Abstract
Gluten free pasta available in the market is mainly produced with a mix of different flours and contains emulsifiers and texturing agents to provide a firmer consistency and a less sticky surface, that gives the consumers an idea of a food that is not natural. Recently, new formulations of gluten free pasta have been introduced in the market as the consumers are increasingly sensitive to the nutritional and healthy properties of the food. A simple ingredient label declaration is also appreciated. In this study, 15 commercial gluten free pasta samples (short shaped) made using just one gluten free flour represented by different legumes, cereals and a pseudocereal from organic farming were studied. Our results showed a variability among commercial gluten free pasta in terms of cooking properties and glycaemic response that could be due to the raw material and the processing conditions. Pasta with higher dietary fibre content such as legume and in particular chickpea, presented the lower predicted glycaemic index and may represent a good alternative for the population interested in consuming gluten free pasta.
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