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Evaluating Consumers’ Perception Of Gluten-Free/Clean-Label Muffins, Vanesa Chicaiza
Evaluating Consumers’ Perception Of Gluten-Free/Clean-Label Muffins, Vanesa Chicaiza
LSU Master's Theses
The gluten-free-natural-ingredient (GF/NCL) product demand is globally increasing and driven by the growing prevalence of celiac-diseases. Nevertheless, the quality of GF product is often inferior compared to wheat-flour counterparts due to the removing of gluten, which, compromises the appearance, structure, and nutritional value. The addition of fiber into GF/NCL products has been considered to improve nutritional values while maintaining quality attributes. According to the US-FDA, a product containing ≥2.5 grams of fiber/serving can be claimed as a “good-source-of-fiber.” However, adding dietary fiber to baked products affects their qualities, and hence possibly lowering product acceptability.
The main objective of this research …