Production and characterization of a functional pasta for individuals with gluten-related disorders

Purpose This study aimed to produce a functional gluten-free pasta, fortified with shrimp meat and shell powder, designed to be nutritionally rich and easily consumable and to meet the specific dietary needs of individuals with particular nutritional requirements. Design/methodology/approach The gluten-free pasta, developed using response surface methodology, incorporated 5.1% shrimp meat, 1.0% shrimp shell powder and 0.5% microbial transglutaminase, with psyllium husk powder utilized to enhance consistency. The pasta was dried using oven drying, fluidized bed drying and freeze-drying, and the resulting properties were characterized. Findings The nutritional content of the pasta remained consistent across the different drying methods. The cooking loss and weight gain values of the gluten-free pasta ranged from 6.95% to 7.29% and from 222.2% to 246.7%, respectively, with oven drying yielding the best cooking quality. The gluten-free pasta contained astaxanthin (1.361–1.691 ppm) and exhibited more than twice the antioxidant activity (0.158–0.187 µmol TE/g) compared to commercial pasta. While hardness, cohesion and chewiness values were highest in the freeze-dried pasta, the lowest springiness was observed. Texture profile analysis results were consistent with the scanning electron microscopy images. Mineral content was largely preserved by the freeze-drying method, with Na, P, K, Ca, Mg and Se being the most abundant, respectively. Gluten-free pasta offers a viable alternative for individuals with gluten intolerance, promotes increased consumption of aquatic products and contributes to waste recycling efforts. Research limitations/implications The authors are aware that individuals with gluten intolerance have difficulty finding alternative foods. Practical implications Introducing a new formulation in gluten-free pasta production in order to overcome the difficulty of creating consistency in gluten-free dough. In addition to its nutritional value, a pasta that is rich in bioactive compounds has been produced, prominent in terms of astaxanthin, antioxidant activity and minerals. Social implications Bring added value to pieces of shrimp meat with reduced economic value. Reuse of shrimp shells. Providing food security and a sustainable environment. Figure out the role of drying methods on gluten-free pasta comparatively with commercial pasta including gluten. Originality/value This study developed a novel functional gluten-free pasta formulation that promotes seafood consumption while offering ecological and economic benefits through the utilization of by-products.