Nutritional and Sensorial Aspects of Gluten-Free Products

Gluten is responsible for some of the organoleptic characteristics of cereal-derived products. To elaborate gluten-free (GF) products, it is common to use cereals without gluten, such as corn and rice, which do not have the same characteristics as gluten-containing cereals. Thus, it is often necessary to add substances that mimic the viscous and elastic properties of gluten, such as gums, hydrocolloids, fats, or enzymes. The fact that raw materials are different in GF products and their conventional homologues causes important changes in the nutritional composition and organoleptic characteristics of cereal products as well as in their physicochemical properties, digestibility, or glycemic index. This chapter discusses the main differences found by researchers in this field.