solutions in Gluten Free Product Development

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Abstract

Celiac disease is one of the most continuous perpetual food prejudices prompted by ingestion of gluten protein from various foods such as wheat, barley, rye, oats, etc. The accessibility of the various analytical methods is extremely important to determine the presence of gluten in the food matrix to guarantee the affluence of gluten delicate people. Along with it in accordance to Codex, foods having below 20 mg gluten/kg can only be considered under a gluten-free label. This also sets standards for the analytical methods in gluten detection. The present chapter deals with the chemical constituents, toxicity, and tolerance limit of gluten protein along with the importance of gluten-free foods, gluten labeling, and risk management. However, the main objective is to discuss the various gluten detection methods, their applicability, challenges, and influencing factors. Removal of gluten is necessary to increase the availability of gluten-free food products which greatly depends on the selection and standard of the detection method. Thus, to ensure the consumption of gluten-free food products the detection method of gluten must be monitored carefully.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Sangrur, Punjab, India

    Mohona Munshi & Saptashish Deb

  2. Department of Chemical Engineering, Vignan Foundation for Science, Technology, and Research, Vadlamudi, Guntur, Andhra Pradesh, India

    Mohona Munshi

  3. Center for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India

    Saptashish Deb

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  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

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Munshi, M., Deb, S. (2022). Gluten Detection in Foods. 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_7

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