This review paper provides a comprehensive analysis of gluten-free pasta products, focusing on their development, ingredients, sensory attributes, nutritional profiles and consumer acceptance. The growing demand for gluten-free options driven by celiac disease, non-celiac gluten sensitivity and consumer preference has led to a surge in gluten-free pasta innovation. This paper evaluates the current landscape of gluten-free pasta products, highlighting their strengths and areas for improve men. The review begins by discussing the challenges associated with gluten-free pasta production including the absence of gluten's unique viscoelastic properties which plays a crucial role in traditional pasta structure and texture. It highlights the importance of identifying alternative grains and starches with the potential to mimic gluten's functionality. Alternative grains, including rice, corn, quinoa, amaranth, buckwheat and legume flours have been extensively studied and utilized in gluten-free pasta formulations. Each grain possesses distinct characteristics, nutritional profiles and flavour profiles, influencing the overall quality of gluten-free pasta. The review evaluates the suitability of these grains based on sensory attributes, cooking properties and nutritional benefits. Furthermore, the review explores various formulation approaches and techniques used to enhance the quality of gluten-free pasta. These include the incorporation of hydrocolloids, proteins and enzymes to improve texture and reduce cooking time. Additionally, the use of extrusion technology, which allows for precise control over pasta shape and texture is examined. Consideration is given to the importance of sensory evaluation, consumer acceptance, and market trends in the development and commercialization of gluten-free pasta products. The review highlights the need for continuous innovation and research to meet the evolving demands of consumers for gluten-free pasta product.

Gluten-free pasta, Celiac Disease, Millets, Extrusion Technology, Consumer Preference, Sensory

In conclusion, the gluten-free pasta industry is poised for further growth and innovation as it addresses consumer needs for health-conscious, diverse and sustainable food options. With ongoing research and advancements the industry will continue to improve product quality and cater to a broader consumer base in the upcoming years. This comprehensive review underscores the growing importance of gluten-free pasta as a viable and nutritious alternative for individuals with dietary restrictions. It offers a valuable resource for food scientists, manufacturers and researchers seeking to advance the quality, variety and accessibility of gluten-free pasta products. The study showed that the majority of consumers anticipated and discussed product innovation in the food categories on social and editorial media, namely in the areas of fast foods i.e., pasta, spaghetti and noodles. By exploring alternative grains and innovative formulation strategies, the food industry can continue to meet the expanding market demand for gluten-free options while satisfying the palates and nutritional needs of a diverse consumer base. The gluten-free pasta industry has experienced significant growth and transformation in recent years driven by evolving consumer preferences and a better understanding of gluten-related health issues. This review has highlighted several key findings and insights of alternative grains and formulations in development of Gluten Free Pasta.

Roopal Mishra, S.K. Garg and Mohan Singh (2023). Gluten-Free Pasta: A Comprehensive Review of Alternative Grains and Formulation Approaches. Biological Forum – An International Journal, 15(11): 349-354.