Alternativas para mejorar la calidad nutrimental de panes libres de gluten

Palabras clave: Libre de gluten, reducir grasa, valor nutrimental


La incidencia en pacientes con enfermedad celíaca crea una alta demanda de productos libres de gluten sin embargo estos son de muy mala calidad por lo que la industria alimentaria propone varias alternativas para mejorar su valor nutrimental, una de ellas es el uso de tubérculos libres de gluten que aporten nutrientes; por ejemplo, la malanga. También se ha buscado remplazar o reducir la grasa por algunos tipos de fibras, harinas y gomas. La siguiente investigación recopila esas propuestas para ampliar el panorama sobre la importancia de resolver este problema.


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Cómo citar
Rodríguez - Flores, R. V., & Güemes-Vera, N. (2021). Alternativas para mejorar la calidad nutrimental de panes libres de gluten. Boletín De Ciencias Agropecuarias Del ICAP, 7(13), 11-15.