Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market - Archive ouverte HAL Access content directly
Journal Articles Medical Research Archives Year : 2022

Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market

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Raquel Garzon
  • Function : Author
Nicola Gasparre
  • Function : Author
Antonella Pasqualone
  • Function : Author
Maria Papageorgiou
  • Function : Author
Tomislava Grgic
  • Function : Author
Patricia Le-Bail
  • Function : Author
  • PersonId : 1137486
Irene Pablos
  • Function : Author
Christelle Tomb
  • Function : Author
Christopher Magro
  • Function : Author
Cristina Rosell
  • Function : Author

Abstract

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free versions, and in the single and doble layer variety. Wheat flour was the primary ingredient in both types, while sunflower and olive oil were the most used fats. Lebanese flatbread did not contain any fat. The Spanish market mostly featured one-layer flatbreads, such as tortillas and wraps, whereas pita appeared more frequently in Greece. Many Croatian flatbreads were not fermented. In comparison to gluten-containing flatbreads, the gluten-free version had a larger number of components listed on the labels. Blending flours with starches was the most common recipe. Hydrocolloids, emulsifiers, and fibers were added largely for technical reasons, but also to increase nutritional quality. Gluten-free flatbreads, on the other hand, were discovered to have lower fiber and protein content than their gluten-containing counterparts. Furthermore, their calorie value, as well as carbohydrate and salt content, were found to be lower.
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Dates and versions

hal-03756755 , version 1 (22-08-2022)

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Attribution - CC BY 4.0

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Raquel Garzon, Nicola Gasparre, Antonella Pasqualone, Maria Papageorgiou, Tomislava Grgic, et al.. Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market. Medical Research Archives, 2022, 10 (7), pp.v10i7.2920. ⟨10.18103/mra.v10i7.2920⟩. ⟨hal-03756755⟩

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