• Improving the quality of gluten-free products

      Gallagher, Eimear; McCarthy, Denise; Gormley, Ronan T.; Arendt, Elke (Teagasc, 2004-03)
      The incidence of coeliac disease or other allergic reactions/intolerances to gluten is increasing, largely due to improved diagnostic procedures and changes in eating habits. The worldwide number of sufferers of coeliac disease has been predicted to increase by a factor of ten over the next number of years, resulting in a growing market for gluten-free cereal-based products. Market research has shown that many of the products currently on sale are of inferior quality. The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein which is necessary for formulating high quality cereal-based goods. Therefore, the production of high quality gluten-free bread is difficult.
    • Nutritional enhancement of meat products with dietary fibres

      McDonagh, Ciara; Troy, Declan J.; Desmond, Eoin; McDermott, Helen (Teagasc, 2004-02)
      Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.