(Natural News) One of the challenges of developing food products using alternative ingredients is adding nutritional value without completely changing the product’s original structure. In a study published in the journal Food Science and Technology, researchers from Brazil detailed how they successfully created gluten-free sweet biscuits using soybean okara, rice bran, and broken rice.
Commercial sweet biscuits often use wheat as the key ingredient. However, people with celiac disease cannot eat foods that contain gluten. It can also be difficult to find gluten-free sweet biscuits on the market. With these in mind, the researchers aimed to develop gluten-free sweet biscuits.
In their experimental biscuits, they used soybean okara, rice bran, and broken rice as a substitute for wheat. Using these products also adds technological and nutritional values to the end product.
They tested the stability of the sweet biscuits made with soybean okara, rice bran, and broken rice for a period of 10 months. They compared their gluten-free sweet biscuits with commercial sweet biscuits.
Based on the results of the study, the gluten-free sweet biscuits were almost similar to the commercial ones in terms of color, weight, volume, and diameters. During storage, the texture, lipids, and energy value of the gluten-free sweet biscuits decreased, while their moisture and protein content increased.
Moreover, the findings of the study suggested that sweet biscuits made from soybean okara, rice bran, and broken rice exhibited stability similar to that of commercial sweet biscuits.
The researchers concluded that soybean okara, rice bran, and broken rice can be used as alternatives to wheat in making sweet biscuits.
What is gluten?
Following a gluten-free diet can be challenging. This is because gluten can be found in a lot of products. It is most commonly found in many grains, such as wheat, barley, and rye. It is common in foods like bread, pasta, pizza, and cereal. Many other products contain some amount of gluten. These include frozen vegetables, sauces like soy sauce, items made with “natural flavorings,” vitamin and mineral supplements, certain medicines, and even toothpaste.
Gluten is bad for some people – and here are some reasons why
In the past few years, the negative health effects of gluten have caught the attention of many. In a 2013 survey, it was revealed that a third of Americans are actively trying to adhere to a gluten-free diet. Here are several reasons why gluten is not good for some people:
- There is a rise in people with celiac disease: Immune cells mistake gluten for a foreign invader, such as bacteria. In people sensitive to gluten, this causes the immune system to attack gluten in the digestive tract. In people with celiac disease, the immune system not only attacks the gluten proteins, but also the tissue transglutaminase, an enzyme in the cells of the digestive tract. These immune attacks can cause damage to the intestinal wall, which can lead to nutrient deficiencies, various digestive problems, anemia, fatigue, failure to thrive, and an increased risk of many serious diseases.
- Gluten sensitivity can have serious adverse effects: Although gluten sensitivity is not as severe as celiac disease, it can also cause serious side effects. These include bloating, stomach pain, fatigue, diarrhea, and pains in the bones and joints. Even people that are not sensitive to gluten can react negatively to gluten. In some cases, gluten consumption causes pain, bloating, stool inconsistency, and fatigue.
- Some people with brain disorders respond well to a gluten-free diet: Studies have shown that some people with brain disorders, such as cerebellar ataxia, schizophrenia, autism, and epilepsy, respond well to a gluten-free diet. (Related: Gluten-free diet improves brain function, intestinal health in celiacs.)
Read more news stories and studies on food ingredients by going to FoodScience.news.