Development of Modified Gluten Pasta.

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.