A tendência a uma alimentação saudável vem fazendo surgir oportunidades no desenvolvimento de alimentos, criando diversos produtos que ofereçam benefícios fisiológicos e nutricionais aos consumidores. Esses produtos têm por finalidade atender consumidores que procuram alimentos para dietas especiais e/ou com características funcionais. Seguindo a isso, neste trabalho, foram formulados produtos com características funcionais, agregando valor nutricional, utilizando-se como um dos ingredientes principais a quinoa (Chenopodium quinoa Willd.), que possui alto conteúdo de nutrientes e isenção de glúten. Foram desenvolvidas seis formulações de preparados para recheios, contendo quinoa, suco de laranja, colágeno hidrolisado e ácido cítrico, combinados com os seguintes ingredientes nas respectivas formulações: 1A (goma xantana + sacarose), 1B (goma xantana + xarope de alta frutose + açúcar invertido), 1C (goma xantana + sucralose); 2A (N-succinil-quitosana+ sacarose), 2B (N-succinil-quitosana + xarope de alta frutose+ açúcar invertido), 2C (N-succinil-quitosana + sucralose); e cinco formulações de bolos, sendo uma formulação padrão (farinha de trigo, açúcar, chocolate em pó, gema e clara desidratadas, gordura, fermento químico, café solúvel, emulsificante) e quatro formulações com substituição da farinha pelos seguintes ingredientes: A (farinha de quinoa, farinha de arroz), B (Farinha de quinoa), C (Farinha de arroz), D (Farinha de quinoa, Polidextrose - Litesse). Ainda, na formulação D substituiu-se a sacarose por Lactitol e sucralose. Procedeu-se a escolha do tipo de gordura a ser utilizada nas formulações (testou-se três tipos de margarinas e dois de gorduras para uso em panificação), sendo escolhida a gordura vegetal low trans por apresentar um produto com as melhores características físicas testadas (textura, volume e cor). Avaliaram-se as características físico-químicas e físicas das formulações dos preparados e dos bolos. A substituição de goma xantana por N-succinil-quitosana nos preparados não apresentou grande diferença nas determinações químicas efetuadas, contudo apresentou diferenças estruturais, sendo que os sistemas formulados com quitosana mostraram melhor recuperação de estrutura na análise de tixotropia; duas formulações foram classificadas como diet/light. Nos bolos, as formulações com farinha de quinoa mostraram maior conteúdo protéico; a formulação com farinha de arroz apresentou menor valor lipídico e as formulações com quinoa com e sem sacarose maior valor protéico, sendo estas as mais indicadas para indivíduos celíacos e diabéticos, respectivamente. Poucas variações foram encontradas nos resultados da análise de cor da crosta e miolo, volume específico e textura nas diferentes formulações e em relação à formulação padrão. / The trend towards healthy food is giving rise to opportunities in the development of food, creating several products that offer nutritional and physiological benefits to consumers. These products are designed to address consumers looking for foods for special diets and/or with functional characteristics. Following this, in this work were formulated products with functional characteristics, adding nutritional value, using as one of the main ingredients, the quinoa (Chenopodium quinoa Willd.), which possesses a high content of nutrients and its free of gluten. Six fillings formulations were developed containing quinoa, orange juice, hydrolyzed collagen and citric acid, combined with the following ingredients in their formulations: 1A (sucrose + xanthan gum), 1B (xanthan gum + high fructose syrup + inverted sugar), 1C (xanthan gum + sucralose), 2A (N-succinyl-chitosan + sucrose), 2B (N-succinyl-chitosan + high fructose syrup + inverted sugar), 2C (N-succinyl-chitosan + sucralose), and five formulations of cakes, with one being a standard formulation (flour, sugar, cocoa powder, dried yolk and white, fat, baking powder, instant coffee, emulsifier) and four formulations with a flour substitute by the following ingredients: a (quinoa flour, rice flour), B (quinoa flour), C (rice flour), D (quinoa flour, polydextrose - Litesse). Even more, the formulation D sucrose was substituted by Lactitiol and sucralose. Proceeded to choose the type of fat to be used in formulations (three types of margarine and two of fat were tested for use in baking), with the low trans vegetable fat being chosen for presenting a product with the best physical characteristics tested (texture, volume and color). The physicochemical and physical properties of the cakes and fillings were evaluated. As a result it was obtained from the quinoa prepared with orange juice, an increased amount of protein that the conventional jams and fillings, the substitution of xanthan gum by N-succinyl-chitosan did not show much difference in the chemical determinations made, but it showed structural differences, were systems that were formulated with chitosan showed better recovery of structure in the thixotropy analysis; two formulations were classified as diet/light. In cakes, formulations with quinoa flour showed a higher protein content; the formulation with rice flour showed the lowest lipid; the quinoa (with and without sucrose) formulations are more suitable for celiac and diabetics, respectively. Few differences were found in the analysis of color from the crust and crumb, specific volume and texture between the different formulations and when compared to the standard formulation.

