Gluten-free Pasta Research Articles

Incorporation of hemp flour to obtain gluten-free noodles of higher nutritional quality

One of the most important challenges in the production of gluten-free foods is the need to improve their nutritional quality. This work attempts to produce gluten-free noodles by substituting three different percentages of corn flour with hemp and to evaluate their technological and nutritional quality. This study used corn flour with 10.33 % protein and 1.57 % fiber and commercial hemp flour with 23.57 % protein and 28.75 % fiber. The pastas were made by extrusion by adding pregelatinized starch, ovalbumin and salt to obtain the control, then substitutions were made with 5 %, 10 % and 15 % hemp flour. The addition of hemp flour did not significantly affect the most important quality indicators, such as optimum cooking time and cooking residue, and even increased the firmness of the cooked pasta. Protein and fiber content increased significantly. It can be concluded that the addition of these percentages of hemp flour does not produce a deterioration of the technological quality of gluten-free pasta and allows for an increase in fiber and protein content, generating a significant improvement of nutritional quality.

Lentils based pasta affect satiation, satiety and food intake in healthy volunteers

Plant-based diets represent a valid strategy to improve human health and increase food sustainability. The availability of legume-based products, a good source of proteins and fibers, could help consumers to promote healthy dietary patterns. The aim of this study was to examine the impact of different legume-based pastas on energy intake and appetite in healthy volunteers. Four ad libitum (protocol 1) and iso-caloric pre-load meals (protocol 2) were tested using a randomized repeated measure design. The test meals consisted of lentils pasta (LP), chickpeas pasta (CP); durum wheat pasta (DWP) and gluten free pasta (GFP), served with tomato sauce. Protocol 1: the ad libitum lunch meal was consumed then EI registered. Protocol 2: subjective appetite was assessed by visual analogue scale before and after the pre-load meal for 2 h until an ad libitum buffet was served to assess EI. Twenty (age: 39.2 ± 8.41 years; BMI: 23.4 ± 3.4 kg/m2) and 40 (age: 42.6 ± 8.7 years; BMI: 23.8 ± 4.2 kg/m2) healthy subjects were respectively recruited for each protocol. ANCOVA analysis showed an overall effect of meals and sex on EI within meal and at the subsequent meal, resulting in a lower EI after LP compared to DWP (p < 0.05). Appetite sensations were significantly influenced solely after the pre-load meal, where repeated measures ANCOVA showed increased post-prandial satiety after LP and CP (p < 0.05) compared to DWP in females, whereas a reduction in desire to eat and higher fullness was found following LP compared to the other meals in both sexes (p < 0.05). Overall, lentil-based pasta seemed to acutely affect EI both within and at the subsequent meal, especially in females. Consumption of legume-based pasta might enhance legume intake by modulating appetite feelings and increasing food sustainability. However, further studies are needed to support these results in the long-term and considering different target populations.

Razvoj recepture i senzorska svojstva ekstrudirane bezglutenske testenine na bazi sirka

Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based extruded gluten-free pasta. Sorghum flour, pearl millet flour, high-iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through the extrusion process. Three sorghum-based pastas, namely sorghum high bean pasta (SHBP), sorghum bean pasta (SBP) and sorghum high potato pasta (SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box-Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and sensory parameters. The protein content in the four flours ranged from 10.52% to 22.00%. NUA 45 bean flour had significantly (p&lt;0.05) higher protein content than the other flours. Potato flour had significantly higher carbohydrate content (73.82%) than other flours. SHPP had a significantly (p&lt;0.001) higher optimum cooking time (7 minutes) than SHBP (5 minutes) and SBP (6.2 minutes). SHPP had significantly (p&lt;0.001) higher water absorption (WA) capacity (238%) than pasta SHBP (190%) and SBP (210%). A significant (p&lt;0.001) difference in the swelling index (SI) of the three pasta samples was observed, with pasta SHBP having a significantly lower SI (1.02%) than pasta SBP (1.15%) and pasta SHPP (1.24%). The cooking loss (CL) for pasta SHPP (11%) was significantly higher (P&lt;0.001) than for pastas SHBP and SBP, with pasta SHBP having the lowest CL. There was no significant (p&gt;0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pastas. A significant (p&lt;0.05) difference in shape between SHBP and SBP samples was noted. The gluten-free pasta was developed and produced successfully. Sorghum high bean pasta treatment (SHBP) was found to be superior in terms of sensory, nutritional and physical properties as compared to the other pasta samples, making it good for commercialisation.

