摘要
Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye etc.Celiac disease affects approximately one percent of people in the world and strict gluten-free diet(GFD)for a lifetime is the only available treatment.As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products,there is a strong need to develop gluten-free products that are nutritionally complete as well as economical.This review focuses on the special considerations during developing gluten-free products viz.,finding an alternate non-gluten source,ensuring nutrition and sensory quality characteristics,compliance with the regulatory guidelines,economics and product.
作者简介
Corresponding author at:Vikas Kumar,Food Technology and Nutrition,School of Agriculture,Lovely Professional University,Phagwara,Punjab 144411,India.E-mail address:vkchoprafst@rediffmail.com。
