A review on gluten-free and low-glycemic index bakery products, especially corn based breads, noodles, and multigrain flours
Muhammad Arif, Ashiq Hussain, Ayesha Najam, M. Zeeshan Ashfaq, Fozia Bakhtawar, Nabeela Zulfiqar, Faiza Iftikhar Gorsi, Nida Firdous, Abdeen Elkhedir, Yan Wang
Abstract
The prevalence of gluten-related disorders and diabetes is rising, demanding the development of innovative food products to address the specific dietary requirements associated with these conditions. Utilizing gluten-free (GF) bakery products enhances the nutritional profile of baked goods, but they can also have favorable or unfavorable effects on the technological attributes of the final products, primarily sensory attributes. Therefore, it is important to understand these factors to design appropriate technological methods that could be fully practicable. Therefore, the review provides information about the difficulties in making GF bakery items utilizing GF flours, which are important as highly profitable products. This study examined the formulation, nutritional composition, and potential health benefits of staple food items made from corn and other GF flours with a low glycemic index. Several processing and production aids have enhanced foods' texture, flavor, and nutritional value. These processes include microbial and enzymatic treatment of flours, extrusion cooking, and fortification with additives, dietary fibers, and protein sources. Furthermore, this comprehensive review also examined the mechanism behind the low-glycemic index characteristics of such food items, involving biological studies. Finally, brief details about GF noodles, breads, and flours, which have been positively developed so far, are presented. This would provide a viable food option for those with specific health considerations while promoting overall well-being.