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Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.

Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.

Width and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.

Gluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.

Resistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

The objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.

The cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.

Proximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.

Rice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

The purpose of this paper was to replace totally the wheat flour for rice flour, whole soy flour and cassava starch in the formulation of chocolate cookies.

Chocolate cookies with wheat flour, rice flour, whole soy flour and cassava starch were produced, and compared to a commercial chocolate cookie regarding to physical properties and sensory acceptability.

The chocolate cookie made with rice flour instead of wheat flour was as liked as the cookie with wheat flour, and the greater acceptability scores received by the rice flour cookies correlated with less colour intensity and a lower specific volume thereof. The cookie with cassava starch stood out because of the intensities of its parameters, its more intense colour, and its acceptability scores among the consumers. The cookie with whole soy flour had lower sensory acceptability scores, and the commercial cookie stood out for its high cutting force (instrumental texture).

Celiac consumers desire products with adequate sensory characteristics. This study presents a new gluten-free product, the chocolate cookie made with rice flour, that has the potential to be produced, as this product is as accepted as a cookie made with wheat flour, and even more accepted than a commercial one also made with wheat flour. Therefore, this study offers subsidies for improving the diet of celiac consumers.

A gluten-free diet is the only possible treatment for coeliac disease, but studies about the nutritional content of gluten-free products and coeliac individual's diet quality are scarce. The purpose of this paper is to evaluate the availability, price, and nutritional composition of gluten-free products in retail stores of a Brazilian capital city.

All retail stores listed by the Brazilian Coeliac Association as gluten-free product selling places in the city of Florianópolis were visited. All available products were catalogued and their labels analysed for nutritional content. Similar gluten-containing products were systematically selected in order to allow comparisons. t-test, analyses of covariance, and cluster analysis were performed, all considering a 5 per cent significance level.

Availability and variety of gluten-free products was limited and prices were high. Cluster analysis found similarities in the nutritional content of gluten-free and conventional food products, suggesting that although raw materials different than wheat were being employed, the composition patterns are the same. Certain advantages in the composition of gluten-free products were observed, regarding mainly calories and sodium, however, protein and dietary fibre values were inferior.

Results observed may negatively impact diet adherence and stimulate the intake of conventional products with harmful consequences to the quality of life and health of coeliac individuals.

This paper conducted a careful evaluation of nutrition composition of gluten-free products from different categories, available in retail stores, which is rare in researches on this topic. Moreover, results call attention to the need of better care in product formulation and dietary guidance for coeliac individuals.

This study aims to create a systematic knowledge base on importance and utilization patterns of underrated pseudo-cereals prevalent in the northeastern hilly (NEH) region of India, namely, buckwheat, Job’s tears, chenopod and amaranth, enabling their diversified use to develop innovative food products from them. The information presented in the paper would facilitate scientists, trainers and young entrepreneurs in developing many novel food products from these underrated pseudo-cereals.

Major scientific information has been collected from Scopus, Web of Science and Google Scholar. Several keywords such as underrated crop, pseudo-cereals, buckwheat, chenopod, Job’s tears, amaranth, value addition and utilization were used to find the data. Relevant information was collected by using about 60 recent research and review articles.

The main findings of this comprehensive study include compiled record of utilization of underrated pseudo-cereals found in the NEH region of India and their scope to innovate smart food products.

The paper presents a comprehensive record of nutritional benefits and utilization status of the underrated pseudo-cereals available in the NEH region of India. This knowledge base would help both the researchers and other professional working in the processing of these crops.

The prevalence of celiac disease is increasing alarmingly. The only and effective treatment for this disease is a strict gluten-free diet Efforts have been made by industrialists to produce gluten-free products (GFPs); however, their low availability and high cost, compared to gluten-containing products (GCPs) still remain among the factors that cause gluten-free adherence failure. The objective of this survey is to compare the availability and cost of GFPs in supermarkets in two Moroccan cities, Marrakech and Casablanca, and on e-commerce platforms and see how they compare to GCPs.

This is a cross-sectional study that targets supermarkets and e-commerce websites that sell GFPs food and their GCPs equivalents. The price of each product is recorded per 100 g.

The study surveys 271 GFPs and their 579 GCPs equivalents that were subsequently divided into six categories. The “GF Cookie and Cakes” category came on top of the list of products. GFPs were more available on e-commerce websites than at supermarkets in two Moroccan cities (p = 0.003). The GFPs are 364% (115–1309%) more expensive than their GCPs counterparts. Also, the authors recorded a significant price difference between GFPs sold in supermarkets and those sold on online.

