Contribution de l'amidon de pomme de terre dans la fabrication des pâtes sans gluten

Abstract

Celiac disease is a complex autoimmune disorder resulting from an abnormal immune response to gluten, leading to damage of the small intestinal lining and disruption of nutrient absorption. As this chronic disease cannot be cured through medication, dietary intervention remains the only effective approach to ensure health stability, through strict adherence to a completely gluten-free diet. In this context, the present study aims to develop a safe and nutritious food formulation using potato starch, a natural, gluten-free, locally available ingredient with significant economic and nutritional value. The developed dough was subjected to thorough evaluation of its physical and sensory properties. The results demonstrated that potato starch has promising potential to mimic the role of gluten, enabling the production of pasta with high sensory quality that meets the health standards required for individuals with celiac disease.