Volume 16, Issue 94 (2019)                   FSCT 2019, 16(94): 153-175 | Back to browse issues page

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mohajer khorasani S, Ahami M. A review on conventional and emerging process technologies for quality improvement of gluten-free products. FSCT 2019; 16 (94) :153-175
URL: http://fsct.modares.ac.ir/article-7-37704-en.html
1- MSc graduated of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources,
2- Associate Professor of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources , mehranalami@gmail.com
Abstract:   (2896 Views)

Today, with the increasing population of celiac patients worldwide, producing and improving the quality of gluten-free products for celiac patients is one of the major challenges in the food industry. Celiac disease is a type of autoimmune gastrointestinal disease caused by intolerance to gluten protein and currently, the only way to treat it is to use a gluten-free diet. Gluten removal results in major problems including poor quality of mouth feel and poor taste of the product. Finding a suitable alternative to gluten is one of the biggest technological challenges in the production of gluten free products because of the importance of this protein in creating a suitable texture and appearance in the product. As a result, researchers and manufacturers are trying to promote gluten-free products by finding the right way and produce products of similar quality to wheat flour products. The aim of this study was to review different process technologies to improve the quality of gluten-free products. These process technologies include the use of conventional methods such as gums and proteins, biotechnological methods such as the use of enzymes and sourdough and modern methods including thermal and non-thermal treatments in producing gluten-free products.

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Article Type: Analytic Review | Subject: Food quality control
Received: 2019/10/25 | Accepted: 2019/12/15 | Published: 2019/12/1

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