25 / 29
World Nutrition 2018
J u n e 1 8 - 1 9 , 2 0 1 8
P a r i s , F r a n c e
Page 67
Journal of Clinical Nutrition & Dietetics
ISSN 2472-1921
W o r l d C o n g r e s s o n
Nutrition and Dietetics
C
eliac disease is a serious genetic autoimmune disease. It is induced by consuming a protein called gluten, which is found
in wheat, barley and rye. When people with celiac disease eat foods containing gluten, their immune system responds by
FCOCIKPI VJG ƒPIGT NKMG XKNNK QH VJG UOCNN KPVGUVKPG 8CTKQWU V[RGU QH PCVWTCN RTQVGKP TKEJ KPITGFKGPVU CTG CFFGF KPVQ DCMGT[ DCUGF
RTQFWEVU VQ KORTQXG VJGKT RTQVGKP EQPVGPV HQT JGCNVJ RTQOQVKQP 6JG CKO QH VJKU UVWF[ KU VQ FGXGNQR DCMGT[ RTQFWEVU HQTVKƒGF YKVJ
SWKPQC RQYFGT 32 CPF VQ GXCNWCVG VJG GHHGEVU QP EJGOKECN RTQRGTVKGU CPF UGPUQT[ CEEGRVCDKNKV[ &TKGF SWKPQC RQYFGT YCU
used to substitute rice flour in
Sable
and
Tulumba (Balah Al Sham)
HQTOWNCVKQPU CV FKHHGTGPV NGXGNU
CPF
%JGOKECN
CPCN[UKU CPF UGPUQT[ GXCNWCVKQP YGTG RGTHQTOGF VJGP C EQORCTKUQP DGVYGGP VJG FKHHGTGPV TCVKQU QH 32 CFFGF VQ OKZVWTG YGTG
KPXGUVKICVGF 6JG RTGUGPV TGUWNVU UJQYGF VJCV 32 JCF UKIPKƒECPVN[ KPETGCUGF RTQVGKP EQPVGPVU QH DQVJ
Sable
and
Tulumba
. As
for the sensory evaluation, both of
Sable
and
Tulumba
UEQTGF VJG JKIJGUV UEQTG QH
NGXGN
nevenmr@gmail.comChemical and sensory evaluation of sablE and tulumba
fortified with quinoa powder for celiac patients
Neveen A Elwardany and Amira A Sheteewy
Alexandria University, Egypt
J Clin Nutr Diet 2018 Volume: 4
DOI: 10.4172/2472-1921-C1-003