A tendência a uma alimentação saudável vem fazendo surgir oportunidades no desenvolvimento de alimentos, criando diversos produtos que ofereçam benefícios fisiológicos e nutricionais aos consumidores. Esses produtos têm por finalidade atender consumidores que procuram alimentos para dietas especiais e/ou com características funcionais. Seguindo a isso, neste trabalho, foram formulados produtos com características funcionais, agregando valor nutricional, utilizando-se como um dos ingredientes principais a quinoa (Chenopodium quinoa Willd.), que possui alto conteúdo de nutrientes e isenção de glúten. Foram desenvolvidas seis formulações de preparados para recheios, contendo quinoa, suco de laranja, colágeno hidrolisado e ácido cítrico, combinados com os seguintes ingredientes nas respectivas formulações: 1A (goma xantana + sacarose), 1B (goma xantana + xarope de alta frutose + açúcar invertido), 1C (goma xantana + sucralose); 2A (N-succinil-quitosana+ sacarose), 2B (N-succinil-quitosana + xarope de alta frutose+ açúcar invertido), 2C (N-succinil-quitosana + sucralose); e cinco formulações de bolos, sendo uma formulação padrão (farinha de trigo, açúcar, chocolate em pó, gema e clara desidratadas, gordura, fermento químico, café solúvel, emulsificante) e quatro formulações com substituição da farinha pelos seguintes ingredientes: A (farinha de quinoa, farinha de arroz), B (Farinha de quinoa), C (Farinha de arroz), D (Farinha de quinoa, Polidextrose - Litesse). Ainda, na formulação D substituiu-se a sacarose por Lactitol e sucralose. Procedeu-se a escolha do tipo de gordura a ser utilizada nas formulações (testou-se três tipos de margarinas e dois de gorduras para uso em panificação), sendo escolhida a gordura vegetal low trans por apresentar um produto com as melhores características físicas testadas (textura, volume e cor). Avaliaram-se as características físico-químicas e físicas das formulações dos preparados e dos bolos. A substituição de goma xantana por N-succinil-quitosana nos preparados não apresentou grande diferença nas determinações químicas efetuadas, contudo apresentou diferenças estruturais, sendo que os sistemas formulados com quitosana mostraram melhor recuperação de estrutura na análise de tixotropia; duas formulações foram classificadas como diet/light. Nos bolos, as formulações com farinha de quinoa mostraram maior conteúdo protéico; a formulação com farinha de arroz apresentou menor valor lipídico e as formulações com quinoa com e sem sacarose maior valor protéico, sendo estas as mais indicadas para indivíduos celíacos e diabéticos, respectivamente. Poucas variações foram encontradas nos resultados da análise de cor da crosta e miolo, volume específico e textura nas diferentes formulações e em relação à formulação padrão. / The trend towards healthy food is giving rise to opportunities in the development of food, creating several products that offer nutritional and physiological benefits to consumers. These products are designed to address consumers looking for foods for special diets and/or with functional characteristics. Following this, in this work were formulated products with functional characteristics, adding nutritional value, using as one of the main ingredients, the quinoa (Chenopodium quinoa Willd.), which possesses a high content of nutrients and its free of gluten. Six fillings formulations were developed containing quinoa, orange juice, hydrolyzed collagen and citric acid, combined with the following ingredients in their formulations: 1A (sucrose + xanthan gum), 1B (xanthan gum + high fructose syrup + inverted sugar), 1C (xanthan gum + sucralose), 2A (N-succinyl-chitosan + sucrose), 2B (N-succinyl-chitosan + high fructose syrup + inverted sugar), 2C (N-succinyl-chitosan + sucralose), and five formulations of cakes, with one being a standard formulation (flour, sugar, cocoa powder, dried yolk and white, fat, baking powder, instant coffee, emulsifier) and four formulations with a flour substitute by the following ingredients: a (quinoa flour, rice flour), B (quinoa flour), C (rice flour), D (quinoa flour, polydextrose - Litesse). Even more, the formulation D sucrose was substituted by Lactitiol and sucralose. Proceeded to choose the type of fat to be used in formulations (three types of margarine and two of fat were tested for use in baking), with the low trans vegetable fat being chosen for presenting a product with the best physical characteristics tested (texture, volume and color). The physicochemical and physical properties of the cakes and fillings were evaluated. As a result it was obtained from the quinoa prepared with orange juice, an increased amount of protein that the conventional jams and fillings, the substitution of xanthan gum by N-succinyl-chitosan did not show much difference in the chemical determinations made, but it showed structural differences, were systems that were formulated with chitosan showed better recovery of structure in the thixotropy analysis; two formulations were classified as diet/light. In cakes, formulations with quinoa flour showed a higher protein content; the formulation with rice flour showed the lowest lipid; the quinoa (with and without sucrose) formulations are more suitable for celiac and diabetics, respectively. Few differences were found in the analysis of color from the crust and crumb, specific volume and texture between the different formulations and when compared to the standard formulation.

