Ingredients for the Technological and Nutritional Improvement of Gluten-Free Pasta: A Systematic Review

Virginia Di Natale Mutto I.; Job Barzola Principe A.; Salvador-Reyes R. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/laccei2025.1.1.1899

Resumen

The formulation of gluten-free pasta presents nutritional and technological challenges due to the absence of gluten, which affects its structure, texture, and nutritional quality. Given this issue, the present study aimed to identify and analyze the ingredients used in gluten-free pasta formulations and their impact on nutritional and technological properties. A search was conducted in Scopus, applying the PICO model and the PRISMA method, starting with 343 records, from which 14 articles were selected for analysis. The results showed that the incorporation of cereals and legumes increased protein and fiber content, while also improving digestibility and cohesiveness. From a technological perspective, these ingredients optimized texture and reduced solid loss during cooking. Additionally, the inclusion of algae enhanced antioxidant activity and product firmness. These findings highlight the importance of selecting functional ingredients based on their origin and the specific needs for improvement in gluten-free pasta formulations. The strategic combination of ingredients may provide a viable solution to optimize both the nutritional and technological quality of these products.

Instituciones: Universidad Tecnológica del Perú