Functional properties of some gluten- free products for People with celiac disease

Abstract

The growing public awareness of nutrition and health care substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics (Devi et al., 2014). Celiac disease (CD) is a permanent intolerance to gluten. Those who suffer from celiac disease manifest anomalies of the intestinal mucosa with partial or total atrophy of the Villi following the consumption of food containing gluten. Therefore, this pathology (damage too mucosa of the small intestine) is often correlated with a malabsorption of several important nutrients, including iron, folic acid, calcium, and vitamins thus adversely affecting all systems of the body (Mariotti et al., 2011). CD relates specifically to the composition of the storage proteins present in many common cereals such as wheat, rye and barley, which are harmful for the sensitive consumers. It is characterized by a strong immune response to certain amino acid sequences found in the prolamin fractions of wheat. At the present time, the cornerstone treatment for CD remains the total lifelong avoidance of gluten ingestion, which means that celiac individuals must follow a gluten-free (GF) diet (Karla., et al., 2017; Fasano et al., 2003). People suffering from celiac disease- gluten intolerance- cannot enjoy the structural and functional properties that gluten provides in many food products. Due to increasing number of people having intolerance for gluten, a need is raised for the production of breads without the gluten. A huge number of recipes are available to produce gluten-free breads. Industries, scientist, and also patients themselves are designing their own gluten-free recipes (Van Riemsdijk et al., 2011). Generally, those recipes contain many different ingredients such as gluten free cereals (Demirkesen et al., 2010) The gluten-free (GF) diet remains until now the only treatment for CD. GF diet includes benefits such as the recovery of the Villi of the small intestine and reduced risk of malignant complications (Seraphin and Mobarhan, 2002), However there are growing concerns over the nutritional adequacy of the GF dietary pattern because it is often characterized consumption of energy, proteins, fat, and a reduced intake of complex carbohydrates and dietary fiber (Thompson et al., 2005)