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Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits

  • Natalia DrabińskaEmail author
  • Cristina M. Rosell
  • Urszula Krupa-Kozak
Reference work entry
First Online:
Part of the Reference Series in Phytochemistry book series (RSP)

Abstract

The increasing demand on a high-quality gluten-free (GF) products and an increasing prevalence of GF consumers favors the development of research aimed to improve the overall quality of GF products. To obtain a functional GF product providing the additional health benefits, the fortification of GF food is applied. Recently, inulin-type fructans (ITFs) were proposed as multi-task ingredients of GF products, improving their nutritional and health-related properties. In this chapter, the most recent studies on GF products in which ITFs were applied as valuable ingredients affecting the rheological and technological parameters of GF products are presented. The literature data with the successful applications of ITFs in the GF products and with their health beneficial properties, as presented in this chapter, points to a great potential of ITFs in the GF technology. The promising evidences of beneficial impact of ITFs on characteristic of GF goods may contribute to further development and intensified research on new GF products of superior quality that will be dedicated to people suffering from gluten-related disorders.

Keywords

Inulin-type fructans Inulin Fructooligosaccharides Gluten-free diet Gluten-free products Prebiotic 

List of Abbreviations

AGA

Anti-gliadin

ASD

Autistic spectrum disorders

ATI

Amylase and trypsin inhibitor

BMI

Body mass index

CD

Celiac disease

DGP

Anti-deaminated gliadin

DP

Degree of polymerization

EMA

Anti-endomysium

FODMAPs

Fermentable oligo-, di-, and mono-saccharides and polyols

FOS

Fructooligosaccharides

GF

Gluten-free

GFD

Gluten-free diet

HLA

Human leucocyte antigen

IBD

Irritable bowel disease

IBS

Irritable bowel syndrome

IgG

Immunoglobulin G

ISAPP

The International Scientific Association of Probitics and Prebiotics

ITFs

Inulin-type fructans

JAR

Just-about-right

mRNA

Messenger RNA

MW

Molecular weight

NCGS

Non-celiac gluten sensitivity

QDA

Quantitative descriptive analysis

RDA

Recommended daily allowances

SCFA

Short-chain fatty acids

TLR

Toll-like receptor

tTG

Anti-tissue transglutaminase

WA

Wheat allergy

WDEIA

Wheat-dependent, exercise-induced anaphylaxis

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Natalia Drabińska
    • 1
    Email author
  • Cristina M. Rosell
    • 2
  • Urszula Krupa-Kozak
    • 1
  1. 1.Department of Chemistry and Biodynamics of FoodInstitute of Animal Reproduction and Food Research of Polish Academy of SciencesOlsztynPoland
  2. 2.Food Science DepartmentInstitute of Agrochemistry and Food Technology (IATA-CSIC)PaternaSpain

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