Mazidabadi, Neda, Sharifan, A., Azizi, Mohammad Hossein, Behmadi, Homa (2025). Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits. , (), -.
Neda Mazidabadi; A. Sharifan; Mohammad Hossein Azizi; Homa Behmadi. "Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits". , , , 2025, -.
Mazidabadi, Neda, Sharifan, A., Azizi, Mohammad Hossein, Behmadi, Homa (2025). 'Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits', , (), pp. -.
Mazidabadi, Neda, Sharifan, A., Azizi, Mohammad Hossein, Behmadi, Homa Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits. , 2025; (): -.

Advanced Formulation of Gluten-Free Pasta: Integrating Alternative Flours and Hydrocolloids for Optimal Quality and Health Benefits

Journal of Agricultural Science and Technology
Articles in Press, Accepted Manuscript, Available Online from 15 December 2025    PDF (575.97 K)
Document Type: Original Research
Authors
Neda Mazidabadi1; A. Sharifan* 2; Mohammad Hossein Azizi3; Homa Behmadi4
1Department of Food Science and Technology, SR. C., Islamic Azad University, Tehran, Islamic Republic of Iran.
2Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Islamic Republic of Iran.
3Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
4Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Islamic Republic of Iran.
Abstract
This study developed advanced gluten-free (GF) pasta formulations using alternative flours (quinoa, rice, corn) and hydrocolloids (xanthan gum and β-glucan) to optimize technological and nutritional quality for individuals with celiac disease or gluten intolerance. Xanthan gum acted as a viscoelastic binder mimicking gluten structure, while β-glucan, a soluble fiber with recognized health benefits, enhanced the nutritional and functional profile. Twenty formulations were evaluated for starch digestibility (rapidly digestible starch [RDS], slowly digestible starch [SDS], resistant starch [RS]), fiber content, prebiotic activity, texture (firmness), and cooking quality (water absorption and cooking weight), compared with conventional wheat pasta. Higher levels of quinoa and hydrocolloids improved firmness and water absorption, whereas increased quinoa, corn, and xanthan gum reduced cooking time. The formulation containing 10% quinoa, 50% rice, 40% corn, 0.5% β-glucan, and 2% xanthan gum (Sample 4) showed the lowest RDS, highest RS (49.41%), and superior prebiotic activity, attributed to hydrocolloid-mediated enzyme inhibition and restricted starch accessibility. The synergistic effect between amylose-rich quinoa starch, β-glucan viscosity, and xanthan gum diffusion-limiting properties contributed to reduced starch hydrolysis and enhanced RS formation. Statistical optimization (one-way ANOVA with quadratic cost function) identified formulations balancing technological performance and nutritional quality. The optimized GF pasta demonstrated comparable or superior quality to wheat pasta, with potential as a functional food supporting improved glycemic control and gut health.
Keywords
β -glucan, Gluten-free pasta, Hydrocolloids, Prebiotic activity, Quinoa flour, Starch digestibility, Xanthan gum
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