{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T17:36:01Z","timestamp":1783100161797,"version":"3.54.6"},"reference-count":61,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2024,4,25]],"date-time":"2024-04-25T00:00:00Z","timestamp":1714003200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten\u2010free diet. The objective of this study was to develop a dough for gluten\u2010free pasta\u00a0prepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn\u2012soy (81\u201019), corn\u2012rice\u2012soy (48\u201037\u201015), and corn\u2012rice\u2012amaranth (49\u201032\u201014). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten\u2010free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice.\u00a0The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20\u00a0mg\/kg which, according to the Codex Alimentarius International Food Standard (2015), it is considered\u00a0gluten\u2010free. The corn\u2012rice\u2012soy pasta obtained had an acceptance and liking similar to a commercial brand.\u00a0This pasta may widen the gluten\u2010free products commercially available to CD patients in Mexico, which nowadays is limited and expensive.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten\u2010free products. The pasta obtained presented a higher nutritional content than a commercial gluten\u2010free pasta and was comparable to that of a pasta made with wheat.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17035","type":"journal-article","created":{"date-parts":[[2024,4,25]],"date-time":"2024-04-25T05:37:19Z","timestamp":1714023439000},"page":"3384-3399","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Gluten\u2010free pasta as an alternative in the diet of patients with celiac disease"],"prefix":"10.1111","volume":"89","author":[{"given":"V\u00e1zquez\u2010Mata","family":"Norma","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology Instituto Nacional de Ciencias M\u00e9dicas y Nutrici\u00f3n Salvador Zubir\u00e1n Vasco de Quiroga 15  Ciudad de M\u00e9xico M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rodrigo Antonio","family":"Garc\u00eda\u2010Zepeda","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Instituto Nacional de Ciencias M\u00e9dicas y Nutrici\u00f3n Salvador Zubir\u00e1n Vasco de Quiroga 15  Ciudad de M\u00e9xico M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ontiveros\u2010Higareda","family":"Mitzy Bel\u00e9n","sequence":"additional","affiliation":[{"name":"Tecnol\u00f3gico de Milpa Alta. 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