Massas alimentícias sem glúten: uma análise multivariada de informações nutricionais, ingredientes e aditivos expressos nos rótulos
Data
2023-01-06
Autores
Manfré, Daniela Leandro 
Orientadores
Sinnecker, Patrícia
Tipo
Trabalho de conclusão de curso
Título da Revista
ISSN da Revista
Título de Volume
Resumo
A doença celíaca é um tipo de intolerância alimentar permanente ao glúten em
indivíduos geneticamente susceptíveis, caracterizada por atrofia total ou parcial das
microvilosidades do intestino delgado provocando má absorção dos nutrientes da
dieta. A substituição de ingredientes em produtos alimentícios sem glúten,
principalmente em massas, produtos de panificação, cereais matinais e outros,
requer o uso de aditivos para manter as propriedades tecnológicas de textura,
viscosidade, consistência, elasticidade, gomosidade, estabilidade. Massas
alimentícias sem glúten tem sido um segmento de significativo crescimento e
diversidade de produtos para essa parcela de consumidores que muitas vezes não
têm muita opção de produtos sem glúten com qualidade nutricional e sensorial
aceitável. O objetivo deste trabalho foi fazer uma análise comparativa de massas
alimentícias sem glúten (MSG) disponíveis no mercado, através de uma análise
estatística multivariada das informações contidas nos rótulos sobre as informações
nutricionais, ingredientes e aditivos. A análise mostrou uma ampla diversidade de
possibilidades de substitutos de glúten em massas alimentícias, tais como arroz,
milho, mandioca, batata, grão de bico, amaranto, feijão, lentilha, isolados ou
combinados, assim como uso de cenoura, espinafre, cúrcuma, urucum, beterraba,
ovo e o uso de aditivos, como agentes de textura com propriedades hidrocoloides,
tais como as gomas. A busca por misturas de ingredientes e aditivos na substituição
do glúten pode resultar em MSG com qualidade tecnológica e sensoriais aceitáveis e
ainda melhorar significativamente a qualidade nutricional, elevando o teor de
proteínas, fibras, vitaminas, minerais e ainda aportando compostos bioativos
naturais com efeitos benéficos à saúde. A diversificação de MSG traz inúmeros
produtos com qualidade sensorial, mas é muito importante a comparação e
compreensão dos rótulos para orientar escolhas mais saudáveis de alimentação,
principalmente para consumidores portadores de doença celíaca, cuja dieta já é
normalmente pobre em nutrientes.
Celiac disease is a type of permanent food intolerance to gluten in genetically susceptible individuals, characterized by total or partial atrophy of the microvilli of the small intestine, causing malabsorption of dietary nutrients. The substitution of ingredients in gluten-free food products, mainly in pasta, bakery products, breakfast cereals and others, requires the use of additives to maintain the technological properties of texture, viscosity, consistency, elasticity, gumminess, stability. Gluten free pasta (GFP) has been a segment of significant growth and product diversity for this portion of consumers who often do not have many options for gluten-free products with acceptable nutritional and sensory quality. The objective of this work was to carry out a comparative analysis of GFP available on the market, through a multivariate statistical analysis of information taken from labels with regards to nutritional information, ingredients and additives. The analysis showed a wide range of possibilities for gluten substitutes in pasta, such as rice, corn, cassava, potatoes, chickpeas, amaranth, beans, lentils, alone or in combination, along with the use of carrots, spinach, turmeric, annatto, beet, egg and the use of additives, such as texture agents with hydrocolloid properties, such as gums. The search for ingredient mixtures and additives to replace gluten can result in GFP with acceptable sensory and technological quality and even significantly improve the nutritional quality, increasing protein content, fiber, vitamins, minerals, and on top of that, it can provide natural bioactive compounds with health beneficial effects. The diversification of GFP brings numerous products with sensory quality, but it is very important to compare and understand the labels to guide healthier food choices, especially for consumers with celiac disease, whose diet is ordinarily poor in nutrients.
Celiac disease is a type of permanent food intolerance to gluten in genetically susceptible individuals, characterized by total or partial atrophy of the microvilli of the small intestine, causing malabsorption of dietary nutrients. The substitution of ingredients in gluten-free food products, mainly in pasta, bakery products, breakfast cereals and others, requires the use of additives to maintain the technological properties of texture, viscosity, consistency, elasticity, gumminess, stability. Gluten free pasta (GFP) has been a segment of significant growth and product diversity for this portion of consumers who often do not have many options for gluten-free products with acceptable nutritional and sensory quality. The objective of this work was to carry out a comparative analysis of GFP available on the market, through a multivariate statistical analysis of information taken from labels with regards to nutritional information, ingredients and additives. The analysis showed a wide range of possibilities for gluten substitutes in pasta, such as rice, corn, cassava, potatoes, chickpeas, amaranth, beans, lentils, alone or in combination, along with the use of carrots, spinach, turmeric, annatto, beet, egg and the use of additives, such as texture agents with hydrocolloid properties, such as gums. The search for ingredient mixtures and additives to replace gluten can result in GFP with acceptable sensory and technological quality and even significantly improve the nutritional quality, increasing protein content, fiber, vitamins, minerals, and on top of that, it can provide natural bioactive compounds with health beneficial effects. The diversification of GFP brings numerous products with sensory quality, but it is very important to compare and understand the labels to guide healthier food choices, especially for consumers with celiac disease, whose diet is ordinarily poor in nutrients.