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Bioactive Molecules in Food pp 723–762Cite as

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

  • Reference work entry
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Part of the book series: Reference Series in Phytochemistry ((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.

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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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Authors and Affiliations

  1. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland

    Natalia Drabińska & Urszula Krupa-Kozak

  2. Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Valencia, Spain

    Cristina M. Rosell

Authors
  1. Natalia Drabińska
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  2. Cristina M. Rosell
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  3. Urszula Krupa-Kozak
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Corresponding author

Correspondence to Natalia Drabińska .

Editor information

Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

    Jean-Michel Mérillon

  2. Department of Botany, University College of Science, M. L. Sukhadia University, Udaipur, Rajasthan, India

    Kishan Gopal Ramawat

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© 2019 Springer Nature Switzerland AG

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Drabińska, N., Rosell, C.M., Krupa-Kozak, U. (2019). Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits. In: Mérillon, JM., Ramawat, K.G. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-78030-6_2

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