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta.

Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years. The market offers a wide variety of pasta types, with differences in shape and formulation that influence the mastication process and, consequently, their nutritional behaviors (i.e. starch digestibility and glycemic response). This study investigated the effect of shape, gluten, and structural breakdown on in vitro starch digestibility and predicted the glycemic index (pGI) of GC and GF penne, spaghetti, and risoni. Pasta was cooked and minced to mimic short, intermediate, and long mastication efforts. Short mastication led to a higher number of big particles than intermediate and long mastications for all pasta samples, which was reflected in the different starch digestibility and pGI patterns. Multivariate analysis of variance showed that the three studied factors differently affected the in vitro starch digestion of pasta. Mastication effort, shape, and their interaction mainly affected the starch digestion rate and pGI. Gluten was the major factor in affecting the amount of digested starch. The results suggested that small shapes (i.e. risoni), the presence of gluten, and short mastication effort led to a lower pGI. The findings will be useful for the development of pasta products tailored to fulfill the needs of specific consumers following a rational food design approach.

Effect of “shape” on technological properties and nutritional quality of chickpea-corn-rice gluten free pasta

Macroscopic and microscopic food structural characteristics play an important role in product's technological properties and nutritional attributes. The effects of macroscopic (pasta shape, PS) and microscopic (flour particles, FP) structural attributes were independently investigated in gluten-free (GF) chickpea-corn-rice short pasta (50% chickpea) considering cooking quality, physicochemical attributes, thermal properties, in vitro digestibility of starch (IVSD) and protein (IVPD). Different PS (rigatoni, fusilli, fusilli piccolo, caserecce, gnocchetti sardi) and different chickpea FP (conventional, precooked, fine, coarse) were considered. With regards to PS effect, rigatoni-shaped pasta differed significantly from other PS having the longest cooking time, a harder and less adhesive texture, the highest gelatinization enthalpy, the lowest IVPD, and higher resistant starch content. The chickpea FP modulated the flour pasting properties and slightly impacted both pasta cooking quality and nutritional characteristics regarding IVSD and IVPD. This work suggested that pasta structural attributes, especially PS, can modify pasta cooking quality, physicochemical, and nutritional characteristics and should, therefore, be considered in rational product design to provide food products with desired properties.

Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

The objective of this study was to investigate the effect of the addition of alkaline salts (sodium + potassium carbonates) and/or whey protein isolate on the quality of rice-maize gluten-free (GF) pasta. Different levels of incorporation, i.e. 0.5 and 1% alkaline salts, 5% whey protein isolate (WPI) and 1% alkaline salts with 5% WPI, were evaluated. The GF pasta samples were tested for surface microstructure (by Scanning Electron Microscopy), pasting properties, colour, geometrical and cooking quality (weight gain and cooking loss) and textural properties (firmness and compression-extrusion energy). Compared to the control, the alkaline salts addition significantly (p ≤ 0.05) increased viscosity, cooking loss, redness, yellowness and dimensions, and decreased weight gain, luminosity, firmness, and total compression-extrusion energy of cooked pasta. The WPI addition significantly (p ≤ 0.05) increased cooking loss (13–18%), luminosity and yellowness of pasta while decreasing viscosity, firmness (22–27%) and total compression-extrusion energy (15%). However, the WPI addition enhanced the nutritional quality by increasing up to 48% the protein content and, in combination with alkaline salts, produced pasta with good cooking performance. The outcomes of this research can be useful in developing healthier GF pasta without extensively penalizing the cooking performance.

Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics

This study investigated the influence of transglutaminase (TG) concentration and kneading time on gluten-free pasta's quality, texture, and nutritional content. Pasta dough composed of red rice, white quinoa, and tapioca flour was examined under seven treatment conditions. Variations in TG concentration (1%db, 1.5%db, and 2%db) and kneading time (5, 10, and 15 min) were applied. The findings demonstrated that as TG concentration and kneading time increased, cooking properties improved, evidenced by reduced pasta mass loss and increased swelling index and final moisture content. Furthermore, higher TG concentration and extended kneading enhanced pasta firmness to 9.1N, cohesiveness to 0.512, and chewability to 4.7 J. The treatment of 1.5% TG concentration and 10 min of kneading significantly maximized phenolic compound content with an increase from 17.54 mgGAE/100g to 39mgGAE/100g suggesting superior nutritional value. Rheological analysis revealed a distinct transition from Newtonian to non-Newtonian behavior, with the dough's shear-thinning nature becoming more noticeable as TG concentration and kneading time increased. This study provides a crucial understanding of the impacts of TG concentration and kneading time on gluten-free pasta, offering an effective strategy for optimizing pasta production processes.

