SENSORY ACCEPTANCE OF GLUTEN-FREE PRODUCTS MADE FROM VEGETABLES FLOUR RESIDUES AND BY-PRODUCTS: AN INTEGRATIVE REVIEW ; ACEPTACIÓN SENSORIAL DE PRODUCTOS SIN GLUTEN A PARTIR DE RESIDUOS DE HARINA Y SUBPRODUCTOS VEGETALES: UNA REVISIÓN INTEGRATIVA ; ACEITAÇÃO SENSORIAL DE PRODUTOS LIVRES DE GLÚTEN ELABORADOS A PARTIR DE FARINHAS DE RESÍDUOS E SUBPRODUTOS VEGETAIS: UMA REVISÃO INTEGRATIVA

There is a tendency to use vegetables residues/by-products in the production of gluten-free products. However, it is important to know the sensory acceptance of products made from these raw materials. Thus, the aim of this integrative review was to determine the vegetable flours waste and by-products on the acceptance of gluten-free products. For this, a research question based on the PICo strategy was elaborated: What is the scientific evidence related to the vegetable flours of waste and by-products use regarding the sensory acceptance of gluten-free products? Searches were performed on PubMed Central, ScienceDirect, Springer Link, Web of Science and the Wiley Online Library. Of the 2,800 papers found, fort-nine were selected through inclusion and exclusion criteria used in the proposed steps. The results showed that apple pomace was the most used raw material. Moreover, the sensory acceptance of the most products with vegetables by-products/waste was acceptance region on the scales used. The percentage of by-product inclusion and the particle size of the waste/by-product flour had an influence on sensory acceptance. However, more studies need to be developed to determine the best concentrations, so that they do not bring sensory damage. ; Existe una tendencia a utilizar residuos/subproductos vegetales en el desarrollo de productos sin gluten. Sin embargo, es importante conocer la aceptación sensorial de los productos elaborados a partir de estas materias primas. Así, el objetivo de esta revisión integradora fue determinar la influencia del uso de harinas de desecho y subproductos vegetales en la aceptación de productos sin gluten. Así, se elaboró una pregunta de investigación basada en la estrategia PICo: ¿Cuál es la evidencia científica relacionada con el uso de harinas de residuos y subproductos vegetales en cuanto a la aceptación sensorial de los productos libres de gluten? Las búsquedas se realizaron en PubMed Central, ScienceDirect, Springer Link, Web of Science y Wiley Online Library. De los 2.800 ...