Development Of Gluten Free Superfood Pasta

This study focuses on the development of gluten-free superfood pasta to address the growing demand for nutritious and sustainable food options. Motivated by the increasing prevalence of gluten intolerance and the popularity of health-conscious diets, this project leverages locally sourced, nutrient-rich ingredients such as banana flour, amaranth flour, and horse gram flour. The goal is to create a product that combines nutritional adequacy with sensory appeal, overcoming challenges associated with the absence of gluten in pasta formulations. The scope of this work involves optimizing ingredient ratios to enhance the texture, flavor, and nutritional value of gluten-free pasta. Response Surface Methodology (RSM) was employed to systematically refine the formulation. Key methods included sensory evaluation by semi-trained panels, nutritional analysis, and shelf-life studies under varying storage conditions. The research aims to balance health benefits with consumer preferences for gluten-free pasta products. The findings reveal that the use of flaxseed gel and wheatgrass powder significantly improved the pasta's nutritional profile and texture. Enhanced protein, fiber, and mineral content were observed, aligning with market trends and consumer demands. This study concludes that gluten-free superfood pasta is a viable and appealing alternative to traditional wheat-based pasta, providing both health benefits and sensory satisfaction. Future research can explore scaling production and integrating additional plant-based ingredients for further innovation.