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Innovative approaches to improve the nutritional quality of gluten-free bakery products, and assessment of their potential health benefits from in vitro, in vivo, and clinical studies


Despite recent scientific advances and the growth of the Gluten-Free (GF) market, important issues such as the improvement of the sensory and nutritional quality of GF bakery foods, shelf life, convenience, and variety all still need to be addressed. All these factors are essential for people with gluten-related disorders to follow a more satisfying diet, in addition to improving their quality of life and health through nutrition. To overcome these challenges, the main goal of this proposal is applying innovative technological approaches to improve the nutritional quality of GF bakery products and to assess their potential health benefits from in vitro, in vivo, and clinical studies. The proposal has a multifaceted approach with objectives focused on the interface between food science, nutrition, and health to develop new approaches and overcome the tremendous scientific, technological and market challenges regarding GF foods. GF bread is the most challenging product, and therefore the focus of the proposal. Provide realistic and useful technological solutions to meet the consumers and producers demands, demonstrating the social and economic impact of the project. Additionally, the results will allow the understanding of the health benefit effects of these specially designed GF products, which can support a GF diet with products with low glycemic response, antioxidant, and anti-inflammatory potential and help the intestinal microbiota to reach homeostasis, all that provide better nutrition and health for consumers. In addition, the knowledge created will narrow the gap regarding the composition of Brazilian GF products, as well as producers' knowledge and consumer´s opinions, perceptions, and behavior about GF bakery foods. (AU)

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