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

Abstract 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,...

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Principais autores: Sayed Mostafa, Shymaa M. Ata, Ahmed M. S. Hussein, Ahmed A. Zaky
פורמט: Artigo
שפה:Inglês
יצא לאור: Nature Portfolio 2025-07-01
סדרה:Scientific Reports
נושאים:
Gluten-free diet
Oat flour
Xanthan gum
Guar gum
Physicochemical
Sensory attributes
גישה מקוונת:https://doi.org/10.1038/s41598-025-12336-5
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