Resumen

MALDONADO, Eric; PENARRIET, J. Mauricio; BRAVO, José A.  y  MOLLINEDO, Patricia. Standardization and quantification of gluten in semi-processed and processed quinoa products (Chenopodium quinoa Willd). Rev. Bol. Quim [online]. 2024, vol.41, n.3, pp.39-46. ISSN 0250-5460.  https://doi.org/10.34098/2078-3949.41.3.5.

According to the Codex Alimentarius, gluten-free foods must not contain wheat, oats, barley or rye, and their gluten content must be less than 20 mg/kg. In addition, the amount of gluten in foods must be determined by an immunological method or another method that guarantees the same precision. The gluten content in foods made from native products was determined, to be certified using the standardized AOAC method number 2012.01. The results show that in products made from pure quinoa and cañahua, gluten was not detected even below 20 ppb, making them suitable for inclusion in the diet of celiac patients. Processed products are reported if they present gluten content values ​​of around 26.85 ppb, due to other added products.

Palabras clave : Gluten; Gliadins; Prolamins; Glutenins codex alimentarius.

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