Development and quality evaluation of high-protein gluten-free pasta formulations

The production of high-quality gluten-free pasta remains a persistent challenge, as it is the only effective dietary treatment for individuals with celiac disease. This study aimed to develop and evaluate high-protein gluten-free pasta (GFP) with acceptable quality. To increase GFP quality, response surface methodology (RSM) was employed to identify the optimal ratios of xanthan gum (XG) and guar gum (GG) as binding agents. The optimal concentrations of these hydrocolloids, determined as 2.00% XG and 0.75% GG, were used to formulate a GFP based on rice flour (RF), oat flour (OAF), and lentil flour (LF) at varying concentrations. The impacts of different formulations on pasting behavior and functional properties were assessed. The final products were evaluated for their physicochemical properties, hardness, phenolic content, protein digestibility, cooking quality, and sensory attributes. Notably, compared with RF, OAF resulted in a decreased peak viscosity (684.10 to 488.00 cP) and holding strength (548.90 to 357.60 cP), with a higher pasting temperature (59.10 to 63.40 °C) and breakdown (99.18 to 130 cP). LF negatively affected these parameters, which decreased proportionally with increasing LF replacement levels. Compared with RF, OAF resulted in significantly lower swelling power (6.88 to 4.96 g/g) and higher oil holding capacity (157 to 1.80 g/g). Higher LF levels reduce raw pasta hardness but positively impact the phenolic content and protein digestibility of cooked pasta. Sensory evaluations revealed that LF improved color, taste, and overall acceptability. This study contributes to the development of high-quality GFP, addressing both technological and nutritional challenges in gluten-free pasta production.