Assessment of the physicochemical profile of gluten-free flour and pasta products


  • Fariza Sagyntay Almaty Technological University, Faculty of Food Technology, Tole bi 100, 050012, Almaty, Kazakhstan, Tel.: +7 707 271 97 00
  • Auelbek Iztaev Almaty Technological University, Faculty of Food Technology, Tole bi 100, 050012, Almaty, Kazakhstan, Tel.: +7 700 216 225
  • Assel Borankulova Taraz Regional University named after M.Kh.Dulaty, Suleimanova 7, 080000, Taraz, Kazakhstan, Tel.: +7 702 817 9253
  • Baltash Tarabayev S.Seifullin Kazakh Agro-Technical Research University, Department of Technology of Food and Processing Production, Zhenis Ave. 62, Astana 010011, Kazakhstan, Tel.: +7 771 255 70 96
  • Begzada Soltybayeva Taraz Regional University named after M.Kh.Dulaty, Suleimanova 7, 080000, Taraz, Kazakhstan, Tel.: +7 705519 21 75
  • Nurbibi Mashanova .Seifullin Kazakh Agro-Technical Research University, Department of Technology of Food and Processing Production, Zhenis Ave. 62, Astana 010011, Kazakhstan, Tel.: +7 705 739 81 03
  • Viera Šottníková Mendel University in Brno, Faculty of Agronomy, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic, Tel.: +420545133068
  • Anar Kabylda AF LPP “Kazakh Research Institute of Processing and Food Industry”, Al-Farabi 47, 010000, Astana, Kazakhstan, Tel.: +7 775 900 15 07



gluten-free pasta, flour, celiac, buckwheat, rice, corn


The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.


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How to Cite

Sagyntay, F., Iztaev, A., Borankulova, A., Tarabayev, B., Soltybayeva, B., Mashanova, N., Šottníková, V., & Kabylda, A. (2024). Assessment of the physicochemical profile of gluten-free flour and pasta products. Potravinarstvo Slovak Journal of Food Sciences, 18, 605–618.