Department of Food Science and Technology, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán Vasco de Quiroga 15, Ciudad de México, México.
Tecnológico de Milpa Alta. Independencia Sur 36, Ciudad de México, México.
J Food Sci. 2024 Jun;89(6):3384-3399. doi: 10.1111/1750-3841.17035. Epub 2024 Apr 25.
Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten-free diet. The objective of this study was to develop a dough for gluten-free pasta prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81-19), corn‒rice‒soy (48-37-15), and corn‒rice‒amaranth (49-32-14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten-free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice. The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20 mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered gluten-free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand. This pasta may widen the gluten-free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. PRACTICAL APPLICATION: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten-free products. The pasta obtained presented a higher nutritional content than a commercial gluten-free pasta and was comparable to that of a pasta made with wheat.
乳糜泻（CD）是一种自身免疫性疾病，会导致肠道黏膜炎症，影响营养物质的消化和吸收。CD 影响全球人口的 0.3%至 1.0%，只有 15%的患者得到临床诊断。唯一有效的治疗方法是无麸质饮食。本研究的目的是开发一种由玉米、苋菜、大豆和大米面粉混合物制成的无麸质意大利面面团。根据 1975 年粮农组织的标准，所得混合物的蛋白质含量应大于 11.0%，化学评分为不低于 70。获得了三种混合物：玉米-大豆（81-19）、玉米-大米-大豆（48-37-15）和玉米-大米-苋菜（49-32-14）。为了改善意大利面的处理和物理特性（沉淀、吸水率和开裂形状的意大利面），与对照（商业）无麸质意大利面相比，添加了羧甲基纤维素、乳化剂（蒸馏单甘酯）和卵白蛋白，浓度分别为 0.3%、0.5%和 5.0%。玉米粉进行了预糊化，并重复挤压两次。实验用意大利面的蛋白质含量为 14.0%，高于商业意大利面（4.5%），且麸质含量低于 20mg/kg，根据《食品法典国际标准》（2015 年），这被认为是无麸质的。获得的玉米-大米-大豆意大利面的接受度和喜爱度与商业品牌相似。这种意大利面可能会扩大墨西哥乳糜泻患者可获得的无麸质产品的商业范围，目前这些产品的范围有限且价格昂贵。实际应用：选择我国现有的原料，以促进其消费，并使无麸质产品生产中使用的成分多样化。与商业无麸质意大利面相比，获得的意大利面具有更高的营养价值，且与小麦制成的意大利面相当。