Nutritional content and quality of processed gluten-free products

The present work aimed to compare the macro- and micronutrient contents of gluten-free (GF) and gluten-containing (GC) products from a wide range of stores in Jeddah, Saudi Arabia. A case-control study was conducted. Twelve major supermarkets in Jeddah, Saudi Arabia were visited, and the nutritional information labels of 92 GF and 46 GC products were compared. Results showed that GF products were significantly lower in protein (p = 0.004), total sugar (p = 0.01), calcium (p = 0.02), iron (p = 0.002), and vitamin D (p = 0.01) than GC products. Furthermore, GF breads, flours, and pastas had significantly lower amounts of protein than their GC counterparts (p &lt; 0.001, p = 0.03, and p &lt; 0.001, respectively). Fibre was significantly higher in GF than GC biscuits and breads (p = 0.04 and p = 0.01, respectively). However, GF pastas had significantly lower content of fibre per 100 g than GC pastas (p = 0.02). Overall, the nutritional quality of GF products was not significantly different from GC products. Although GF and GC biscuits and cookies were considered low nutritional value products, the nutritional quality scores of GF biscuits and cookies were significantly higher than their GC counterparts. GF products were lower in protein, total sugar, vitamin D, calcium, and iron than GC products. The nutritional quality of GF products did not differ from GC products. Food manufacturers should pay more attention to the nutritional content of GF products. Future studies are needed for the nutritional assessment of GF products, and how nutritional content may influence the diet quality of individuals with celiac disease who follow gluten-free diets.

Improvement effect of different protein powder on cooking characteristics of gluten‐free pasta and the establishment of quality evaluation based on principal component analysis

SummaryImproving the edible quality and nutrition of gluten‐free (GF) products is vital for patients to improve their coeliac disease (CD). This study explored the effect of the addition of soybean protein isolate (SPI), ovalbumin (OVA), and whey protein (WP) on the cooking characteristics of rice‐maize‐potato (RMP) GF pasta and made a comprehensive evaluation of the quality of GF pasta. The addition of SPI at higher concentrations would seriously increase the cooking loss of GF pasta. In contrast, the addition of OVA and WP could improve the cooking stability of GF pasta. The amount of OVA and WP powder in GF flour was positively correlated with gelatinization and gel stability, and negatively correlated with cooking loss. Moreover, the addition of OVA to GF flour improved the chewiness, hardness, elasticity and tensile properties of GF pasta based on texture profile analysis. Furthermore, 13 GF pasta with different additions of protein powder were studied based on principal component analysis to evaluate the comprehensive quality of GF pasta. The consistent results of GF pasta cooking characteristics and their ranking in comprehensive quality evaluation verified the reliability of this method. This study provides a reasonable instruction for quality improvement of GF pasta and a theoretical basis for the comprehensive quality evaluation of GF pasta, which could facilitate the development of foods with high cooking characteristics and nutrition suitable for patients with CD.

Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour

This study was carried out to evaluate semolina flour (SF), wheat flour (WF), quinoa (Chenopodium quinoa Willd.) flour (QF), spirulina algae powder (SAP) and their blends for production of gluten-free pasta and bread suitable for celiac patients. Pasta made of 100% semolina and pan bread made of 100% WF were prepared for comparison with pasta and pan bread from QF and blends with SAP at different levels (5, 10 and 15%). The chemical composition, rheological properties, color attributes, cooking quality, baking quality, sensory properties and texture analysis of the pasta and pan bread were investigated. SAP was added to QF at 5, 10 and 15% levels. The results show that SAP is marked by higher protein (63.65%), fat (6.18%), and ash (12.50%) contents. Thus, raising the mixing level of SAP with QF resulted in an increase in the nutritional value of pasta and pan bread. Moreover, these high-protein products improved basal metabolic rate, preserved body muscle mass, and decreased body fat percentage. Farinograph characteristics demonstrated that water absorption, arrival time, dough development time, and stability grew as the ratio of SAP in QF increased. The addition of SAP to QF in increasing proportions from 5% to 15% decreased the elasticity and proportional number, while the extensibility and energy of the dough increased. Also, addition of SAP to QF at different levels (5 to 15%) decreased all viscoamylograph parameters except for the temperature of transition, which increased. In regard to cooking quality, all the pasta samples prepared by mixing SAP with QF had higher weight, volume, and cooking loss than the control. Additionally, while all samples of pasta and pan bread passed the sensory test, those that contained SAP had greater sensory qualities and nutritional value. These products are suitable for athletes and for patients with celiac disease and obesity.

