Abstract:
The rising demand of gluten-free (GF) products for celiac people has led to important
technological research on the replacement of the gluten matrix in the production of high quality
gluten-free foods. A fair proportion of the gluten free products currently on the market are
nutritionally inadequate. Lifelong adherence to a GF diet remains the cornerstone treatment for
the disease. However, gluten is a major component of wheat and rye flours, and its replacement
in bakery products remains a significant technological challenge. Considering the above cited
facts a study was under taken to develop and evaluate the qualities of gluten free pasta (GFP)
The objectives of this study was to develop and analyze a GFP made with the
combination of rice, jackfruit seed, arrow root and amaranth flour in different proportion by
utilizing their physical, functional, nutritional properties and biochemical properties. The
standardization of the mix proportion (rice - 40 %, jackfruit seed – 30%, arrowroot – 25% and
amaranth 5%) was found out based on the results obtained from bulk density (0.393 g/cm 3 ),
textural characteristics (Firmness - 36610.8 N and Shearing force – 3581.1 N-Sec) and sensory
values. After standardization, the characterization of the product with optimum blend proportions
was subjected to qualitative analysis such as physical property (water activity), functional
properties (water absorption capacity, oil absorption capacity and swelling power), proximate
analysis (carbohydrate, protein, crude fibre and gluten content) and microbial analysis were
determined. The water activity of the stadandized GFP was found to be 0.3, water absorption
capacity as 2.4 ml/g, oil absorption capacity as 1.97 ml/g, swelling power as 3.65 g/g,
carbohydrate content was found to be 45 g, protein as 2.16 g, crude fibre as 2% and contain no
gluten (0%). Microbial load was found to be 1x10 2 CFU/ml. The study reveal that GFP obtained
could contribute to nutritionally rich, texturally superior and microbiologically safe for long term
storage for coeliac disease (CD) patients as well as non-coeliac patients.
