Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil
Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In th...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/8/2234 |
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| author | Bernardo Romão Raquel Braz Assunção Botelho Ernandes Rodrigues Alencar Vera Sônia Nunes da Silva Maria Teresa Bertoldo Pacheco Renata Puppin Zandonadi |
| author_facet | Bernardo Romão Raquel Braz Assunção Botelho Ernandes Rodrigues Alencar Vera Sônia Nunes da Silva Maria Teresa Bertoldo Pacheco Renata Puppin Zandonadi |
| author_sort | Bernardo Romão |
| collection | DOAJ |
| description | Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, <i>n</i> = 6) of the non-whole gluten-free bread (<i>n</i> = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics. |
| first_indexed | 2024-03-10T18:11:09Z |
| format | Article |
| id | doaj.art-755e11d437d74fe7b9f244fc64aa5fd1 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T18:11:09Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-755e11d437d74fe7b9f244fc64aa5fd12023-11-20T08:04:37ZengMDPI AGNutrients2072-66432020-07-01128223410.3390/nu12082234Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in BrazilBernardo Romão0Raquel Braz Assunção Botelho1Ernandes Rodrigues Alencar2Vera Sônia Nunes da Silva3Maria Teresa Bertoldo Pacheco4Renata Puppin Zandonadi5Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, BrazilDepartment of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, BrazilAgronomy and Veterinary Faculty, University of Brasília, 70910-900 Brasília, Federal District, BrazilInstitute of Food Technology, 13070-178 Campinas, São Paulo, BrazilInstitute of Food Technology, 13070-178 Campinas, São Paulo, BrazilDepartment of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, BrazilNowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, <i>n</i> = 6) of the non-whole gluten-free bread (<i>n</i> = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.https://www.mdpi.com/2072-6643/12/8/2234gluten-free breadglycemic indexnutritional qualitygluten-related disorders |
| spellingShingle | Bernardo Romão Raquel Braz Assunção Botelho Ernandes Rodrigues Alencar Vera Sônia Nunes da Silva Maria Teresa Bertoldo Pacheco Renata Puppin Zandonadi Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil Nutrients gluten-free bread glycemic index nutritional quality gluten-related disorders |
| title | Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil |
| title_full | Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil |
| title_fullStr | Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil |
| title_full_unstemmed | Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil |
| title_short | Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil |
| title_sort | chemical composition and glycemic index of gluten free bread commercialized in brazil |
| topic | gluten-free bread glycemic index nutritional quality gluten-related disorders |
| url | https://www.mdpi.com/2072-6643/12/8/2234 |
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