DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS
Kabylda A. Serikbay G. Myktabaeva M. Atanov S. Muslimov N. Tultabayev M.
2022Technology Center
Eastern-European Journal of Enterprise Technologies
2022#5Issue 11-1196 - 11 pp.
The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta. This development of gluten-free pasta provides for the use of combined flour mixtures from cereals. According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipeprice” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %. The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins
Celiac disease , Corn flour , Glutenfree pasta , Recipe mathematical modeling , Rice flour , Simplex-lattice design
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Department of Oilseeds Processing AF LLP Kazakh Research Institute of Processing and Food Industry, Alfarabi str.,47, Nur-Sultan, 010000, Kazakhstan
Department of Biotechnology L. N. Gumilyov Eurasian National University, Kazhymukan str.,13, Nur-Sultan, 010000, Kazakhstan
Academy of Agricultural scienses, Acting Chairman of the Board LLP Department of Oilseeds Processing AF LLP Kazakh Research Institute of Processing and Food Industry, Alfarabi str.,47, Nur-Sultan, 010000, Kazakhstan
Department of Processes and apparatuses of food production JSC Kazakh University of Technology and Business, Kayym-Mukhamedkhanova str.,37a, Nur-Sultan, 010000, Kazakhstan
Department of Oilseeds Processing AF LLP Kazakh Research Institute of Processing and Food Industry
Department of Biotechnology L. N. Gumilyov Eurasian National University
Academy of Agricultural scienses
Department of Processes and apparatuses of food production JSC Kazakh University of Technology and Business
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