Comparative analysis of the vitamin composition of gluten-free pasta made on the basis of domestic raw materials

In order to compare the vitamin composition of gluten-free pasta from corn, chickpea, buckwheat, rice flour, it can be concluded that the presence of a complex of nutritional components in the pasta has an impact on the quality and nutritional value of pasta. the value of the product.

Introduction. The article discusses the results of a comparison of the vitamin content of gluten-free pasta made with non-traditional ingredients like rice, corn, chickpeas, and buckwheat flour.

Object. During the investigation, it was discovered that the quality of gluten-free pasta developed from corn, chickpeas, buckwheat, rice, and wheat flour is equivalent to the requirements of regulatory and technical documents.

Materials and methods. For the purpose of comparing the vitamin composition of gluten-free pasta made from corn, chickpeas, buckwheat, rice flour, it can be concluded that the presence of a complex of nutritious components in the pasta has an effect on the quality and nutritional value of the product.

Results and conclusions. Celiac disease is a chronic condition that is triggered by a genetic predisposition coupled with an intolerance to the gluten protein found in certain cereals, including wheat, rye, barley and oats. This is distinguished by the presence of 6y-xyglutinous gliadin. In the diets of children and adults with gluten-related disorders, special gluten-free products are recommended: these are derived from gluten-free components: buckwheat, corn, chickpea, rice starch, etc. This is how it's crucial to determine and compare the relative vitamin content of gluten-free pasta, which is recommended to be eaten by people. These metrics demonstrate that they augment the qualitative composition of pasta products derived from a new recipe.

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