Development of gluten-free pasta products based on multivariate analysis
Keywords:celiac disease, gluten-free pasta, rice flour, corn flour, recipe mathematical modeling, simplex-lattice design
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
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Copyright (c) 2022 Anar Kabylda, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrjan Atanov, Nurzhan Muslimov, Mukhtar Tultabayev
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