List of Articles Celiac

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  1 - Optimization of gluten-free cookie formulation containing rice flour, brown rice germ, peanut and flaxseed
  H. Asadolahnezhad Roodbaneh S. Jafarian L. Roozbeh Nasiraie M. Sharifi Soltani
  10.30495/jftn.2022.68941.11216
  Introduction: Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can hel More

  Introduction: Cookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can help improving the health level of society, and in this way, cookies can be used as a product to deliver essential nutrients to the body of people with celiac disease.Materials and Methods: In order to carry out this project, gluten-free cookie treatment was performed based on the cookie formulation and based on the highest response level. Independent variables included peanut flour (5 to 15%), rice flour (65 to 90%), brown rice sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included; water activity, hardness, expanding ratio and overall acceptability were considered. The functional relationship between the parameters affecting the formulation of gluten-free cookies was determined using the experimental design of Box-Benken.Results: In this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88.23% rice flour, 15% brown rice sprouts, 1.55% flaxseed and 11.45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor.Conclusion: The combined use of these compounds in appropriate concentrations can be used as a gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with celiac disease. Manuscript profile
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  2 - The Effect of the Cress Seed Gum and Pectin on the Qualitative and Organoleptic Characteristics of Gluten- Free Pasta
  A. H. Sarraf M. Salehifar L. Shahsavani Mojarad
  Introduction: In gluten-free pasta there is a need to use materials that can partially simulateviscoelastic properties of gluten in the dough and have the ability to replace gluten. The aimof this study is to investigate the potential of replacing gluten in cassava star More

  Introduction: In gluten-free pasta there is a need to use materials that can partially simulateviscoelastic properties of gluten in the dough and have the ability to replace gluten. The aimof this study is to investigate the potential of replacing gluten in cassava starch-based pastaformulation by using cress seed gum and pectin and evaluate the qualitative and organolepticproperties of gluten-free pasta and finally optimize pasta formulation.Materials and Methods: In this study, pectin at three concentrations of 1%, 2% and 3% andcress seed gum at concentrations of 0.5%, 1% and 1.5% were employed. Weight after cooking(baking numbers), the percentage of solids in the cooking water (glazing), adhesion, color,moisture and sensory evaluation were investigated. Statistical analysis of the result wascarried out by response surface method (RSM).Results: The results indicated that the addition of pectin and cress seed gums concerned withthe weight after cooking (cooking number), total soluble solid in cooking water (glazing),adhesion, color were significant at 0.05% level. The sensory evaluation based on hedonicmethod showed significant level at 0.05% level as concerned with taste, odour, texture andover all acceptability.Conclusion: It was concluded that the addition of pectin and cress seed gums causedincreases in moisture and cooking number. The results of glazing and adhesion indicated thatby increasing the concentration of pectin, glazing is decreased linearly and by increasing theconcentration of cress seed gum glazing is in increased linearly in the case of gluten freepasta. The application of Hunter lab regarding the evaluation of colour L * is decreased whilea * and b * is increased nonlinearly by the addition of both cress seed and pectin gums. Theresults concerned with the organoleptic test showed that both pectin and cress seed gumschanged the taste and odour. The assessors gave the highest score to the samples containing1% cress seed and 2% pectin gums concerned with colour, texture and overall acceptability. Manuscript profile
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  3 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
  H. Bagheri M. Mohebi A. Kocheki
  Introduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free of More

  Introduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free ofprolamin.Materials and Methods: This paper examines the effect of two different hydrocolloids,Qodume shahri (QSG) and xanthan gums (XG) at the concentrations of 0, 0.5 and 1% (w/wflour basis) on the rheological properties of dough and sensory characteristics of breadproduced from gluten free sorghum flour. The crumb cell structure was also studied usingdigital image analysis technique.Results: The results showed that the hydrocolloids QSG and XG had positive effects on thebread quality and sensory acceptability of fresh gluten free bread. The results indicated thatthe addition of either of the two cited hydrocolloids could improve the quality of the doughand bread produced.Conclusion: According to the results it might be concluded that Qodume shahri gum actsquite similar to xanthan gum. The work also indicated that the bread produced by wheat flourhas slightly higher acceptability by consumer as compared to the gluten free bread producedbut the production of latter is quite possible. Manuscript profile
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  4 - Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
  S. Movahed M. Mirzaei H. Ahmadi Chenarbon
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  5 - Evaluation of NKP46 gene expression in celiac disease patients on a gluten free diet
  Maryam Khodapanah Mohammad Rostami-Nejad Mehrdad Hashemi Hamid Asadzadeh-Aghdaei
  10.30495/jdb.2021.686358
  According to the previous studies, natural cytotoxicity receptors including NKP46 can play an important role in strengthening and sustaining immune responses against viral infection, which may have a role in the progression of inflammation in celiac disease. Moreover, I More

  According to the previous studies, natural cytotoxicity receptors including NKP46 can play an important role in strengthening and sustaining immune responses against viral infection, which may have a role in the progression of inflammation in celiac disease. Moreover, Interleukin-15, which is one of the most important inflammatory cytokines in celiac disease pathogenesis, can also change the expression of this type of receptors that leads to atrophy of intestinal villi. The aim of this study was to evaluate the intestinal expression of NKP46 gene in patients with celiac disease on a gluten-free diet in comparison with healthy individuals. In this study, 20 small intestinal biopsy samples were collected from patients with celiac disease and 20 samples from healthy subjects. After RNA extraction and cDNA synthesis, gene-specific primer pairs were designed, PCR conducted and NKP46 gene expression was evaluated by real-time PCR method. 8 females (40%) and 12 males (60%) in the patient group and 7 females (35%) and 13 males (65%) in the control group were studied. NKP46 gene expression was not significantly different between celiac patients who were on a gluten-free diet and healthy individuals (Pvalue: 0.4). The lack of significant difference in the expression of this receptor between the patient and control groups can be due to the effects of gluten-free diet adherence. Additional studies are recommended to achieve a more complete expression profile of these receptors and possible mutations affecting their expression in treated and untreated celiac disease patients. Manuscript profile
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  6 - Review of Recent Advances in Treatment of Celiac Disease Using Enzymatic Gluten Degradation
  Mansooreh Hooshiyar Gholam Hossein Ebrahimi Pour Mohammad Rostami-Nejad Fahimeh Sadat Gholam-Mostafaei Kaveh Baghaei Alireza Emadi Vahid Khalaj
  10.22034/jchr.2021.1907514.1167
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