Rheology and digestibility of gluten-free starchy systems with different biopolymers from Ascophylum nodosum brown seaweeds

Abstract

Gluten-free products are in high demand either due to related pathologies or consumers’ choices. However, a high relationship between type 1 diabetes and celiac disease exists because gluten-free diet is richer in carbohydrates and poorer in protein, fiber and trace-elements. Because of that, there is a growing interest in modulating starch digestion, particularly in gluten-free starch-based foods.