Coeliac disease is an intestinal disorder, requiring patients to maintain a life-long gluten-free diet to ensure better health and reduce the risks of osteoporosis, intestinal lymphoma and other associated diseases. Patients must have access to clear information about the disease and about what foods are safe to eat, detect foods that contain gluten and make adjustments that need to be made to their diet. There is very little well designed information currently available for Coeliac patients. Eating out and shopping in supermarkets can become a nightmare. A User-centred design approach was used to generate information and insights on the Coeliac disease and patients' needs to conceptualise, design and evaluate an information handbook that is both functional and pleasurable to use. Questionnaires, interviews and focus groups were used to generate empirical data that guided a participative design process before the evaluation of the handbook. This project consists of a handbook as practical work that represents the main body of applied research. The practical work and the exegesis constitute 50% each of the thesis value.

Increasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally gluten-free grain with ideal baking qualities that is underutilized in the gluten-free baking industry. Research is needed on developing gluten-free breads utilizing sorghum flour that could be used in future research and commercial production. Three objectives were tested. Objectives evaluated feasibility of using egg white foam with leavening agents in yeast-free bread, optimum mixing time in a laboratory control bread utilizing sorghum flour, and maximizing the amount of sorghum flour that could be used in the control formulation. Four comparisons were tested for yeast-free breads and 5 were compared for yeast breads. Volume, hardness, and color were measured using 15 replications. Environmental Scanning Electron Microscopy (ESEM) was performed on selected treatments to evaluate crumb structure. Utilizing egg white foam for gluten-free breads produced acceptable volume, color, crumb structure and hardness compared to commercial gluten-free controls. Using egg white foam eliminates proofing time with increased production speed. Increasing mixing time in gluten-free yeast breads significantly (P<0.05) improved specific volume and overall loaf volume without negatively affecting crumb hardness in 10 and 15 minute mixing treatments. Crumb structure was significantly improved between 5 and 15 minute treatments. Evaluation with ESEM showed reduced clumping of ingredients in the crumb and thinner air cell walls. Specific volume and loaf volume were significantly (P<0.05) higher in 15 minute mixing (2.13 cm^3/g; 1845 cm^3) versus the commercial comparison (2.00 cm^3/g; 923 cm^3). Optimum mixing for yeast bread was 15 minutes and optimum percentage of sorghum used in the flour blend was 60 percent. Increasing the use of commodity grade gluten-free decorticated white sorghum flour will reduce cost of specialty milled ingredients. In future studies mixing for 15 minutes using the laboratory yeast bread formulation containing 60 percent sorghum should be used as the research control as it provided consistent optimum results.

