Sorghum, an alternative cereal for gluten-free product

ABSTRACT There is a growing demand for health foods, indicated by the number of searches including the terms “celiac disease” and “gluten free products”. Most information is designed not only for celiac and gluten intolerant patients, but by others interested...

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Autores principales:	Chávez,Davy, Ascheri,José, Martins,Amanda, Carvalho,Carlos, Bernardo,Cristiany, Teles,Aline
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2018
Materias:	Meta-analysis Antioxidant capacity Sensorial analysis Gluten free products
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300169
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spelling	oai:scielo:S0717-751820180003001692018-05-30Sorghum, an alternative cereal for gluten-free productChávez,DavyAscheri,JoséMartins,AmandaCarvalho,CarlosBernardo,CristianyTeles,Aline Meta-analysis Antioxidant capacity Sensorial analysis Gluten free products ABSTRACT There is a growing demand for health foods, indicated by the number of searches including the terms “celiac disease” and “gluten free products”. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.45 n.2 20182018-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300169en10.4067/s0717-75182018000300169
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Meta-analysis Antioxidant capacity Sensorial analysis Gluten free products
spellingShingle	Meta-analysis Antioxidant capacity Sensorial analysis Gluten free products Chávez,Davy Ascheri,José Martins,Amanda Carvalho,Carlos Bernardo,Cristiany Teles,Aline Sorghum, an alternative cereal for gluten-free product
description	ABSTRACT There is a growing demand for health foods, indicated by the number of searches including the terms “celiac disease” and “gluten free products”. Most information is designed not only for celiac and gluten intolerant patients, but by others interested in obtaining additional health benefits from foods. Sorghum has been recently recognized as a cereal with functional properties, able to improve human health, but still of low direct human consumption. This review aims to illustrate the publication trends relating to sorghum for gluten free products and celiac disease. The scientific literature available in databases from the last twenty years was used. We perceived the need for further sensorial studies in order to understand the consumer expectations of gluten free products, considering the large varieties of colored sorghum grains that could be used to prepare different gluten free products.
author	Chávez,Davy Ascheri,José Martins,Amanda Carvalho,Carlos Bernardo,Cristiany Teles,Aline
author_facet	Chávez,Davy Ascheri,José Martins,Amanda Carvalho,Carlos Bernardo,Cristiany Teles,Aline
author_sort	Chávez,Davy
title	Sorghum, an alternative cereal for gluten-free product
title_short	Sorghum, an alternative cereal for gluten-free product
title_full	Sorghum, an alternative cereal for gluten-free product
title_fullStr	Sorghum, an alternative cereal for gluten-free product
title_full_unstemmed	Sorghum, an alternative cereal for gluten-free product
title_sort	sorghum, an alternative cereal for gluten-free product
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2018
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300169
work_keys_str_mv	AT chavezdavy sorghumanalternativecerealforglutenfreeproduct AT ascherijose sorghumanalternativecerealforglutenfreeproduct AT martinsamanda sorghumanalternativecerealforglutenfreeproduct AT carvalhocarlos sorghumanalternativecerealforglutenfreeproduct AT bernardocristiany sorghumanalternativecerealforglutenfreeproduct AT telesaline sorghumanalternativecerealforglutenfreeproduct
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Sorghum, an alternative cereal for gluten-free product

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