Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics

Abstract

ABSTRACT Market demand for thermostable, nondairy synbiotic foods increases. This study examines the physicochemical, functional, and sensory properties of pasta made from gluten-free composite flour obtained from pseudocereal blends compared with wheat pasta. B. coagulans Unique IS2 spores were mixed with a composite flour blend comprising amaranth, quinoa, and buckwheat for synbiotic pasta production. The gluten-free pasta made from a composite blend of pseudocereals differs significantly from conventional wheat pasta in technological characteristics and sensory attributes. However, enhanced nutritional quality, antioxidant activity, total phenolic content, and 65% higher fiber content were obtained. Pseudocereals and psyllium husk’s prebiotic properties led to gluten-free Synbiotic pasta with potential health benefits. B. coagulans Unique IS2 survived pasta production and cooking, with a survival count of 7.0 log10 CFU/g, indicating potential benefits for consumers. The 90.42% B. coagulans Unique IS2 spores survived in cooked Synbiotic pasta after completion of in-vitro stimulated digestion.