Aporte de energía, macronutrientes y fibra de alimentos farináceos libres de gluten elaborados a partir de premezclas comerciales / Energy, macronutrients and fiber contribution of gluten free farinaceous products produced from commercial premix

Resumen La dieta libre de gluten (DLG) es el único tratamiento frente a la enfermedad celíaca, la alergia al trigo y la sensibilidad al gluten no celíaca. Se reporta a la DLG como una dieta desbalanceada, escasa en fibra y alta en grasas y carbohidratos. El objetivo del estudio fue evaluar el aporte de energía, de macronutrientes y de fibra de alimentos libres de gluten (bizcochuelos, panes estilo inglés, galletitas dulces y pizzas) elaborados a partir de diferentes premezclas comerciales, disponibles en el mercado local. Además, los resultados fueron comparados con un homólogo comercial elaborado con harina de trigo. Para la determinación de la composición centesimal se aplicó la metodología oficial AOAC 2016. El valor energético se calculó utilizando los factores de Atwater. Los resultados obtenidos para los bizcochuelos fueron: 6,0-8,3 g% de proteína; 9,2-11,3 g% de grasas; 1,5-2,3 g% de fibra dietaria; 40,0-53,1 g% de carbohidratos y 285-339 Kcal% de valor energético. Para los panes: 3,0-6,6 g% de proteína; 3,1-12,7 g% de grasas; 2,7-4,0 g% de fibra dietaria; 36,8-50,1 g% de carbohidratos y 217-290 Kcal% de valor energético. Para las galletitas: 3,5-8,5 g% de proteína; 25,9-31,0 g% de grasas; 0,9-5,9 g% de fibra dietaria; 53,9-60,1 g% de carbohidratos y 483-527 Kcal% de valor energético. Para las pizzas: 7,4-9,3 g% de proteína; 7,3-11,2 g% de grasas; 2,8-8,0 g% de fibra dietaria; 19,1-29,6 g% de carbohidratos y 172-240 Kcal% de valor energético. Los alimentos elaborados con premezclas formuladas únicamente con harina de arroz y féculas contribuyen poco a cubrir el valor diario recomendado de fibra. Los que contienen otras fuentes farináceas (harina de sorgo, trigo sarraceno y teff) reflejan un mayor contenido de fibra. La presencia de harina de arveja, soja y teff refleja un aumento del contenido proteico. Los alimentos estudiados frente a su homólogo comercial con harina de trigo presentan, en general, igual o menor aporte proteico, similar aporte energético y de carbohidratos y un mayor aporte de grasas y fibra dietaria.

Abstract The gluten free diet (GFD) is the only treatment for celiac disease, wheat allergy and non-celiac gluten/wheat sensitivity. GFD is reported as an unbalanced diet, low in fibre and high in fat and carbohydrates. The aim of this study was to evaluate energy, macronutrients and fiber contribution of gluten-free cereal products (pound cake, tin loaf, cookies and pizza) coming from different commercial premixes, available at the local market. Also, the results were compared with a commercial equivalent made with wheat flour. For centesimal composition determination, AOAC Official Method 2016 was applied. The energy was calculated using Atwater factors. The results obtained for pound cake were: 6.0-8.3g% protein; 9.2-11.3g% fat; 1.5-2.3g% dietary fibre; 40.0-53.1g% carbohydrate and 285-339Kcal% energy. For tin loaf: 3.0-6.6g% protein; 3.1-12.7% fat; 2.7-4.0g% dietary fibre; 36.8-50.1g% carbohydrate and 217-290Kcal% energy. For cookies: 3.5-8.5g% protein; 25.9-31.0g% fat; 0.9-5.9g% dietary fibre; 53.9-60.1g% carbohydrate and 483-527Kcal% energy. For pizza: 7.4-9.3g% protein; 7.3-11.2g% fat; 2.8-8.0g% dietary fibre; 19.1-29.6g% carbohydrate and 172-240Kcal% of energy. Products made with premix that only contains rice flour and starches contribute little to meeting recommended daily intake. The ones that contain other farinaceous sources (sorghum flour, buckwheat and teff) show higher dietary fibre content. The presence of pea flour, soybean and teff show an increase of protein content. The analysed products present same or lower protein intake, similar energy and carbohydrate intake and higher fat and dietary fibre intake, compared to their commercial equivalent made with wheat flour.

