Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Abstract

Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients.