The Physiochemical Characteristics, Structural and Functional Profiling, and Spirulina Supplementing Effects on Pasta Matrix, Quality Evaluation of Gluten-free Pasta

Abstract

This research aims to evaluate the outcome of total substitution of wheat flour with rice and quinoa flour which are considered as good alternate on starch, protein content, and physicochemical characteristics of gluten-free pasta. Gluten is a primary storing protein in wheat, it is predominantly a structural protein in wheat flour which gives stability, elasticity and firmness to the wheat derived products, such as bakery items, pasta, roti, noodles, and semolina. It is gaining popularity among individuals who have gluten intolerance or celiac diseases. Thus far, a gluten-free diet has proven to be the most effective treatment for CD patients. Spirulina Arthrospira, a type of cyanobacteria that thrives in warm and alkaline waters, is highly sought after as an important element in functional food because of its abundant protein content, as well as a variety of vitamins, minerals, and antioxidants. Having a protein content of up to 70%, it is a great alternative for vegetarians and vegans. Spirulina's unique blue green color and antioxidant properties render it an excellent mineral supply, essential to the development of strong bones, teeth, and muscles. A comparative study is conducted to compare the supplementation effect of spirulina on gluten free pasta quality. Starch and proteins undergo progressive changes in their structure throughout the process of creating pasta. For this the structural and functional characteristic of the pasta matrix were investigated and the impact of supplementation was also determined. Purposes of the research was to obtain a more comprehensive understanding of how different components affect the quality of pasta and the underlying mechanisms involved. For these three different formulations were selected 5%,10%,15% of spirulina was added to gluten free flour of rice and quinoa, where quinoa was used because of its nutritional qualities and a binding agent. Its physiochemical testing was done to ensure the nutritional profile of the newly made pasta and scanning electron microscopy (SEM) analysis was done to see the structural changes and quality of the final product. One-way ANOVA and the Tukey test were used for analyzing the data The results show that higher percentage treatments (10% and 15%) significantly impact protein, ash, fat, and phenolic content compared to the control sample. The 5% treatment has a significant effect on ash and fat content but not on protein, phenolic, or moisture content. The 15% treatment significantly affects moisture content, while the 5% and 10% treatments do not. The morphological characteristics of gluten-free pasta made from rice and quinoa, supplemented with varying percentages of spirulina, were examined using scanning electron microscopy (SEM). The control sample had a homogeneous structure with fewer voids and a denser matrix. The addition of 5% spirulina introduced significant changes, making the matrix more fibrous and less dense. The protein-starch matrix in gluten-free pasta is composed of various functional groups from proteins and starches. Higher spirulina concentrations lead to more disruptions in the protein-starch matrix, as the intricate structural network of gluten in wheat-based products is what essentially determines the quality of pasta. Furthermore, careful consideration is needed to optimize spirulina-fortified pasta formulations and manufacturing processes. Gluten intolerance is a crucial health problem that necessitates meticulous management and carries substantial implications for people, the healthcare system, and society at large. Enhanced consciousness and investigation in this domain can contribute to enhancing the quality of life for individuals impacted by this disorder.