Development and sensory analysis of gluten-free pasta enriched with golden flaxseed flour

Abstract

Celiac disease (CD) is an autoimmune condition triggered by permanent gluten sensitivity in genetically predisposed individuals. It can occur in any age group, with a significant prevalence worldwide, affecting approximately 2 million people in Brazil, although most remain undiagnosed. Inflammation of intestinal cells due to the presence of gliadin, a protein found in wheat, oats, rye, and barley, leads to deterioration of the mucosa of the small intestine, resulting in symptoms such as diarrhea, bloating, and pain. The complete exclusion of gluten from the diet is essential to prevent complications, however, this poses a significant challenge due to the ubiquity of gluten in many food products.

DOI: 10.56238/sevenVmulti2024-043