Development of Modified Gluten Pasta.

Susanna, S. (2013) Development of Modified Gluten Pasta. Doctoral thesis, University of Mysore.

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Abstract

Wheat is a wild grass belongs to Poaceae (Gramineae), an enormously multipurpose grain. The proteins of the wheat, gliadins and glutenins together referred to as storage prolamines are responsible for viscoelasticity of the dough. Wheat proteins belonging to both the soluble and insoluble fractions can act as allergens and cause allergic symptoms in susceptible individuals. Celiac disease is an auto immune disease characterized by immune mediated enteropathy of proximal small intestine triggered by the ingestion of gluten containing cereals (wheat, barley and rye) in genetically susceptible individuals. The average worldwide prevalence of celiac disease is 1-6%. India confirmed the prevalence rate of 0.3% in adults and 6% in children. The mainstay of the treatment is a strict lifelong adherence to gluten free diet. Gluten free products are usually expensive and long term consumption may result in minor nutrient deficiencies. With India being world’s second largest producer of wheat, the actual burden of gluten sensitivity is higher than estimated. Hence, there is a true need for development of suitable cost effective modified gluten product for the patients suffering from celiac disease. With this background study was designed to achieve the objectives of preparation of modified gluten flours and development of modified gluten pasta and its validation. Preparation of modified gluten flours were carried out using different methods like chemical modification by altering the pH of the wheat flour using sodium bicarbonate (pH 9.00) and lactic acid (pH 3.00) and also by using natural sources like tomato paste for pH 3.00 and spinach puree for pH 9.00. In another method different enzymes like transglutaminase, protease, xylanase and actinase were used. Microwave treatment, and non-wheat flours were used for modification of wheat flour. Results indicated that, chemical modification by altering pH to 9.00 with or without spinach puree and protease treatment are best alternative mechanisms for reducing the immunogenicity and also acceptable pasta product can be prepared. Results indicated that these modified gluten pasta products should be freshly consumed. Results of validation using pateint’s sera confirmed that these modified gluten pasta and gluten free pasta samples can be consumed by CD patients.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	Gluten free products, Celiac disease, modified gluten pasta
Subjects:	600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Mar 2015 07:02
Last Modified:	11 Oct 2018 09:44
URI:	http://ir.cftri.res.in/id/eprint/11766

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