Impacto das alegações relativas ao glúten sobre as escolhas dos consumidores / Impact of gluten claims on consumers choices

Os produtos sem glúten vêm aumentando sua participação no mercado atual, direcionados a uma população com restrição alimentar, como no caso da doença celíaca. Para segurança destes consumidores, foi criada uma legislação tratando das informações contidas nos rótulos, como as alegações relativas à presença ou não de glúten nos produtos. No entanto, a alegação "NÃO CONTÉM GLÚTEN" é informação útil à indústria, no contexto de seu marketing nutricional e, assim, como um elemento de sua estratégia de concorrência. O objetivo dessa pesquisa foi avaliar o impacto do marketing nutricional de alimentos sem glúten industrializados na rotulagem, sobre as escolhas alimentares de consumidores leigos, sem doença celíaca. Por meio de uma pesquisa qualitativa descritiva utilizando o método do Discurso do Sujeito Coletivo, concluiu-se que mais de 50% dos participantes recrutados seguem uma dieta livre de glúten motivados pela crença de ser saudável e auxiliar na manutenção do peso corpóreo. Estas motivações contrapõem-se à análise dos rótulos de produtos sem glúten industrializados que, apesar de estarem em conformidade com a LF 10.674/2003, são produtos, em sua maioria, ricos em carboidratos, com elevada densidade energética e sódio, cujos preços variam de 2 a 16 vezes mais que os produtos tradicionais similares. Grande parte das informações obtidas pelos participantes advém de meios virtuais como a internet e redes sociais, que promovem informação equivocada por meio de um marketing nutricional virtual que se aproveita de mitos envolvendo o glúten. Com os resultados dessa pesquisa, propõe-se o aumento de ações que visem informar corretamente a população brasileira sobre o assunto e o aprimoramento da legislação vigente determinando especificamente o local e o formato da informação básica sobre o glúten na rotulagem

Gluten-free products are increasing their share in the current market, targeting a population with food restriction, as in the case of celiac disease. For the safety of these consumers, legislation has been introduced dealing with information on labels such as claims regarding the presence or absence of gluten in products. However, the "GLUTEN FREE" claim is useful information to the industry in the context of its nutritional marketing and thus as an element of its competitive strategy. The objective of this research was to evaluate the impact of nutritional marketing of gluten-free foods by labeling processing on the food choices of lay consumers without celiac disease. Through a descriptive qualitative research using the Collective Subject Discourse method, it was concluded that more than 50% of the recruited participants follow a gluten-free diet motivated by the belief of being healthy and assisting in maintaining body weight. These motivations contrast with the analysis of processed gluten-free product labels which, while complying with LF 10.674/2003, are mostly carbohydrate-rich, high-calorie and sodium products, the prices of which vary. 2 to 16 times more than similar traditional products. Much of the information obtained by participants comes from virtual media such as the internet and social networks, which promote misinformation through virtual nutritional marketing that takes advantage of gluten myths. With the results of this research, it is proposed to increase actions aimed at correctly informing the Brazilian population about the subject and the improvement of current legislation, specifically determining the location and format of basic information on gluten in the labeling

Sorghum, an alternative cereal for gluten-free product / Sorgo, un cereal alternativo para productos sin gluten

ABSTRACT There is a growing demand for health foods, indicated by the number of searches including the terms "celiac disease" and "gluten free products". Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.

RESUMEN Existe una demanda creciente por alimentos saludables, indicado por el número de búsquedas sobre enfermedad celiaca y productos libres de gluten. La mayoría de la literatura atribuye esto, no solo a pacientes celiacos e intolerantes al gluten, pero también otras personas interesadas en obtener beneficios adicionales para la salud a partir de los alimentos que consumen. Además, el sorgo fue recientemente reconocido como un cereal con propiedades capaces de mejorar la salud humana, aunque aún con poco uso en la alimentación humana. Esta revision tiene como objetivo probar las tendencias de publicaciones relacionadas con enfermedad celiaca y el potencial uso del sorgo para elaborar alimentos libres de gluten. Fue realizada una búsqueda sistemática en las bases de datos disponibles para los últimos 20 años. Los resultados permitieron percibir la necesidad de más trabajos relacionados con aspectos sensoriales para entender las expectativas de productos libres en gluten por parte de los consumidores, considerando la gran variedad de colores de granos de sorgo, esto podría ser usado para producir diferentes productos libres de gluten.

