Development of Rice Flour Pasta for Gluten Induced Enteropathy Patients

Abstract

Abstract The objective of this study is to develop alternative food for celiac disease bearers, an autoimmune illness trigged by gluten ingestion. Two pasta formulations were developed using polished rice flour and potato starch replacing wheat flour having their chemical composition and sensory analysis (hedonic scale) verified. A comparison between gluten-free pasta and wheat flour pasta was established considering the results for chemical analysis. This research found that the gluten free pasta produced has lower values, including moisture, lipids, proteins, and carbohydrates compared to the regular wheat flour pasta. The only exception was the ashes value that is slightly high in the gluten free formulation. There was no meaningful difference (p<0.05) in sensory analysis among the samples in any of the attributes under analysis (color, smell, texture and taste). Finally, tasters provided the product with good acceptance