Wheat Substitutes for Gluten-Free Pasta: An Integrative Review

Andréa Alves Seixas Lima, Deborah Murowaniecki Otero*, Camila Duarte Ferreira-Ribeiro and Márcia Regina da Silva
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Andréa Alves Seixas Lima: Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil
Deborah Murowaniecki Otero*: Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil
Camila Duarte Ferreira-Ribeiro: Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil
Márcia Regina da Silva: Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil

Journal of Biotechnology Research, 2019, vol. 5, issue 10, 100-106

Abstract: Pasta are present in the basic basket of the Brazilian population and constitute one of the main substitutes for rice. The ingredient traditionally used in the preparation of these pastas is wheat flour, in which gluten is present. Gluten is proven to be related to some diseases that have been increasingly common in our population. The aim of this work was conduct an integrative review on the main wheat substitutes in the preparation of gluten-free pasta. For this, the following question arose: what are the current substitutes for wheat in the preparation of gluten-free pasta? The survey was conducted from January to June 2019, in the main electronic databases and online platforms. 84 articles were found, and 14 articles were included because they were eligible. Thirteen different raw materials were found, used in the preparation of noodles, rice being the most prevalent in substitution to wheat. The range of ingredients that can be used for wheat substitution is evident, but it is expected that further studies will be carried out in order to be able to produce pasta with characteristics closer to those offered by gluten and that are sensorial accepted by the population.

Keywords: Gluten free; Celiac disease; Pasta; Nutrition. (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:arp:rjbarp:2019:p:100-106

DOI: 10.32861/jbr.510.100.106

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