Development and characterisation of gluten-free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach
To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff,
rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach
optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along
with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising
formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g
buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological,
and functional attributes. The pasta had satisfactory technological properties, macronutrient
levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca,
Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels
in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.