Composición centesimal y contenido de minerales de harinas de sorgo blanco utilizadas en productos de consumo general y en productos libres de gluten / Proximate composition and minerals content of white sorghum flours used in general consumption and gluten free products

El sorgo es un cereal con fuerte potencial alimentario cuyo consumo para uso humano creció recientemente. Es de fácil cultivo, crece en zonas semiáridas (resistencia a sequía y calor) y algunas variedades presentan gran capacidad antioxidante. No contiene gluten y permitiría ampliar el limitado listado de ingredientes de productos para celíacos. En Argentina, harinas de sorgo (HS) se utilizan en productos de consumo general y en libres de gluten. De acuerdo a esto, fue de interés estudiar, la composición y contenido de minerales (Fe, Zn, Ca, Mg, Na y K), de HS granífero blanco que son utilizadas en productos para consumo humano. Las harinas fueron procesadas en la planta semi-industrial de INTI Cereales y Oleaginosas: HS integral extrudida y refinadas (90% de extracción, cruda y extrudida). Se determinó composición centesimal por métodos AOAC y minerales por espectrometría de absorción atómica. Los resultados obtenidos en HS integral extrudida, refinadas cruda y extrudida fueron (g%): humedad 11,0, 12,6 y 9,8; proteínas: 10,2, 8,5 y 8,7; grasas: 2,7, 2,6 y 1,5; fibra dietaria: 13,3, 4,5 y 5,1; cenizas: 1,50, 1,00 y 1,20; carbohidratos: 61,3, 70,8 y 73,7. Respecto a los minerales, los valores fueron (mg%): Fe: 5,9, 1,7 y 2,6; Zn: 2,5, 1,6 y 1,7; Ca: 19,1, 7,5 y 8,8; Mg: 140, 108 y 117; Na: 4,0, 1,1 y 3,6; K: 421, 243 y 305, respectivamente. La refinación produjo disminución de fibra dietaria y minerales. Si bien el Fe disminuyó en HS refinadas, se mantuvieron niveles aceptables y aportarían Fe en productos libres de gluten. Presentaron niveles de Zn y Mg apreciables, mientras que el Ca fue muy bajo como en todos los cereales. Son muy pobres en Na y ricas en K y constituirían una fuente natural de este mineral. En HS refinadas, la extrusión no afectó la composición y contenido mineral.

Sorghum is a cereal with strong food potential whose consumption for human use has recently grown. It is easy to grow, it grows in semiarid areas (resistance to drought and heat) and some varieties have a high antioxidant capacity. It contains no gluten and thus would expand the limited list of ingredients for celiacs. In Argentina, sorghum flour (SF) is used in general consumer and gluten-free products. This is why it was of interest to study the composition and mineral content (Fe, Zn, Ca, Mg, Na and K) of white SF that are used in products for human consumption. Flour was processed in the semi-industrial plant of INTI Cereals and Oilseeds: wholemeal SF extruded and refined (90% extraction, raw and extruded). Proximate composition was determined through AOAC methods and minerals through atomic absorption spectrometry. The values obtained in wholemeal SF extruded, refined crude and extruded were (g%): moisture 11,0, 12,6 and 9,8; proteins: 10,2, 8,5 and 8,7; fats: 2,7, 2,6 and 1,5; dietary fiber: 13,3, 4,5 and 5,1; ash: 1,50 1,00 and 1,20; carbohydrates: 61,3, 70,8 and 73,7. Regarding minerals, the values found were (mg%): Fe: 5,9, 1,7 and 2,6; Zn: 2,5, 1,6 and 1,7; Ca: 19,1, 7,5 and 8,8; Mg: 140, 108 and 117; Na: 4,0, 1,1 and 3,6; K: 421, 243 and 305. Refining resulted in decreased dietary fiber and minerals. While Fe decreased in refined SF, acceptable levels were maintained and would provide Fe in gluten-free products. In refined SF, the Zn and Mg levels were appreciable, while Ca was very low as in all cereals. They were very poor in Na and rich in K content and would constitute a natural source of this mineral. In refined SF, extrusion did not affect the composition and mineral content.