Создание новых видов безглютеновых макаронных изделий из казахстанского растительного сырья

Исследование по использованию рисовой и кукурузной муки в качестве альтернативного источника сырья при производстве макаронных изделий соответствует стратегическому плану развития Казахстана по профилактике заболеваний и улучшению здоровья детей. Цель: проведение сравнительной оценки химического состава и выбор альтернативного казахстанского сырья для создания новых видов безглютеновых макаронных изделий. Кукуруза выращивается в 7 регионах Казахстана, площадь составляет 165,0 тыс. га, урожайность 61,0–90,0 ц/га. Установлено, что кукуруза и рис отечественного производства имеют большой потенциал в качестве альтернативного сырья. Выявлено, что кукуруза и рис казахстанского производства соответствуют требованиям ГОСТ 13634-90, ГОСТ 6292-93. Выявлено, что по сравнению с пшеничной хлебопекарной мукой содержание белка в нутовой, овсяной и гречневой муке больше в 2, 1,3 и 1,36 раза соответственно. Установлено, что по аминокислотному скору нутовая мука значительно превосходит по содержанию лимитирующей для большинства злаковых аминокислоты – лизина. Выявлено, что кукурузная мука содержит на 11,9–30,0 мг/100 г минералов больше, чем пшеничная мука, а также содержит бета-каротин (0,55 мг/100 г) и витамин С (3,62 мг/100 г), которых нет в пшеничной муке. Разработана технология безглютеновых макаронных изделий, полученных из смеси кукурузной и рисовой муки, свекольного и морковного порошка. Установлено, что физико-химические показатели разработанных безглютеновых макаронных изделий, полученных из смеси кукурузной и рисовой муки с добавлением свекольного и морковного порошка практически не отличаются друг от друга. Установлено, что содержание лимитирующей незаменимой аминокислоты лизина в безглютеновых макаронах из смеси кукурузной и рисовой муки и свекольного порошка на 0,276 % больше по сравнению с макаронными изделиями с добавлением морковного порошка. Содержание аргигина и терозина в макаронных изделиях с добавлением свекольного порошка выше на 0,048 % и 0,119 % соответственно по сравнению с макаронными изделиями с добавлением морковного порошка. По содержанию остальных незаменимых аминокислот макаронные изделия с добавлением морковного порошка имеют небольшое преимущество по сравнению с изделиями с добавлением свекольного порошка. The study on the use of rice and corn flour as an alternative source of raw materials in the production of pasta is in line with the strategic development plan of Kazakhstan to prevent diseases and improve children's health. Purpose: to conduct a comparative assessment of the chemical composition and selection of alternative Kazakh raw materials for the creation of new types of gluten-free pasta. Corn is grown in 7 regions of Kazakhstan, the area is 165.0 thousand hectares, the yield is 61.0–90.0 q/ha. It has been established that domestically produced corn and rice have great potential as an alternative raw material. It was revealed that corn and rice produced in Kazakhstan meet the requirements of GOST 13634-90, GOST 6292-93. It was revealed that, compared with wheat baking flour, the protein content in chickpea, oat and buckwheat flour is 2, 1.3 and 1.36 times higher, respectively. It has been established that chickpea flour significantly exceeds the content of lysine, the limiting amino acid for most cereals, in terms of amino acid content. It was revealed that corn flour contains 11.9–30.0 mg/100 g more minerals than wheat flour and contains beta-carotene (0.55 mg/100 g) and vitamin C (3.62 mg/100 g) which are not found in wheat flour. A technology has been developed for gluten-free pasta made from a mixture of corn flour, rice flour, beetroot and carrot powder. It has been established that the physicochemical parameters of the developed gluten-free pasta, obtained from a mixture of corn flour, rice flour with the addition of beetroot and carrot powder, practically do not differ from each other. It has been established that the content of the limiting essential amino acid lysine in gluten-free pasta from a mixture of corn, rice flour and beetroot powder is 0.276 % higher compared to pasta with the addition of carrot powder. The content of argigin and terosine in pasta with the addition of beetroot powder is higher by 0.048 % and 0.119 %, respectively, compared with pasta with the addition of carrot powder. In terms of the content of other essential amino acids, pasta with the addition of carrot powder has a slight advantage compared to the addition of beetroot powder.

