Potential of yam in the development of products for celiacs

• Autor(a) principal: Silva, Yana Rocha e
• Data de Publicação: 2020
• Outros Autores: Oliveira, Tatiele Castelo de, Bezerra, Keila Cristiane Batista, Landim, Liejy Agnes dos Santos Raposo
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/8794
• topic: Dioscorea; Doença celíaca; Dieta livre de glúten.; Dioscorea; Enfermedad celiaca; Dieta libre de gluten.; Dioscorea; Celiac disease; Gluten free diet.

The present study aimed to carry out an integrative review on the potential of yam in the development of products for celiacs. For the selection of the sample, criteria were established for articles indexed from 2014 to 2020, published in national and international journals, available in full in Portuguese and English. Data collection was carried out in the electronic databases: Scientific Electronic Library Online (SciELO), National Library of Medicine (PubMED) and Google Scholar. For the survey survey, the keywords were used: “dioscorea”, “celiac disease” and “gluten free diet” registered in the Health Science Descriptors (DeCS). The search resulted initially with 20 articles, which involved the descriptors; leaving 7 articles for analysis, interpretation and discussion, after applying the inclusion and exclusion criteria. In the studies examined, it was noted that yam presents itself as a high-potential food for the market, in relation to the variety of food products that can be developed from its inclusion and its respective benefits. Thus, it is concluded that the elaboration of products through this tuber has proved to be a viable technological alternative for celiacs, with good sensory, nutritional and purchase intent quality.