RESEARCH ON THE OBTAINING OF GLUTEN FREE PASTA MADE OF VEGETAL POWDERS FORTIFIED WITH DANDELION EXTRACT RICH IN BIOACTIVE COMPOUNDS WITH FUNCTIONAL ROLE

Abstract

The quality of ingested foods is a determining factor for the physical and mental health of the consumer. In this way, in recent years there has been a growing tendency to re-educate the consumer by returning to consumption of natural foods, as little processed, rich in nutritional principles and bioactive compounds, all with the aim of compensating the accumulated gaps. Pasta is at the top of the preferences of most consumers, but unfortunately celiac disease is one of the most widespread diseases in the world. The great advantage of gluten free pasta is that it can be consumed without restrictions by anyone, because of its ingredients. It will not affect any class of consumers with different types of intolerances. Using vegetable powders (grape marc, sugar beet marc, nettle, sugar beet marc, lucerne and tapioca) as ingredients in obtaining gluten free pasta enriched with dandelion extract bring an important nutritional intake and this lead to a significant increase in biological and nutritional properties. Therefore, grape marc contains valuable bioactive compounds with anti-inflammatory and antioxidant properties, while nettle is a rich source of macro and micronutrients. Lucerne has a high content of protein and vitamins, and sugar beet marc is well known for its content of fiber and sucrose. Dandelion extract, generous in antioxidants is known for hepatoprotective and biliary benefits. Due to the properties of the ingredients listed above, pasta as a finished product can be included in the category of functional products.