This study reveals that labeled GFPs are less available and more expensive than their equivalents GCPs in Morocco. This affects GF diet adherence and quality of life of celiac patients. The patients who use GFPs need financial compensation from the national government.

This paper aims to investigate inferences consumers make about organic and all-natural labeled products in both food and non-food contexts using the health halo effect as a theoretical foundation.

This paper uses three experiments to test the effects of organic and all-natural labeling across three product types, food, personal hygiene and household cleaning, while controlling for environmental attitudes.

The results of the experiments in the context of food, personal hygiene and household cleaning products suggest that both organic and all-natural labeling produce halo effects. Distinct findings are presented across the three product types.

Findings indicate that consumers may make unwarranted inferences about both organic and all-natural labeled products and demonstrates that the health halo effect is a potentially robust phenomenon, pervasive across a diverse array of products. This research used a crowdsourcing platform for sample recruitment. Future research should validate the results of these experiments with other sample types.

This research suggests that consumers may make similar unwarranted inferences for diverse products bearing organic and all-natural labels. These inferences are particularly intriguing given the differing regulatory requirements for the labels

Organic and all-natural labels are ubiquitous in both food and non-food products. However, research on either label primarily exists in a food context and has not directly compared the labels. Understanding the inferences consumers make based on the labels across product types is imperative for both marketing and public policy.

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and sensory properties especially calcium and protein content of salted and sweet cookies.

Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet).

It was observed that fortification significantly decreased the hardness of the test cookies when compared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were the softest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p = 0.01) higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies. Cookies fortified with sesame and dried moringa leaves (T1) contained the highest protein (19 g), calcium (312 mg) and flavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies were highly acceptable when compared to cookies for all sensory attributes tested.

Incorporation of protein and mineral rich natural ingredients like sesame, soy butter, dried moringa leaves and coconut powder has improved the nutritional, functional and sensory properties especially calcium and protein content of salted and sweet cookies. There is tremendous scope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of food snacks, and this will ensure better nutritional security.

Fortification of biscuits with sesame, soy butter, dried moringa leaves and coconut powder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium, flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solving many nutritional deficiencies and can add variety to the bakery industry.

Due to the need and interest of gluten-free products for celiac disease (CD) patients, the study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality.

Seven gluten-free blends (B1, B2, B3, B4, B5, B6 and B7) were prepared with different percentages of rice flour (50–80%) and millet flour (5–35%), 10% sweet lupin and 5% sweet potato powder. Physicochemical analysis and particle size of gluten-free blends were evaluated. The resulted gluten-free bread samples were analyzed for chemical composition, color parameters and staling as well as sensory evaluation.

Results indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc and iron contents of flour blends, while total carbohydrates content, water holding capacity (WHC) and oil holding capacity (OHC), bulk density, L*, a* and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p < 0.05) protein, fat, ash and crude fiber contents and affected color parameters and staling of produced bread.

As a researchers, the authors need more statistical data about type, needs, age and numbers of CD patients in worldwide and in Egypt to create a specific products for each of them. Besides, the collaboration between researchers, breeders, nutritionist and food manufactures are very vital to add new gluten-free crops.

New gluten-free products will be launched in markets with affordable price.

The children with CD, especially Egyptians suffer from a shortage of varied, inexpensive and suitable gluten-free bread to achieve their needs. So the current work may help them to be satisfied.

Rice flour could be substituted up to 10% with millet flour without adverse effect on the sensory attributes of gluten-free bread and this may assist CD patients to discover a diversity of gluten-free blends.

The paper provides a new definition of healthy and functional food considering the case of sorghum, which is dealing with environmental challenges, calling for exploration of eco-conscious consumers' behavior in the free-from food innovative market.

Through a systematic literature review and bibliometric analysis, this article offers a deep and broad outlook on a sustainable open innovations approach for agri-food systems. The bibliometric analysis includes a total of 198 scientific papers, deeply analyzed through Bibliometrix package.

Results show increasing academic interest in sustainable innovations for the agri-food system, where the relevance of the food-grade sorghum is noticed. An open innovation approach is called for to deal with environmental challenges.

Theoretically, the research offers a new definition of healthy and functional food in line with current environmental challenges. It also provides a deep literature review on eco-conscious consumers and food-grade sorghum as functional food in the context of the free-from food market.