Palabras clave
Dieta libre de gluten
Alimentación
Tecnología de los alimentos
Cómo citar
Resumen
Los trastornos relacionados con el gluten, como la enfermedad celíaca, requieren una dieta libre de este ingrediente, fundamental durante el proceso de horneado, por sus características tecnológicas altamente deseables. Sin embargo, está aumentando la demanda de productos alimenticios sin gluten para fines especiales. Este trabajo tuvo como objetivo realizar una revisión de la literatura sobre el uso de sustitutos de ingredientes fuente de gluten (trigo, centeno, cebada), abordando aspectos económicos, salud y longevidad, regulación, implicaciones tecnológicas en la producción, destacando sus ventajas y desventajas. A pesar del crecimiento significativo del mercado de alimentos sin gluten, el costo sigue siendo motivo de preocupación. El gluten es un componente esencial en muchos productos de panadería, se puede encontrar de forma natural en algunos (dependiendo de la fuente de harina utilizada) y también se puede utilizar como aditivo alimentario. Sin embargo, existe una variedad de productos alimenticios sin gluten elaborados a partir de cereales y pseudocereales como el arroz, el maíz, la quinua, el mijo y el amaranto, que no forman gluten. Además de estos, se han realizado investigaciones recientes para evaluar el efecto del uso de harina de fonium, gandul, semilla de bellota, fruto del pan, ñame morado, avena, entre otras hortalizas como posibles sustitutos de la harina de trigo, centeno y cebada. La producción de alimentos sin gluten, con alta calidad sensorial y bajo costo es de suma importancia para asegurar la calidad de vida y longevidad de las personas con enfermedad celíaca u otros trastornos asociados al gluten.
Citas
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
Derechos de autor 2023 Segurança Alimentar e Nutricional
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