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars.

The development of quality gluten-free products presents a major technological challenge in terms of structure, texture, and shelf life. However, there is insufficient information available to identify genotypes for obtaining gluten-free maize pasta of good acceptability and technological quality. The objective of this work was to evaluate the technological and sensory quality of gluten-free pasta made from different maize cultivars. The flint open-pollinated variety, flint inbred line, and three dent commercial hybrids were used. Grain and flour's physical characteristics and chemical composition were determined. Gluten-free pasta was made via extrusion, and its quality traits were studied. A sensory evaluation test was carried out. Flint cultivars showed the lowest values on swelling index (both 1.77) and water absorption (124.30 and 134.58%). Pasta swelling index showed a negative association r = -0.77 to sodium carbonate retention capacity (p = 8.5 × 10-5) and water retention capacity (p = 6.6 × 10-5). Evaluators' preference results showed a higher frequency of choices at the top level of preference (4) for the flint open-pollinated variety C6006. Thus, evaluators' choices showed a positive association between sample preference and firmness. Pasta preference and technological quality have a direct relationship with fast tests over grain, such as test weight and float index.

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made from gluten-free flours, corn, rice, cassava starch, hyperprotein quinoa flour and defatted high protein quinoa flour, which were subsequently extruded. The flow rheological properties of aqueous dispersions of flour mixtures were analyzed before and after the pasting test. In addition, thermal properties were analyzed by differential scanning calorimetry and structural properties by Fourier transform infrared spectroscopy. The results showed a change of flow from dilatant (n > 1) to pseudoplastic (n < 1) after the pasting test. In addition, a positive correlation was observed between hyperprotein defatted quinoa flour and viscosity, and a negative correlation with hyperprotein quinoa flour. Regarding thermal properties, it was found that all blends showed low gelatinization enthalpy values, attributed to the high proportions of HQF and HDQF. Spectroscopic analysis showed that the extrusion did not significantly affect the native structure of the protein, by monitoring the intensities of the 1648 cm−1, 1656 cm−1 and 1667 cm−1 bands associated with the Random coil, α-helix, β-turns secondary structures, respectively. It was possible to conclude that both hyperprotein quinoa flour and defatted hyperprotein quinoa flours have a differential influence on the techno-functional properties of pasta. The first one, tends to reduce viscosity and consistency while the second one tends to increase it. Finally, moderate temperatures during extrusion did not cause significant changes in starch and protein structures as determined by spectroscopic study.

Proximate composition and nutritional evaluation of gluten-free pasta

Proximate composition and nutritional evaluation of gluten-free pasta

Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology

Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b* and L* values. Quality of pasta developed by different blend ratio of maize, ragi and quinova flours with different levels of CMC, Karaya Gum and dried at different drying temperature and air flow rates were evaluated in terms of L* values (lightness), b* values (yellowness) and Yellowness Index (YI). Results of colour analysis of gluten-free pasta samples indicated a significant effect of flours on L*, b* and YI while drying air temperature have a significant effect on b* values. Pasta samples prepared following optimized formulation 50:25:25 (Maize flour: Ragi, flour: Quinova flour) blend ratio, 5g CMC per 100g of blend ratio, 2.5g Karaya Gum per 100g of blend ratio, 60 0C drying air temperature and 0.78 m/sec. air flow rate provided optimum L*, b* and YI values with overall desirability of 0.545.

A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta

Relevance. Celiac disease is a disease of intolerance to cereal proteins (gluten). For patients with celiac disease, it is necessary to create special types of cereal products from raw materials that do not contain gluten. For gluten-free products, flour is a key raw material component, so technology is focused on the selection of flour. In this regard, the creation of gluten-free pasta based on domestic vegetable raw materials, in particular corn and buckwheat flour, will create products aimed at preserving and improving the health of the population.Material and methods. Corn and buckwheat flour were used for the experiments. The main indicators characterizing the quality and value of buckwheat and corn flour are standard physico-chemical and organoleptic, as well as indicators characterizing nutritional value.Results. Corn flour and buckwheat flour obtained by grinding corn grains of the domestic Budan 237 variety and buckwheat of the Shortandinskaya 3 variety were used. The organoleptic, physico-chemical parameters and chemical composition of corn and buckwheat flour were determined to justify the feasibility of using grain processing products in the technology of gluten-free pasta.

