Trends and Advances in Gluten-Free Products

Gutiérrez Reyes and Arteaga Almeida

Health Leadership and Quality of Life, 2024, vol. 3, .435

Abstract: Introduction: Gluten is a protein present in grains such as wheat, barley and rye which provides elasticity and structure to baked products, however, worldwide there are people with celiac disease or non-celiac gluten sensitivity and because the body does not assimilate this protein it is necessary to avoid it, therefore currently there is a growing demand for gluten-free foods creating new products, improving their nutritional profile and market acceptance. Due to the above mentioned, the objective of this work is to carry out a bibliographic search of current trends and technological advances in the development of gluten-free products, in order to identify opportunities for innovation and improvement in the quality and acceptability of these products among consumers. Material and methods: To carry out the research, a bibliographic review was carried out in PUBMED, WEB OF SCIENCE, SCIENCEDIRECT, SCOPUS and GOOGLE SCHOLAR related to the topic of interest, including information found within the last five years (2019 - 2024). Results: Thus, it is concluded that there are currently a huge number of gluten-free products, especially bakery products, with a change in nutritional composition. Likewise, advances propose the use of substitute flours for the preparation of gluten-free foods, creating greater accessibility of these products to their consumers. Conclusions: Finally, it is concluded that the consumption of these foods should be in moderation due to their nutritional value to avoid deficiencies and non-communicable diseases in the long term.

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:dbk:health:v:3:y:2024:i::p:.435:id:.435

DOI: 10.56294/hl2024.435

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