Quality Evaluation of Gluten-Free Pasta Enhanced with Carboxymethyl Cellulose Gum: Rheological Properties, Characterization, Cooking Tests, and Sensory Analysis

Abstract Background The increasing prevalence of gluten-related disorders, such as celiac disease, has raised the demand for gluten-free products, highlighting a significant economic and public health challenge. Objective The purpose of this study is to create high-quality, nutritious gluten-free pasta using rice flour, corn starch, pregelatinized starch, and carboxymethyl cellulose gum (CMC) as a substitute for semolina. Methods To assess the impact of CMC on pasta dough quality, samples with 0.5%, 1%, and 1.5% CMC were prepared, along with a control (0% CMC) and a semolina sample. The resulting pasta was analyzed for chemical properties, cooking quality, texture, color, and sensory evaluation, comparing it to the control, a market gluten-free pasta, and semolina pasta. Results Rheological analysis showed that the storage modulus (G') was higher than the loss modulus (G'') in all formulations. Semolina pasta had a protein content of 13%, which was higher than that of the prepared gluten-free pasta (4%) and market samples (8%). The addition of CMC reduced cooking loss from 11.07% (0% CMC) to 7.31% (1.5% CMC). Colorimetric assessments showed no significant differences among the gluten-free samples. The sample with 1% CMC had the best texture and cooking quality. Conclusion The addition of 1% CMC improves dough rheology, product quality, and consumer acceptance as an effective gluten substitute. This research highlights the potential of CMC gum to improve gluten-free pasta quality, meeting consumer expectations for taste and texture while also inspiring innovations in various gluten-free products across various food categories.