Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products

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dc.contributor.advisor Arendt, Elke K. en
dc.contributor.author Hager, Anna-Sophie
dc.date.accessioned 2013-12-05T10:26:34Z
dc.date.available 2013-12-05T10:26:34Z
dc.date.issued 2013
dc.date.submitted 2013
dc.identifier.citation Hagar, A-S. 2013. Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products. PhD Thesis, University College Cork. en
dc.identifier.endpage 289
dc.identifier.uri http://hdl.handle.net/10468/1274
dc.description.abstract Coeliac disease is one of the most common food intolerances worldwide and at present the gluten free diet remains the only suitable treatment. A market overview conducted as part of this thesis on nutritional and sensory quality of commercially available gluten free breads and pasta showed that improvements are necessary. Many products show strong off-flavors, poor mouthfeel and reduced shelf-life. Since the life-long avoidance of the cereal protein gluten means a major change to the diet, it is important to also consider the nutritional value of products intending to replace staple foods such as bread or pasta. This thesis addresses this issue by characterising available gluten free cereal and pseudocereal flours to facilitate a better raw material choice. It was observed that especially quinoa, buckwheat and teff are high in essential nutrients, such as protein, minerals and folate. In addition the potential of functional ingredients such as inulin, β-glucan, HPMC and xanthan to improve loaf quality were evaluated. Results show that these ingredients can increase loaf volume and reduce crumb hardness as well as rate of staling but that the effect diverges strongly depending on the bread formulation used. Furthermore, fresh egg pasta formulations based on teff and oat flour were developed. The resulting products were characterised regarding sensory and textural properties as well as in vitro digestibility. Scanning electron and confocal laser scanning microscopy was used throughout the thesis to visualise structural changes occurring during baking and pasta making en
dc.description.sponsorship Irish Research Council (EMBARK initiative) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2013, Anna-Sophie Hager en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject HPMC en
dc.subject Gluten free en
dc.subject Bread en
dc.subject Pasta en
dc.subject Xanthan en
dc.subject Glycemic index en
dc.subject.lcsh Celiac disease en
dc.subject.lcsh Bread en
dc.subject.lcsh Gluten-free diet en
dc.title Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Irish Research Council en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false *
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor e.arendt@ucc.ie *
dc.internal.conferring Autumn Conferring 2013 en


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