An experimental investigation has been carried out with the aim of evaluating the quality of the lipid fraction of gluten-free biscuits. The obtained results showed that the fatty fraction of gluten-free biscuits, present in mean amounts of 15%, shows a low quality level from the nutritional point of view, as indicated by the high contents of triacylglycerol oligopolymers (mean value 0.46%) and oxidized triacylglycerols (mean value 0.80%), as well as, in some cases, high levels of oleic acid trans isomers (reaching the value of 9.39%). All these substances have a negative effect on health and this should be seriously taken in account because the limited choice of food products in the diet of celiacs induces a high consume of packaged gluten-free products, such as snacks and biscuits.
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits
CAPONIO, Francesco;SUMMO, CARMINE;CLODOVEO, MARIA LISA;PASQUALONE, Antonella
2008-01-01
Abstract
An experimental investigation has been carried out with the aim of evaluating the quality of the lipid fraction of gluten-free biscuits. The obtained results showed that the fatty fraction of gluten-free biscuits, present in mean amounts of 15%, shows a low quality level from the nutritional point of view, as indicated by the high contents of triacylglycerol oligopolymers (mean value 0.46%) and oxidized triacylglycerols (mean value 0.80%), as well as, in some cases, high levels of oleic acid trans isomers (reaching the value of 9.39%). All these substances have a negative effect on health and this should be seriously taken in account because the limited choice of food products in the diet of celiacs induces a high consume of packaged gluten-free products, such as snacks and biscuits.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
