Investigation of the Possibilities of Developing Gluten-Free Pasta Containing Hemp Pulp Flour and Rice Flour

Abstract

Pasta is a frequently consumed food because it is nutritious and easy to prepare. Pasta, which has a high carbohydrate content, is obtained by grinding durum wheat and drying the dough kneaded with eggs and rolling out in different shapes. Gluten, the protein component of durum wheat, is found in high amounts in pasta. However, the gluten-free product market is growing due to the fact that celiac patients who are allergic to gluten have to consume gluten-free products and the demands of individuals who prefer a gluten-free diet. Hemp seed is used in hemp oil extraction due to its high essential oil content. However, hemp seeds can be ground into flour to prevent waste and to utilize their high nutritional properties. For this purpose, in the present study, hemp flour degreased by cold pressing was mixed with rice flour, another gluten-free flour type, at different ratios (100%-75/25-50/50) to produce pasta samples. Physical analyses (weight and volume increase, color, water content), total phenolic content analysis and sensory analyses of the samples obtained were carried out. The data obtained were statistically analysed and the sensory analysis data were analysed by TOPSIS method, one of the multi-criteria decision making techniques. According to the results obtained, it was observed that as the amount of hemp pulp flour increased, the volume and weight increased, sensory acceptability decreased, but the amount of phenolic substances increased. It can be said that defatted hemp pulp flour can be used in gluten-free pasta production together with rice flour.