Development and consumer acceptance of gluten-free pasta enriched with Pyropia columbina. Physical, textural and nutritional properties.

Introduction: Gluten-free pasta is low in protein, which also involve a loss of cooking and texture quality. The objective was to increase the nutritional value of a gluten-free pasta through the incorporation of different amounts of Pyropia columbina seaweed powder and to analyze their effects on physicochemical and sensory quality Material and Methods: Pasta were made from cassava starch and corn flour (80:20), milk, egg, salt and xanthan gum, with the addition of Pyropia columbina seaweed powder (6.0 and 9.0%). Cooking quality (optimal cooking time, water absorption and cooking loss) and textural quality (firmness, springiness, chewiness and shear force) were analyzed; also, chemical composition, in vitro protein digestibility and general acceptance of the chosen formulation. Data obtained of the parameters were evaluated through ANOVA and Fisher's test (P