The main objective of this study was to design gluten free rice cakes containing different gums and an emulsifier for baking in infrared (IR)-microwave combination oven. In the first part of the study, the effects of different gums (xanthan, guar, xanthan-guar blend, &amp / #954 / -carrageenan, locust bean, hydroxypropyl methylcellulose (HPMC) and xanthan-&amp / #954 / -carrageenan blend) and emulsifier blend (PurawaveTM) on physical properties of cake batters were investigated. In the second part of the study, weight loss, specific volume and texture of the cakes baked in different ovens were determined. Macro and micro-structures of the cakes were investigated both qualitatively and quantitatively by using image analysis and Scanning Electron Microscopy (SEM). In the last part of the study, Response Surface Methodology (RSM) was used to optimize IR-microwave baking conditions and formulation of the cakes. Power law and Casson models were suitable to explain the rheological properties. Xanthan and xanthan-guar gum blends resulted in higher apparent viscosities as compared to other gums. Gum types affected the dielectric properties and gelatinization enthalpies of cake batter. Emulsifier addition increased the volume and porosity but decreased the firmness of the cakes baked in IR-microwave combination oven. More porous cakes were obtained when xanthan and xanthan-guar gum blend were used. Baking method was found to be important in affecting porosity, pore size distribution and microstructure of the cakes. The highest quality gluten-free rice cakes were obtained when the formulation contained xanthan gum and 5.38% emulsifier and baked using 40% microwave power, 60% halogen lamp power for 7 min in IR-microwave combination oven. In addition, baking time was reduced by 76.7% as compared to conventional baking.

Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2009. / Includes bibliographical references.

Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. The overall aims of this thesis were to study; what happens with food choices and nutrient intakes when individuals are prescribed a gluten-free diet and what consequences this has on the everyday lives of young women and young men dealing with this disease. Methods: A food frequency questionnaire (FFQ) was used to study nutrient intake and how food choices were affected after a change to a gluten-free diet. The FFQ was sent to 12-13 years-old adolescents who took part in a large Swedish celiac screening study. The following three groups were studied: previously diagnosed with celiac disease, screening-diagnosed and non-celiac controls. The first FFQ was sent out before the screening-diagnosed adolescents had been told they had celiac disease, and the second was sent 12-18 months after they had been prescribed the gluten-free treatment. Semi-structured interviews were performed five years later in order to study how everyday life was affected by celiac disease in seven young women and seven young men. The interviews were analyzed by content analysis. Results: The previously diagnosed celiac disease group reported a nutrient intake in line with the non-celiac control group. Most of the participants reported nutrient intakes above the estimated average requirements. A diagnosis of celiac disease altered the intake of some foods, and this was shown by comparing the results from the baseline FFQ before the diagnosis and the follow-up FFQ after. The young women and young men reported similar experiences of the gluten-free food, but the perceived consequences of living with celiac disease differed between genders. Conclusion: This thesis shows that after a diagnosis of celiac disease food changes are necessary in order to be compliant with the gluten-free diet. One common effect is that food options will be reduced. However, as long the food intake is gluten-free, varied, and in sufficient quantity there is no reason to worry more about the nutritional intake of adolescents diagnosed with celiac disease than there is for their non-celiac peers. The findings in this thesis also show that society’s gender order has a great impact on how young women and young men experience their everyday lives, with celiac disease, and with the gluten-free diet.

The media has highlighted a proposed link between a gluten free diet (GFD) and weight loss. However, research related to weight gain and a GFD for persons with celiac disease (CD) has shown the opposite effect. A GFD is the only known treatment for persons with CD. If a patient with CD consumes a diet high in GF processed foods, weight management may be difficult to achieve. Participants with self-reported CD completed a modified GF food frequency questionnaire (FFQ) to assess typical dietary consumption of whole grains, sweets, fruits, vegetables and regular soda. Additionally, body mass index (BMI) and exercise were assessed. The results of this study found that whole grain, fruit and vegetable intakes were low among celiac patients. Additionally, BMI was on the high end of the normal weight range. The results of this study indicate that a greater emphasis should be placed on nutritional quality when counseling patients with CD. Registered dietitians should focus their diet counseling sessions with CD patients on a nutritious naturally GF diet in order to better manage weight.

Coeliac disease is an intestinal disorder, requiring patients to maintain a life-long gluten-free diet to ensure better health and reduce the risks of osteoporosis, intestinal lymphoma and other associated diseases. Patients must have access to clear information about the disease and about what foods are safe to eat, detect foods that contain gluten and make adjustments that need to be made to their diet. There is very little well designed information currently available for Coeliac patients. Eating out and shopping in supermarkets can become a nightmare. A User-centred design approach was used to generate information and insights on the Coeliac disease and patients' needs to conceptualise, design and evaluate an information handbook that is both functional and pleasurable to use. Questionnaires, interviews and focus groups were used to generate empirical data that guided a participative design process before the evaluation of the handbook. This project consists of a handbook as practical work that represents the main body of applied research. The practical work and the exegesis constitute 50% each of the thesis value.

Thesis (M.S.)--Missouri State University, 2008. / "May 2008." Includes bibliographical references (leaves 23-28). Also available online.