Desenvolvimento de produto alimentício sem glúten elaborado a partir da alimentação do paciente celíaco:

Abstract

Celiac Disease is a systemic immune-mediated disease that affects genetically predisposed individuals and is triggered by the gluten ingestion. This exaggerated immune response to this protein can cause diarrhea, anemia, weightloss and failure to thrive in children. The objective of this research is to formulate an ideal theoretical food (flour) to balance the diet of celiac patients, for the prevention and control of Celiac Disease symptoms and maintenance of a balanced diet in nutrients. This is an exploratory methodological study, with a cross-sectional design, with the theoretical development of a product rich in nutrients, essential amino acids and fiber, which can replace wheat flour in recipes to be consumed especially by celiac patients, but also by the population. generally. A gluten-free flour mix was developed, in which 65% rice flour, 30% white bean flour and 5% green banana biomass were used. It can be concluded that the proposed objective of preparing a mix of gluten-free flours, composed of rice, white beans and green banana biomass, was successfully achieved, which is a product suitable for celiac patients and can be consumed by the general public, respecting the nutritional recommendations specific to each pathology.