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Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products

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Abstract

The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people’s health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse’s nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people’s health.

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Funding

Author M. Jaqueline Palomares-Navarro acknowledges Consejo Nacional de Ciencia y Tecnología (CONACyT-Mexico) for her M. Sc. scholarship (grant number: 972930) and the funding provided by “FQST2020” Fondo Química Somos Todos 2020 (grant number: 290738).

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  1. Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México

    M. Jaqueline Palomares-Navarro, Vanessa Sánchez-Quezada & Guadalupe Loarca-Piña

  2. Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México

    Julián J. Palomares-Navarro & J. Fernando Ayala-Zavala

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Performed the literature search and data analysis: [M. Jaqueline Palomares-Navarro]; drafted and/or critically revised the work: [Vanessa Sánchez-Quezada], drafted and/or critically revised the work: [Julián J. Palomares-Navarro]; drafted and/or critically revised the work: [J. Fernando Ayala-Zavala]. Idea for the article: [Guadalupe Loarca-Piña].

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Palomares-Navarro, M.J., Sánchez-Quezada, V., Palomares-Navarro, J.J. et al. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products. Plant Foods Hum Nutr 78, 253–260 (2023). https://doi.org/10.1007/s11130-023-01060-y

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