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Wheat Substitutes for Gluten-Free Pasta: An Integrative Review

Author

Listed:
  • Andréa Alves Seixas Lima

    (Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil)

  • Deborah Murowaniecki Otero*

    (Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil)

  • Camila Duarte Ferreira-Ribeiro

    (Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil)

  • Márcia Regina da Silva

    (Nutrition School, Department of Food Science, Federal University of Bahia, Basílio da Gama Street, w/n, Canela, Salvador, Bahia, Brazil)

Abstract

Pasta are present in the basic basket of the Brazilian population and constitute one of the main substitutes for rice. The ingredient traditionally used in the preparation of these pastas is wheat flour, in which gluten is present. Gluten is proven to be related to some diseases that have been increasingly common in our population. The aim of this work was conduct an integrative review on the main wheat substitutes in the preparation of gluten-free pasta. For this, the following question arose: what are the current substitutes for wheat in the preparation of gluten-free pasta? The survey was conducted from January to June 2019, in the main electronic databases and online platforms. 84 articles were found, and 14 articles were included because they were eligible. Thirteen different raw materials were found, used in the preparation of noodles, rice being the most prevalent in substitution to wheat. The range of ingredients that can be used for wheat substitution is evident, but it is expected that further studies will be carried out in order to be able to produce pasta with characteristics closer to those offered by gluten and that are sensorial accepted by the population.

Suggested Citation

  • Andréa Alves Seixas Lima & Deborah Murowaniecki Otero* & Camila Duarte Ferreira-Ribeiro & Márcia Regina da Silva, 2019. "Wheat Substitutes for Gluten-Free Pasta: An Integrative Review," Journal of Biotechnology Research, Academic Research Publishing Group, vol. 5(10), pages 100-106, 10-2019.
    • Handle: RePEc:arp:rjbarp:2019:p:100-106
    DOI: 10.32861/jbr.510.100.106
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