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Cited by 169Food composition and propertiesCeliac Disease Research and ManagementSeed and Plant Biochemistry

Gluten-Free Products for Celiac Susceptible People

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Rai, Sweta, Kaur, Amarjeet, Chopra, C. S.·2018·Frontiers in Nutrition
DOI 10.3389/fnut.2018.00116PMC PMC6304385
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Abstract

The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

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Cited by

Sorted by citations

Authors
Rai, S., Kaur, A., & Chopra, C. S.
Affiliations
  • Govind Ballabh Pant University of Agriculture and Technology (IN)
  • Punjab Agricultural University (IN)
Corresponding author
Rai, Sweta
ORCID
Kaur, Amarjeet
Venue
Frontiers in Nutrition
Publisher
Frontiers Media SA
Published
2018-12-17
Volume
5
Pages
116-116
ISSN
2296-861X (ISSN-L)
DOI
10.3389/fnut.2018.00116
PMC
PMC6304385
OpenAlex
W2905188898
Cited by
169
References
5
Citations by year
2026: 15 · 2025: 19 · 2024: 28 · 2023: 26 · 2022: 24 · 2021: 32 · 2020: 19 · 2019: 5 · 2018: 1
FWCI
1.83
Type
journal article
Language
en
Open access
Licence
Locations
  • Frontiers in Nutrition (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Keywords
gluten-free foods, celiac disease, gluten, glutenin, gliadin, gluten-free cereals, alternative flours, starch, xanthan gum, guar gum, hydrocolloids, pseudocereals, Amaranthus, quinoa, buckwheat, transgenic wheat, RNA interference, food formulation

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