Abstract
ABSTRACTAmaranth is one of the most representative crops in Mexico and could represent an alternative for consumers with celiac disease. Since it possesses no gluten, it can be included in the production of non-conventional starchy foods. This work was focused on the evaluation of process conditions and adequacy of a gluten-free lasagna. Four amaranth formulations containing corn and tapioca starches at different concentrations were analyzed. Ready-to-cook samples were obtained after drying (80°C for 45 min). Pasta containing 8% corn starch reported the highest stability during blending (1.5 min) and a firmness value of 16.060 kg. This formulation was subjected to sensory analysis by 10 celiac consumers. Overall acceptability received an average score of 4.7 on a 9-point hedonic scale with a possible intention of buying.
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