Optimum Formulation Determination and Carbon Footprint Analysis of a Novel Gluten-Free Pasta Recipe Using Buckwheat, Teff, and Chickpea Flours

Abstract

A gluten-free pasta formulation was developed by buckwheat supplemented with two different gluten-free flours (chickpea and teff) and a natural thickener (xanthan gum). A statistical experimental design was used in three levels and protein values were enhanced with the supplementation of tested flours. The optimum formulation was determined via a multi-criteria decision-making approach in which the weights of the criteria were obtained via an expert survey. The results of the experiments suggested a pasta formulation including 10% chickpea, 5% teff, and 1% xanthan gum, in addition to the buckwheat flour. Once the optimum formulation was determined, the carbon footprint of this formulation was calculated. The results show that the novel formulation has a 33% lower carbon footprint compared to commercial pasta. Findings of this study indicate that the formulation proposed in this paper is beneficial both in terms of human health and environment. Practical applications We are proposing a novel pasta formulation, which is not only free of gluten, but also has lower carbon footprint compared to its competitors. Hence, we are targeting an audience of people who would like to reduce their gluten consumption for various health reasons, as well as people who would like to reduce their environmental footprint. This research would be helpful to the industry as it involves a novel pasta formulation, but also to the academy as it uses an original approach of incorporating multi-criteria decision making, statistical analysis, and life cycle assessment methodologies for product quality determination.