Substitute ingredients of cereals sources of gluten: a narrative review of the literature
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Segurança Alimentar e Nutricional (Online) |
Texto Completo: | https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8667930 |
Resumo: | Gluten-related disorders, such as celiac disease, require a diet free of this ingredient, which is essential during the baking process, due to its highly desirable technological characteristics. However, the demand for special purpose gluten-free food products is growing. This work aimed to carry out a literature review on the use of substitutes for gluten source ingredients (wheat, rye, barley), addressing economic aspects, health and longevity, regulation, technological implications in production, highlighting their advantages and disadvantages. Despite the significant growth of the gluten-free food market, the cost is still a reason for concern. Gluten is an essential component in many bakery products, it can be found naturally in some (depending on the raw material used as a source of flour) and it can also be used as a food additive. However, there are a variety of gluten-free food products made from cereals and pseudo-cereals such as rice, corn, quinoa, millet and amaranth, which do not form gluten. In addition to these, recent researches have been carried out to evaluate the effect of using phonium flour, pigeonpea, acorn seed, breadfruit, purple yam, oat, among other vegetables as possible substitutes for wheat, rye and barley flour. The production of gluten-free foods, with high sensory quality and low cost is of paramount importance for ensuring quality of life and longevity for individuals with celiac disease or other disorders associated with gluten. |
id |
UNICAMP-16_ff38973782761a1b413f84ec997170fa |
---|---|
oai_identifier_str |
oai:ojs.periodicos.sbu.unicamp.br:article/8667930 |
network_acronym_str |
UNICAMP-16 |
network_name_str |
Revista Segurança Alimentar e Nutricional (Online) |
repository_id_str |
|
spelling |
Substitute ingredients of cereals sources of gluten: a narrative review of the literatureIngredientes sustitutos de los cereales fuentes de gluten: una revisión narrativa de la literaturaIngredientes substitutos de cereais fontes de glúten: uma revisão narrativa da literaturaCerealesDieta libre de glutenAlimentación Tecnología de los alimentosCereaisAlimentaçãoDieta livre de glútenTecnologia de alimentosCerealsDietGluten-FreeGluten-freeFood technologyGluten-related disorders, such as celiac disease, require a diet free of this ingredient, which is essential during the baking process, due to its highly desirable technological characteristics. However, the demand for special purpose gluten-free food products is growing. This work aimed to carry out a literature review on the use of substitutes for gluten source ingredients (wheat, rye, barley), addressing economic aspects, health and longevity, regulation, technological implications in production, highlighting their advantages and disadvantages. Despite the significant growth of the gluten-free food market, the cost is still a reason for concern. Gluten is an essential component in many bakery products, it can be found naturally in some (depending on the raw material used as a source of flour) and it can also be used as a food additive. However, there are a variety of gluten-free food products made from cereals and pseudo-cereals such as rice, corn, quinoa, millet and amaranth, which do not form gluten. In addition to these, recent researches have been carried out to evaluate the effect of using phonium flour, pigeonpea, acorn seed, breadfruit, purple yam, oat, among other vegetables as possible substitutes for wheat, rye and barley flour. The production of gluten-free foods, with high sensory quality and low cost is of paramount importance for ensuring quality of life and longevity for individuals with celiac disease or other disorders associated with gluten.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.Os distúrbios relacionados ao glúten, a exemplo da doença celíaca, exigem uma dieta isenta deste ingrediente, que é fundamental durante o processo de panificação pelas suas características tecnológicas altamente desejáveis. No entanto, a demanda por produtos alimentares para fins especiais, isentos de glúten, vem crescendo. Este trabalho teve como objetivo realizar uma revisão bibliográfica acerca da utilização de substitutos aos ingredientes fontes de glúten (trigo, centeio, cevada), abordando aspectos econômicos, de saúde e longevidade, regulamentação, implicações tecnológicas na produção, com destaque para suas vantagens e desvantagens. Apesar do expressivo crescimento do mercado de alimentos sem glúten, o custo ainda é motivo de preocupação. O glúten é um componente essencial em muitos produtos de panificação, podendo ser encontrado naturalmente em alguns (a depender da matéria-prima fonte da farinha utilizada) e também ser empregado como aditivo alimentar. No entanto, há uma variedade de produtos alimentícios isentos de glúten, produzidos a partir de cereais e pseudocereais, como arroz, milho, quinoa painço e amaranto, que não formam o glúten. Além destes, pesquisas recentes vêm sendo realizadas para avaliar o efeito da utilização de farinha de fonio, guandu, semente do fruto do carvalho, fruta-pão, inhame roxo, aveia, dentre outros vegetais como possíveis substitutos à farinha de trigo, centeio e cevada. A produção de alimentos isentos de glúten, com elevada qualidade sensorial e baixo custo, é de suma importância para a garantia de qualidade de vida e longevidade aos indivíduos portadores de doença celíaca ou de outros distúrbios associados ao glúten.Universidade Estadual de Campinas2023-05-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTextoTexto info:eu-repo/semantics/otherapplication/pdfhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/866793010.20396/san.v30i00.8667930Segurança