Author(s):
1. Wajiha Shafqat:
IFSN Department Gomal University D.I Khan, Pakistan
Abstract:
Celiac disease (CD) is the one of the common and underdiagnosed food intolerance in the world. The effective and safe treatment of celiac disease is being strict exclusion of gluten for life, the so called gluten free diet .All through this treatment is highly successful, following strict GFD passes difficulties to patient in family, social and working contexts, deteriorating his/her quality of life. Food scientists still straying their best to improve the quality of gluten free diet and formulae new food products with similar characteristics to the gluten containing food. But the quality of gluten free baked products is not improved still gluten is necessary for structure building of leavened baked products. Hence, formation of high-quality gluten free baked products is a technological task. This review focuses on the most recent advances in research on gluten free baking which were designed to develop baked products with improving quality, high national value and longer shelf life. The diet must be not only free of gluten but also healthy to avoid nutrient, vitamins, minerals deficiencies or excess. Nutritional education by a trained nutritionist is of great relevance to avoid long-term satisfactory health status and good compliance. Also, there is a need to develop a nexus between food science technologist and nutrition to formulate gluten free baked products with good technological and nutritional properties and made more accessible celiac patient. This might to helpful for celiac patients sick to gluten free diet and improve the quality of their lives.
Page(s):
76-76
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023
Keywords:
celiac disease
,
review
,
Gluten
,
Gluten free Diet
,
Celiac patient
,
Food properties
References:
References are not available for this document.
Citations
Citations are not available for this document.