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Título : Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain : is Reformulation Moving on?.
Autor : Fajardo, Violeta.
Alonso Aperte, Elena.
Úbeda Martín, Natalia.
González, María Purificación.
Martínez, María.
Samaniego-Vaesken, María de Lourdes.
Achón, María.
Materias: Gluten free products.Celiac disease.Gluten-free diet.Gluten containing products.Food composition database.
Fecha de publicación : 26-mar-2020
Resumen : We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.
Descripción : En: Nutrients. 2020. vol. 12 (8) : 2369. e-ISSN 2072-6643
Idioma: en
URI : http://hdl.handle.net/10637/13567
Derechos: http://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
Otros identificadores : 000000727858
Aparece en las colecciones: Facultad de Farmacia

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