Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

Abstract

The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and points to future perspectives for this product. It was found that the ingredients used for technological improvement aimed to reproduce a network with polymers, of the protein type (mainly eggs, pseudo-cereals and legumes), starches (flours and/or isolated starches) and hydrocolloids (gums) for structuring gluten-free pastas. The use of regional raw materials stands out as innovative ingredients that add value and health and at the same time, promote sustainability. For nutritional improvement, those with a high content of proteins and fibers stand out, but studies on enrichment with micronutrients are lacking. For processing, studies are using equipment, mixing times and drying processes similar to wheat-based pasta, with few innovations, except those obtained by thermoplastic extrusion. In conclusion, research with gluten-free pasta needs greater investments to move towards the development of differentiated formulations and processing, as with wheat-based pastas, which has evolved over centuries.

Quality characteristics of gluten-free muffins fortified with watermelon rind powder

“…These products, which have starch-based composition, become stale quickly and may have negative properties due to the deficiency of some components such as fiber, protein, and minerals in their nutritional content. Therefore, there is a need for research and development of gluten-free bakery products (Hayıt & Gül, 2017;Gao et al, 2018;Yesilkanat & Savlak, 2021;Scarton & Clerici, 2022).…”

Possibilities of Using Phaseolus Vulgaris and Phaseolus Lunatus Beans in Pasta Production

“…Scientist reported that adding more water to dough makes it less viscose and reduces the mechanical damage of starch caused by extrusion process and makes more solid internal structure (Mitrus et al, 2023). Another study explained that hydrocolloid network can reduce optimal cooking time in pasta samples (Scarton et al, 2022). In contrary optimal cooking time can be influenced by extrusion process at 100°C and drying process at 90°C, developed white kidney bean pastas cooking time was 13.4 ± 0.1 min, but by reducing the temperature twice while maintaining the same drying conditions OCT was reduced till 5.2 ± 0.3 (Hooper et al, 2023).…”

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

“…Despite these advantages, it is necessary to continue improving the quality characteristics and solve technological problems in producing maize noodles [10]. In this regard, Scarton and Clerici [11] mentioned that maize pasta, like all gluten-free pasta, is more brittle, tends to lose more material during cooking, and is less attractive to the consumer. All of these defects are due to the lack of gluten, which can form a continuous matrix around the starch granules.…”