Development of hyoimmunogenic pasta and its immunochemical validation with celiac disease patients' sera.

The present study was carried out with an aim to develop low immunogenic pasta by altering the pH of
Triticum durum flour and immunological validation of pasta using patients' sera. Modification of T. durum
wheat flour was carried out by altering pH of the flour using lactic acid, sodium bicarbonate and natural
ingredients such as tomato, spinach puree. The pH altered flours were taken for rheological studies and
also extruded into pasta using lab scale extruder. Pasta quality characteristics were analyzed and Celiac
disease patients' sera was used for immunological validation of pasta. Immunoreactivity of alkaline
modified pasta with IgA anti-gliadin antibodies of patients' sera was markedly reduced than control and
acid modified pasta as indicated by both Dot-Blot and ELISA. Quality evaluation showed the acceptable
and comparable product quality parameters. The study indicated that altering the pH of wheat flour
chemically to pH 9.00 is effective in reducing immunogenic property of wheat flour and comparable
quality pasta thus developed pasta could be beneficial for patients with celiac disease. However modification
occurring at epitope structure of gliadin due to alkaline condition and safety on long term
consumption of this product needs to be evaluated further.