Gluten-free rice-based food pasta, a review

Authors

  • Luisa Fernanda Carvajal Alvarado Estudiante. Semillero de Investigación Metabolitos – SIM, Facultad de Ingeniería de Alimentos, Fundación Escuela Tecnológica de Neiva Jesús Oviedo Pérez, Km. 11 Vía Neiva - Rivera, 411080. Rivera, Huila, Colombia

Keywords:

pasta, rice, gluten, celiac disease, extrusion

Abstract

At present, the prevalence of celiac disease (CD) in the world is progressively increasing. CD is an autoimmune disease caused by exposure to gluten. The food industry has played a fundamental role in the development and innovation of pasta products substituting wheat by gluten free cereals such as rice. However, the rice is used in the production of pasta, technological processes such as extrusion are required improve product consistency and stability during cooking. In this work we analyze the influence of gluten in CD incidence in the development of celiac disease and we review the preparation of gluten free rice–based pasta with emphasis on the influence of extrusion in product physicochemical and sensory properties

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Published

2021-08-11

How to Cite

Carvajal Alvarado, L. F. (2021). Gluten-free rice-based food pasta, a review. Investigación Joven, 8(1), 1–6. Retrieved from https://revistas.unlp.edu.ar/InvJov/article/view/10942