The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta. This development of gluten-free pasta provides for the use of combined flour mixtures from cereals. According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipe-price” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %. The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins

Введение. По данным ВОЗ, ежегодно до 30% населения промышленно развитых стран страдает болезнями пищевого происхождения. Научной основой современной стратегии производства безглютеновых продуктов питания служит изыскание новых ресурсов, обеспечивающих оптимальное для организма больных целиакией соотношение питательных элементов, в то же время безопасных пищевых продуктов. Цель. Изучить показатели качества и безопасности нетрадиционных видов муки из казахстанского сырья для производства безглютеновых макаронных изделий.Материалы и методы. Объектами представленных исследований служили рисовая, гречневая, кукурузная, нутовая виды муки, полученные из казахстанского сырья: риса (Кызылординская область), гречихи (Павлодарская область), кукурузы (из Алматинской области) и нута. На первом этапе исследований определили физико-химических показатели качества и микробиологические показатели безопасности безглютеновых видов сырья для производства безглютеновых макаронных изделий российских и казахстанских производителей. На втором этапе исследований получены экспериментальные образцы безглютеновых макаронных изделий с использованием гречневой, кукурузной и рисовой муки и определены физико-химические и микробиологические показатели полученных новых безглютеновых макаронных изделий.Результаты. В Казахстане есть возможность возделывания сельскохозяйственных. культур, не содержащих глютен. В Республике Казахстан рис возделываются в Кызылординской, Туркестанской и Алматинской областях и на 2020 год засеяно 230 тысяч гектаров, при средней урожайности 61,8 ц/га валовый сбор составил 551 тыс тонн, при внутреннем спросе 133 тыс. тонн. Из Казахстана 35-38 процентов из 551 тыс тонн риса экспортируется в качестве сырья. Выводы. По результатам проведенных исследований разработан технология безглютеновой муки и макаронных изделий с использованием сырья Республики Казахстан из смеси гречневой муки и кукурузной муки, а также смеси кукурузной и рисовой муки, которые по физико-химическим, микробиологическим и показателям безопасности соответствуют действующим нормативным документам и имеют хороший товарный вид. Результаты исследований имеют мультипликативный эффект: спрос на безглютеновые виды муки приведет к диверсификации растениеводства и к увеличению посевных площадей риса кукурузы, проса, масличных и бобовых культур и возрождению новых перерабатывающих предприятий различной мощности.

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

Barley milk is a valuable source of high-quality proteins and balanced nutrients, making it a promising component of dairy and cereal products. Optimisation of its production processes requires comprehensive product characterisation, particularly with regard to the physical stability of proteins. Various analytical methods can be used to evaluate the qualitative characteristics of plant-based drinks. In this study, differential scanning calorimetry (DSC) was used to study the thermodynamic stability and denaturation of proteins, and Fourier transform infrared spectroscopy was used to qualitatively analyse the functional groups that determine the product’s structural features. It was found that barley milk has high nutritional value, including significant contents of proteins, saturated fatty acids, dietary fibre, B vitamins and minerals. β-glucan in barley (1.5–8%) helps stabilise the viscosity of the drink, playing a key role in its overall stability. FTIR spectroscopy data confirmed the presence of characteristic peaks of carbohydrates, indicating a high complex sugar content. The DSC results showed that both the initial and peak denaturation temperatures increase with protein concentration. At a low concentration of barley milk (1.5%), one pronounced endothermic peak was observed, whereas at higher concentrations the peaks became clearer and more defined. The data obtained have significant implications for food technology and human health, contributing to the development of more sustainable and functional food products.

The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and modified by chemical interesterification for application in non-tempered confectionery glazes. Interesterified blends with FHRSO/RSBO ratios of 10/90, 20/80, and 30/70 were characterized in terms of fatty acid composition, trans fatty acid isomers, melting behavior, solid fat content (SFC), and rheological properties. The investigated systems were distinguished by a high content of palmitoleic acid (C16:1) derived from RSBO, while increasing FHRSO content led to higher saturated fatty acid levels, higher melting temperatures, and increased SFC values. Among the tested formulations, the FHRSO/RSBO 20/80 blend exhibited the most balanced functional profile, showing moderate melting characteristics, an SFC value of approximately 15% at 30 °C, and favorable Casson viscosity for glaze processing. A confectionery glaze prepared with this fat system showed good flow behavior during application, rapid setting at ambient temperature, and stable surface appearance during 30 days of storage. The results demonstrate that chemically interesterified FHRSO/RSBO systems, particularly the 20/80 formulation, represent a promising alternative lipid base for non-tempered confectionery glazes.