Development of a bread for celiac patients based on amaranth (Amaranthus cruentus L., BRS-Alegria).

• Grant number: 07/06630-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2008
• End date: December 31, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: José Alfredo Gomes Arêas
• Grantee: Andréa dos Reis Lemos
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The celiac disease is a permanent intolerance to gluten ingestion. It has no cure and the only possible treatment is the removal of gluten from diet. This prevents short term complications due to the poor nutrient absorption and long term consequences as spleen atrophy and digestive cancer. Patients usually do not abide to treatment due high cost and lack of specific products.Most baking products consumed by celiac patients are manufactured with refined flour and starches, making the resultant products poor in fiber, vitamins and minerals. The pseudo cereal amaranth is a promising raw material for manufacturing special designed food for celiac patients, due to its superior nutritional characteristics and total absence of gluten.Therefore, the aim of this project is to develop a new food product for the celiac population based on amaranth. For this, raw and extruded amaranth (Amaranthus cruentus L., BRS Alegria) flour will be incorporated into gluten free bread and its nutritional and sensory characteristics will be assessed. It will be used the maximum proportion of amaranth flour possible that do not impair the sensory characteristics of the product and yet yield a highly nutritious and pleasant product.