Zandonadi Renata Puppin, Botelho Raquel Braz Assunção, Araújo Wilma Maria Coelho
Departamento de Nutrição, Faculdade de Ciências da Saúde, Universidade de Brasília, Brazil.
J Am Diet Assoc. 2009 Oct;109(10):1781-4. doi: 10.1016/j.jada.2009.07.032.
Celiac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten. Currently, only one kind of treatment is available: the complete dietary elimination of all sources of gluten. The aim of the present study was to evaluate the effect of replacing gluten with psyllium on sensory characteristics of bread dough and to compare the chemical, nutritional, technological, and sensory characteristics of the modified preparations. This study is experimental and was subdivided into five steps: selection and development of preparation, chemical analysis, sensory analysis, and statistical analysis. Modified samples of the bread dough achieved a 93.0% acceptance rate for individuals with celiac disease and up to 97.0% for individuals without celiac disease. The most affected characteristics were odor and texture. In terms of chemical composition of the bread dough, energy was reduced by 32.1% and the fat fraction was 42.3% before being cooked. Data obtained from sensory analysis of psyllium doughs indicate that the products had good acceptance by individuals with celiac disease as well as by individuals without celiac disease. This suggests that psyllium can replace gluten in preparations. Furthermore, in terms of chemical composition, products made with modified dough had less fat and fewer calories.
乳糜泻是一种抗体介导的肠病，表现为对摄入的麸质产生永久性不耐受。目前，只有一种治疗方法：完全从饮食中消除所有麸质来源。本研究的目的是评估用洋车前子替代麸质对面团感官特性的影响，并比较改良制剂的化学、营养、工艺和感官特性。本研究为实验性研究，分为五个步骤：制剂的选择与开发、化学分析、感官分析和统计分析。改良后的面包面团样品，乳糜泻患者的接受率达到93.0%，非乳糜泻患者的接受率高达97.0%。受影响最大的特性是气味和质地。就面包面团的化学成分而言，烹饪前能量降低了32.1%，脂肪含量为42.3%。从洋车前子面团的感官分析获得的数据表明，这些产品受到乳糜泻患者和非乳糜泻患者的好评。这表明洋车前子可以在制剂中替代麸质。此外，就化学成分而言，用改良面团制作的产品脂肪和热量更少。
