Artículo
Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients
Autor/es | Moreno Amador, María de Lourdes
Comino Montilla, Isabel María Sousa Martín, Carolina |
Departamento | Universidad de Sevilla. Departamento de Microbiología y Parasitología |
Fecha de publicación | 2014 |
Fecha de depósito | 2017-12-01 |
Publicado en |
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Resumen | Celiac disease is an autoimmune disorder resulting from gluten intolerance
and is based on a genetic predisposition. Gluten is a protein composite found
in the cereals wheat, rye, barley and certain oat varieties. A ... Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only currently available therapeutic treatment for patients with celiac disease. Rising demands for gluten-free products parallels the apparent or real increase in celiac disease, non-celiac gluten sensitivity and gluten allergy. However, gluten removal results in major problems for bakers, and currently, many gluten-free products available on the market are of low quality exhibiting poor mouthfeel and flvor. Thus, an increasing trend in research is focusing on the application of alternative grains potentially healthy to elaborate gluten-free products. A promising area is the use of cereals (rice, corn and sorghum), minor cereals (fonio, teff, millet and job’s tears) or pseudocereals such as amaranth, buckwheat, quinoa. Nevertheless, commercialization of these products is still quite limited. The aim of this work is to review recent advances in research about the nutritional quality and potential health benefis of alternative grains tolerated by patients with gluten related pathologies. |
Agencias financiadoras | Junta de Andalucía |
Identificador del proyecto | P09AGR-4783 |
Cita | Moreno Amador, M.d.L., Comino Montilla, I.M. y Sousa Martín, C. (2014). Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients. Austin Journal of Nutrition and Metabolism, 2 (3), 1-9. |
Ficheros | Tamaño | Formato | Ver | Descripción |
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Alternative Grains as Potential.pdf | 1.743Mb | [PDF] | Ver/ | |