Alimentar e Nutricional; Vol. 30 (2023): Continous Publication; e023010Segurança Alimentar e Nutricional; Vol. 30 (2023): Publicación Contínua; e023010Segurança Alimentar e Nutricional; v. 30 (2023): Publicação Contínua; e0230102316-297Xreponame:Revista Segurança Alimentar e Nutricional (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPporhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8667930/31981Brazil; ContemporaryBrasil; ContemporáneoBrasil; ContemporâneoCopyright (c) 2023 Segurança Alimentar e Nutricionalhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSouza, Flávia Reis Ferreira deSiqueira, Bruno MoreiraDala-Paula, Bruno Martins2024-02-22T20:48:05Zoai:ojs.periodicos.sbu.unicamp.br:article/8667930Revistahttp://periodicos.sbu.unicamp.br/ojs/index.php/san/indexPUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/san/oai||revnepa@gmail.com|| suporterevsan@gmail.com2316-297X1808-8023opendoar:2024-02-22T20:48:05Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP)false |
dc.title.none.fl_str_mv |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature Ingredientes sustitutos de los cereales fuentes de gluten: una revisión narrativa de la literatura Ingredientes substitutos de cereais fontes de glúten: uma revisão narrativa da literatura |
title |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
spellingShingle |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature Souza, Flávia Reis Ferreira de Cereales Dieta libre de gluten Alimentación Tecnología de los alimentos Cereais Alimentação Dieta livre de glúten Tecnologia de alimentos Cereals Diet Gluten-Free Gluten-free Food technology |
title_short |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
title_full |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
title_fullStr |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
title_full_unstemmed |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
title_sort |
Substitute ingredients of cereals sources of gluten: a narrative review of the literature |
author |
Souza, Flávia Reis Ferreira de |
author_facet |
Souza, Flávia Reis Ferreira de Siqueira, Bruno Moreira Dala-Paula, Bruno Martins |
author_role |
author |
author2 |
Siqueira, Bruno Moreira Dala-Paula, Bruno Martins |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Souza, Flávia Reis Ferreira de Siqueira, Bruno Moreira Dala-Paula, Bruno Martins |
dc.subject.por.fl_str_mv |
Cereales Dieta libre de gluten Alimentación Tecnología de los alimentos Cereais Alimentação Dieta livre de glúten Tecnologia de alimentos Cereals Diet Gluten-Free Gluten-free Food technology |
topic |
Cereales Dieta libre de gluten Alimentación Tecnología de los alimentos Cereais Alimentação Dieta livre de glúten Tecnologia de alimentos Cereals Diet Gluten-Free Gluten-free Food technology |
description |
Gluten-related disorders, such as celiac disease, require a diet free of this ingredient, which is essential during the baking process, due to its highly desirable technological characteristics. However, the demand for special purpose gluten-free food products is growing. This work aimed to carry out a literature review on the use of substitutes for gluten source ingredients (wheat, rye, barley), addressing economic aspects, health and longevity, regulation, technological implications in production, highlighting their advantages and disadvantages. Despite the significant growth of the gluten-free food market, the cost is still a reason for concern. Gluten is an essential component in many bakery products, it can be found naturally in some (depending on the raw material used as a source of flour) and it can also be used as a food additive. However, there are a variety of gluten-free food products made from cereals and pseudo-cereals such as rice, corn, quinoa, millet and amaranth, which do not form gluten. In addition to these, recent researches have been carried out to evaluate the effect of using phonium flour, pigeonpea, acorn seed, breadfruit, purple yam, oat, among other vegetables as possible substitutes for wheat, rye and barley flour. The production of gluten-free foods, with high sensory quality and low cost is of paramount importance for ensuring quality of life and longevity for individuals with celiac disease or other disorders associated with gluten. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Texto Texto info:eu-repo/semantics/other |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8667930 10.20396/san.v30i00.8667930 |
url |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8667930 |
identifier_str_mv |
10.20396/san.v30i00.8667930 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8667930/31981 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Segurança Alimentar e Nutricional https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Segurança Alimentar e Nutricional https://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary Brasil; Contemporáneo Brasil; Contemporâneo |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
dc.source.none.fl_str_mv |
Segurança Alimentar e Nutricional; Vol. 30 (2023): Continous Publication; e023010 Segurança Alimentar e Nutricional; Vol. 30 (2023): Publicación Contínua; e023010 Segurança Alimentar e Nutricional; v. 30 (2023): Publicação Contínua; e023010 2316-297X reponame:Revista Segurança Alimentar e Nutricional (Online) instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
instname_str |
Universidade Estadual de Campinas (UNICAMP) |
instacron_str |
UNICAMP |
institution |
UNICAMP |
reponame_str |
Revista Segurança Alimentar e Nutricional (Online) |
collection |
Revista Segurança Alimentar e Nutricional (Online) |
repository.name.fl_str_mv |
Revista Segurança Alimentar e Nutricional (Online) - Universidade Estadual de Campinas (UNICAMP) |
repository.mail.fl_str_mv |
||revnepa@gmail.com|| suporterevsan@gmail.com |
_version_ |
1809465165997932544 |