Affiliation:
1. Centro de Investigação de Montanha Instituto Politécnico de Bragança Alameda Santa Apolónia Bragança 5300‐253 Portugal
2. Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC) Instituto Politécnico de Bragança Campus de Santa Apolónia Bragança 5300‐253 Portugal
3. AquaValor – Centro de Valorização e Transferência de Tecnologia da Água – Associação Rua Dr. Júlio, Martins, n° 1 Chaves 5400‐342 Portugal
Abstract
SummaryTo meet the demand for gluten‐free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral‐rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.