Quality and safety indicators of non-traditional types of flour for the production of gluten-free pasta

Introduction. According to WHO, every year up to 30% of the population of industrialized countries suffer from foodborne diseases. The scientific basis of the modern strategy for the production of gluten-free food products is the search for new resources that provide the optimal ratio of nutrients for the body of patients with celiac disease, at the same time, safe foods.
Target. To study the quality and safety indicators of non-traditional types of flour from Kazakh raw materials for the production of gluten-free pasta.
Materials and methods. The objects of the presented studies were rice, buckwheat, corn, chickpea types of flour obtained from Kazakh raw materials: rice (Kyzylorda region), buckwheat (Pavlodar region), corn (from Almaty region) and chickpeas. At the first stage of research, the physicochemical quality indicators and microbiological safety indicators of gluten-free types of raw materials for the production of gluten-free pasta of Russian and Kazakhstani manufacturers were determined. At the second stage of the research, experimental samples of gluten-free pasta were obtained using buckwheat, corn and rice flour and the physicochemical and microbiological parameters of the obtained new gluten-free pasta were determined.
Results. In Kazakhstan, there is the possibility of cultivating agricultural crops. gluten free crops. In the Republic of Kazakhstan, rice is cultivated in the Kyzylorda, Turkestan and Almaty regions, and 230 thousand hectares have been sown for 2020, with an average yield of 61.8 kg / ha, the gross harvest amounted to 551 thousand tons, with domestic demand 133 thousand tons. From Kazakhstan, 35-38 percent of the 551 thousand tons of rice is exported as a raw material.
Conclusion. Based on the results of the research, a technology has been developed for gluten-free flour and pasta using raw materials from the Republic of Kazakhstan from a mixture of buckwheat flour and corn flour, as well as a mixture of corn and rice flour, which, in terms of physicochemical, microbiological and safety indicators, comply with the current regulatory documents and have a good commercial view. The results of the research have a multiplier effect: the demand for gluten-free flours will lead to the diversification of crop production and to an increase in the acreage of rice, corn, millet, oilseeds and legumes and the revival of new processing enterprises of various capacities.

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