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dc.creatorFajardo Martín, Violeta-
dc.creatorAlonso Aperte, Elena-
dc.creatorÚbeda Martín, Natalia-
dc.creatorGonzález González, María Purificación-
dc.creatorMartínez, María-
dc.creatorSamaniego Vaesken, María de Lourdes-
dc.creatorAchón y Tuñón, María-
dc.date2020-
dc.date.accessioned2022-03-26T05:00:33Z-
dc.date.available2022-03-26T05:00:33Z-
dc.date.issued2020-03-26-
dc.identifier000000727858-
dc.identifier.urihttp://hdl.handle.net/10637/13567-
dc.descriptionEn: Nutrients. 2020. vol. 12 (8) : 2369. e-ISSN 2072-6643-
dc.description.abstractWe 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.es_ES
dc.formatapplication/pdf-
dc.language.isoen-
dc.relationThis study was supported by a Grant FUSPBS-PPC08-2015 from Universidad CEU San Pablo, Madrid (Spain).en_EN
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.es-
dc.subjectGluten free products.en_EN
dc.subjectCeliac disease.en_EN
dc.subjectGluten-free diet.en_EN
dc.subjectGluten containing products.en_EN
dc.subjectFood composition database.en_EN
dc.titleUpdated Food Composition Database for Cereal-Based Gluten Free Products in Spain: is Reformulation Moving on?.-
dc.typeArtículo-
dc.identifier.doihttps://doi.org/10.3390/nu12082369-
dc.centroUniversidad San Pablo-CEU-
Aparece en las colecciones: Facultad de Farmacia




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