Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Green Banana Flour Cookie

Green Banana Flour Cookie

Cunha Lima, José Roberto
Gomes Ribeiro, Maria Janete

Paperback

Medical Reference

ISBN10: 6207305558
ISBN13: 9786207305551
Publisher: Our Knowledge Publishing
Published: Mar 25 2024
Pages: 60
Weight: 0.22
Height: 0.14 Width: 6.00 Depth: 9.00
Language: English
Celiac disease (CD) is an autoimmune enteropathy caused by permanent intolerance to gluten in genetically predisposed individuals, which causes damage to the mucosa of the small intestine, reducing the absorption of essential nutrients for the proper functioning of the body. It affects 0.3 to 1% of the world's population and around 0.89% of the Brazilian population. It is estimated that the prevalence of celiac disease affects around 300,000 people in Brazil. Of every eight people with the disease, only one is diagnosed. Currently, the only form of treatment for CD is the total and permanent removal of gluten from the diet. However, the greatest difficulty in feeding coeliacs is access to products made with gluten-free ingredients that have sensory characteristics that are pleasing to the consumer. The gluten-free products available on the market are not produced on a large scale, are expensive and become inaccessible to the less economically favored social classes. The aim of this study was to produce gluten-free cookies from green banana flour as an alternative for people with celiac disease.

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