Gluten-free Healthy Cereal-based Products

The aglutenics biscuit and pasta are intended to those persons who are suffering gluten intolerance also named celiac disease. In this study the gluten-free biscuits were prepared from the following flours: rice flour (RF) soybeans flour (SF) amaranth flour (AF) quinoa flour (QF) sweet potato flour (SPF) potato flour (PF) and taro flour (TF). In gluten-free pasta AF QF SPF and TF were used with: rice flour xanthan-gum and egg. The optimization of the aglutenics pasta manufacture recipe was realized through Response Surface Methodology (RSM). Samples of biscuits or pasta were subjected to the physico-chemical and sensorial analyses in order to assess the blending influence on the biscuits or pasta quality. The blend with 50: 50 (RF: AR or OF) 40:30:30 (RF: AF: QF) led to the highest acceptability besides RF 100% and RF (70%): SF (10%): tuber flours (20%) [SPF (20%): PF (15%): TF (10%)]. The optimum conditions (Desirability= 0.662) obtained for gluten-free pasta were amaranths (10%) quinoa (12.5%) sweet potato (15%) and taro (2%) flours.