A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products

Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko’s functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.

Optimization and evaluation of quinoa and chia based gluten free pasta formulation

Considering the health benefits of quinoa and chia seeds, this study was designed to develop gluten-free pasta using different combinations of quinoa flour and chia seed flour. The pasta was prepared by replacing quinoa flour with different levels of chia seed flour (7.5%, 10%, 12.5%, 15%, and 17.5%) and the effect of substitution on quality characteristics was examined to determine the optimum level. Nutritional, color, and textural properties of the optimized product were also compared to commercial durum wheat pasta. The results showed that pasta prepared using 15% chia seed flour with quinoa flour showed the best results in terms of cooking and sensory characteristics. Optimized gluten-free pasta was significantly higher (p < 0.05) in protein, dietary fiber, minerals, phenols, and polyunsaturated fatty acids than the control sample.

The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations

As consumer preferences evolve, market segmentation becomes increasingly pronounced, leading to specialized food products’ rising significance. This study undertakes a multi-faceted exploration into the market dynamics of specialized food products, focusing on gluten-free pasta made with corn and rice flour formulations in the context of Kazakhstan’s economic landscape. Utilizing a composite framework that blends elements from cost-effectiveness analysis, supply chain considerations, and consumer behavior models, this research aims to elucidate the multiple dimensions that govern the commercial feasibility and market penetration of gluten-free pasta in Kazakhstan. The study’s salient findings suggest that the market for gluten-free pasta in Kazakhstan is predominantly driven by a mix of socioeconomic factors and health considerations. Interestingly, the cost-effectiveness analysis unveils that economies of scale have not yet been realized in the production cycle, indicating an opportunity for future investment in technology and process optimization. Furthermore, consumer awareness and willingness to pay a premium for specialized food products differ based on demographic factors such as age, education level, and household income, which necessitates targeted marketing strategies for maximizing market reach and profitability. This research holds significant implications for stakeholders across the food industry value chain, from raw material suppliers to end consumers. It offers an integrated lens to examine the complex interplay between production costs, consumer preferences, and market forces, ultimately serving as a guide for policy and strategic decision-making in the growing market of specialized food products.

Development of spice mixture (Masala) for gluten free pasta and its shelf life study

Spirulina was incorporated to gluten free Quality Protein Maize (QPM) pasta at various levels (2, 4, 6, 8 and 10%) to standardise the level of incorporation. The suitable flour ratio among several combinations tested for gluten free pasta was determined to be QPM flour (Q) 60%, black gram flour (B) 30%, defatted soy flour (S) 8% and guar gum (G) 2% (Q60:B30:S8:G2) for QPM pasta and QPM flour (Q) 60%, black gram flour (B) 30%, Spirulina (Sp) 6%, defatted soy flour (S) 2% and guar gum (G) 2% (Q60:B30:S2:Sp6:G2) for spirulina pasta. Steaming the ingredients for one hour, mixing and kneading for 30 minutes followed by refrigeration (4 °C for 15 minutes) yielded a rupture free pasta. Spice mixture M5 containing salt (1.5 g), turmeric (1.5 g), coriander seeds (1.5 g), red chilli powder (1.2 g), corn flour (0.75 g), citric acid (0.3 g) and fenugreek seeds (0.1 g) at the rate of 10 g per 100 g of pasta was best accepted among different combinations tested (M1, M2, M3, M4 and M5). The sensory scores of gluten free (QPM and Spirulina pasta) and control pasta (100% whole wheat flour) was found to be within the acceptable range (> 7.5 sensory score) in both the packaging materials during six months of storage. The increase in moisture content of pasta irrespective of the type of packaging was noticed. The highest peroxide value was noticed in polyethylene terephthalate (PET) package which indicated that metalized polyester polyethylene (MPP) package had high oxygen barrier property than PET package. At the end of storage period, QPM pasta had slightly higher values for FFA followed by spirulina pasta.