{"id":21714,"date":"2024-01-25T17:24:28","date_gmt":"2024-01-26T00:24:28","guid":{"rendered":"https:\/\/eticacomunica.com.mx\/?p=21714"},"modified":"2024-01-28T17:26:29","modified_gmt":"2024-01-29T00:26:29","slug":"investigadora-de-la-nueva-universidad-realiza-proyecto-de-un-alimento-sin-gluten-que-sea-una-alternativa-para-personas-con-intolerancia","status":"publish","type":"post","link":"https:\/\/eticacomunica.com.mx\/?p=21714","title":{"rendered":"Investigadora de la Nueva Universidad realiza proyecto de un alimento sin gluten que sea una alternativa para personas con intolerancia"},"content":{"rendered":"\n<p>Vivir con intolerancia al gluten o enfermedad cel\u00edaca presenta un desaf\u00edo diario para las personas afectadas, desde la necesidad de examinar meticulosamente las etiquetas de alimentos hasta evitar la contaminaci\u00f3n cruzada en entornos compartidos, la gesti\u00f3n de una dieta sin gluten puede ser un proceso complicado, argument\u00f3 doctoranda en Ciencia y Tecnolog\u00eda de Alimentos.<\/p>\n\n\n\n<p>Zaida Viviana L\u00f3pez Olivas, estudiante de posgrado en la Facultad de Ciencias Qu\u00edmico-Biol\u00f3gicas (FCQB) de la Universidad Aut\u00f3noma de Sinaloa (UAS), destac\u00f3 el desaf\u00edo que enfrentan las personas con intolerancia al gluten, quienes deben buscar alimentos libres de huevo, leche y trigo.<\/p>\n\n\n\n<p>En su investigaci\u00f3n, se propone desarrollar un alimento sin gluten que no solo aborde estas restricciones alimenticias, sino que tambi\u00e9n contribuya a mejorar la calidad de vida de aquellos que enfrentan la doble intolerancia al gluten y al trigo; este enfoque innovador busca ofrecer opciones alimenticias m\u00e1s inclusivas y adaptadas a las necesidades espec\u00edficas de las personas con estas condiciones.<\/p>\n\n\n\n<p>\u201cPara estos casos estamos trabajando con un pan que no contengan estos cereales, (\u2026) nosotros estamos desarrollando una mezcla que es a partir de harina de arroz, almid\u00f3n de ma\u00edz y harina de amaranto extruido, este \u00faltimo lo utilizamos por su valor nutricional ya que tiene \u00e1cidos grasos, alto contenido de prote\u00edna adem\u00e1s de minerales\u201d, expuso.<\/p>\n\n\n\n<p>En este proyecto novedoso, L\u00f3pez Olivas argument\u00f3 que el proceso debe someterse al juicio de personas encargadas de evaluar el color, sabor y textura. Con esta consideraci\u00f3n, el desarrollo alimenticio propuesto emerge como una opci\u00f3n para aquellos que padecen los s\u00edntomas asociados con la intolerancia al gluten, ofreciendo as\u00ed una alternativa que evita la exclusi\u00f3n del pan de su dieta.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vivir con intolerancia al gluten o enfermedad cel\u00edaca presenta un desaf\u00edo diario para las personas afectadas, desde la necesidad de examinar meticulosamente las etiquetas de alimentos hasta evitar la contaminaci\u00f3n&hellip;<\/p>\n","protected":false},"author":1,"featured_media":21715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[40],"tags":[41],"class_list":["post-21714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion","tag-uas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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