Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil.

ABSTRACT: Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and

SUBMITTER: Romao B 

PROVIDER: S-EPMC7468724 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature