Development of gluten-free pasta products based on multivariate analysis

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.265790

Keywords:

celiac disease, gluten-free pasta, rice flour, corn flour, recipe mathematical modeling, simplex-lattice design

Abstract

The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta.

This development of gluten-free pasta provides for the use of combined flour mixtures from cereals.

According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipe-price” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %.

The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins

Author Biographies

Anar Kabylda, AF LLP "Kazakh Research Institute of Processing and Food Industry"

Candidate of Agricultural Sciences, Project Manager

Department of Oilseeds Processing

Guljanat Serikbay, AF LLP "Kazakh Research Institute of Processing and Food Industry"

Master of Agricultural Sciences, Senior Researcher

Department of Oilseeds Processing

Manshuk Myktabaeva, AF LLP "Kazakh Research Institute of Processing and Food Industry"

Master of Engineering and Technology, Researcher

Department of Oilseeds Processing

Sabyrzhan Atanov, L. N. Gumilyov Eurasian National University

Doctor of Technical Scienses

Department of Biotechnology

Nurzhan Muslimov, AF LLP "Kazakh Research Institute of Processing and Food Industry"

Doctor of Technical Sciences, Corresponding Member of Academy of Agricultural scienses, Acting Chairman of the Board LLP

Department of Oilseeds Processing

Mukhtar Tultabayev, JSC "Kazakh University of Technology and Business"

Doctor of Technical Sciences, Professor

Department of Processes and Apparatuses of Food Production

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Development of gluten-free pasta products based on multivariate analysis

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Published

2022-10-31

How to Cite

Kabylda, A., Serikbay, G., Myktabaeva, M., Atanov, S., Muslimov, N., & Tultabayev, M. (2022). Development of gluten-free pasta products based on multivariate analysis. Eastern-European Journal of Enterprise Technologies, 5(11 (119), 6–11. https://doi.org/10.15587/1729-4061.2022.265790

Issue

Vol. 5 No. 11 (119) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Anar Kabylda, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrjan Atanov, Nurzhan Muslimov, Mukhtar Tultabayev

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