Abstract
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; however, this requires that the pasta has adequate technological and sensory properties. For this purpose, four optimal formulations, obtained with an iterative process, were analyzed to determine the effect of the different ingredients (yellow corn flour, white corn flour, and rice flour) in gluten-free pasta compared to commercial wheat pasta. An evaluation of the color, texture, and technological properties were conducted, and the pasta was sensorially characterized. The enriched gluten-free pasta required shorter cooking times (≈3 min) and was characterized by lower hardness, springiness, gumminess, chewiness, and fracturability, and had higher values of adhesiveness than wheat pasta. In addition, the incorporation of yellow corn gives gluten-free pasta a similarity in color to commercial pasta, with a value of ∆E between 5.5 and 8.0. Regarding the sensory analysis, gluten-free pasta was characterized by slight fishy aromas and flavors with some aftertaste compared to commercial pasta. Finally, the use of different cereals to obtain gluten-free pasta could be a good and feasible alternative despite the technological and sensory modifications observed.
Highlights
Pasta, in Spanish legislation, is a term employed to describe those products obtained by desiccation of an unfermented dough made with semolina or flour derived from durum wheat, semi-hard wheat, soft wheat, or a mixture of these, and drinking water [1]
Gluten-free pasta enriched with fish can support a nutritive and suitable option for people with celiac disease that allows achieving the benefits of fish consumption, especially the consumption of Ω-3 fatty acids; this requires that the pasta has adequate technological and sensory properties
It is well known that a decrease in the protein and an increase in the starch content due to the change of the base cereal in the manufacturing of pasta could affect final products that result in a high glycemic index (GI) [24]
Summary
In Spanish legislation, is a term employed to describe those products obtained by desiccation of an unfermented dough made with semolina or flour derived from durum wheat, semi-hard wheat, soft wheat, or a mixture of these, and drinking water [1] This product is highly consumed due to its ease of preparation, great versatility, low cost, and good organoleptic properties. This type of pasta cannot be consumed by a part of the population due to celiac disease, which is defined as an autoimmune and multisystemic enteropathy, caused by gluten and prolamins that affect subjects who are genetically predisposed [2,3]. Gluten-free pasta products are foods that have been specially manufactured, elaborated, and processed to replace gluten and whose gluten level does not exceed 20 ppm of gluten, relative to the product that reaches the final consumer, as indicated in Reglamento 828/2014 [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
