Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics

Market demand for thermostable, nondairy synbiotic foods increases. This study examines the physicochemical, functional, and sensory properties of pasta made from gluten-free composite flour obtained from pseudocereal blends compared with wheat pasta. B. coagulans Unique IS2 spores were mixed with a composite flour blend comprising amaranth, quinoa, and buckwheat for synbiotic pasta production. The gluten-free pasta made from a composite blend of pseudocereals differs significantly from conventional wheat pasta in technological characteristics and sensory attributes. However, enhanced nutritional quality, antioxidant activity, total phenolic content, and 65% higher fiber content were obtained. Pseudocereals and psyllium husk's prebiotic properties led to gluten-free Synbiotic pasta with potential health benefits. B. coagulans Unique IS2 survived pasta production and cooking, with a survival count of 7.0 log10 CFU/g, indicating potential benefits for consumers. The 90.42% B. coagulans Unique IS2 spores survived in cooked Synbiotic pasta after completion of in-vitro stimulated digestion.