Personalized health in the formulation of gluten-free products using emerging technologies focused on nutraceuticals properties

In recent years, gluten-free products have gained popularity due to celiac disease and other gluten-related conditions that affect human health. As a result, the scientific community and food companies have focused on developing products geared towards personalized health. The objective of this research was to enrich a bakery product with nutraceutical properties, aiming to positively impact people's health using ingredients derived from natural sources. The methodology employed was to determine the techno-functional properties (moisture-NCh. Chilean Standard, Method No. 841 of.78: Determination of moisture (1978)-AOAC. Association of Official Analytical Chemists. Official Methods of Analysis, Method No. 925.09: Determination of moisture (2012); Proteins according to AOAC. Association of Official Analytical Chemists. Official Methods of Analysis, Method No. 955.39: Determination of proteins (2012); Determination of fats under the AOAC international protocol No. 920.39 (2012); Determination of total ash under the Chilean protocol, according to NCh No. 642 Of. 78 and AOAC International - No. 923.03 (2012); Determination of total carbohydrates according to the Munson and Walker Method based on the AOAC protocol – No. 925.36 (2012); Particle size determination without a protocol using the ANALYSETTE 3 method; determination of water adsorption in other flours adjusted by Cavieres et al (2023); iron content (AOAC, method No. 986.15-MIN-302/META: determination of iron (2002), total fiber analysis (AOAC. Association of Official Analytical Chemists Official Methods of Analysis, method No. 985.29: determination of dietary fiber (1995); determination of coliform count under the Chilean RSA protocol-(2023); determination of mold and yeast count under the Chilean RSA protocol-(2023); and subsequently, sensory evaluation was carried out according to the UNE-ISO 6658:2019 standard (2019) to determine the acceptability of formulas P0, P1, P2 and P3 using a five-point scale and a total of fifty panelists to measure aroma. Crust color, crumb color, texture, and flavor were evaluated. Based on the results obtained, it was concluded that the most accepted samples were P1, P0, P3, and P2.

Keywords: Gluten-Free Products, Fortification, Seaweed, Dietary Fiber