Development of low-cost gluten-free FOOD

• Grant number: 23/09272-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2024
• End date: November 30, 2025
• Field of knowledge: Health Sciences - Nutrition - Dietetics
• Principal Investigator: Laís Mariano Zanin
• Grantee: Luana Barros Pires
• Host Institution: Faculdade de Medicina de Ribeirão Preto (FMRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Celiac disease (CD) is a chronic, immune-mediated enteropathy of the small intestine.Currently, the only effective treatment for CD is gluten avoidance. However, the high cost,low availability, reduced nutritional quality and unfavorable sensory aspect have influencedpatients to transgress the diet. That is why it is essential to develop gluten-freepreparations that meet the nutritional and economic needs of patients, and also that focuson sensory aspects such as appearance, taste, odor and texture. This project aims todevelop gluten-free recipes that meet these needs. The project will develop and test 10intermediate preparations using low-cost products. During the tests, a technical sheet willbe prepared for each recipe. Finally, after the preparations are approved by the researchteam, a sensory analysis of each recipe will be carried out through the acceptability test,using the 9-point hedonic scale. For the selection of participants, a form will be madeavailable explaining the conditions of participation, as well as the ingredients used, dateand time of the sensory evaluation. For data analysis, the average of the results obtainedand the standard deviation of the sample field will be calculated to express the degree ofdata dispersion. The present project was submitted to the Ethics Committee of theUniversity of São Paulo after the research has been registered in the Plataforma Brasilsystem (070564/2023) and the status is on ethics evaluation. Those participants whoagreed to participate in the study will be invited to sign the Informed Consent Form.