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Corn flour potential for the development of gluten free products

Selene Segura Moctezuma, M. Sc., Developer,  R&D at MINSA

Gluten-free foods are among the 10 ten trends that have caused changes in the food industry since 2011. These trends are in response to the growing demand for food to be able to treat celiac disease.

Celiac disease is an enteropathy induced by the ingestion of gluten in foods. This pathology causes inflammation and damage to the mucous villi in the small intestine. This reduces absorption of different nutrients such as iron, folic acid, calcium and some vitamins, affecting the development in children and causing anemia, osteoporosis, and other complications in adults.

The only effective treatment for this disease is a  gluten-free diet, but there are few options available on the market that meet this requirement. In addition, the available products have low nutritional value and they are generally expensive.

Nixtamalized (lime-treated) corn flour represents an interesting alternative for developing gluten-free products, unlike cereals such as wheat, barley, and rye, corn is free from this protein. In addition, it is a whole grain flour so it contributes with calcium, fiber, vitamins and minerals, positioning it as an ideal ingredient for developing gluten-free products.

At MINSA, we are innovating through a wide variety of gluten-free products based on corn flour.

If you are interested in innovating by developing gluten-free products, do not hesitate to contact us. We can offer you the best MAIZE SOLUTION.

 

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