| Summary: | Pasta consumption is massive and there is no variety in premixes for gluten-free noodles. The objective of this work was to evaluate the chemical characteristics of noodles made from a premix for cassava starch, corn meal, milk, salt and xanthan gum; and its shelf life. In order to know the centesimal composition and the digestibility of proteins we used elaborate and cooking noodles. Premix bags were packaged for the shelf life and analyzed for 12 months of storage at room temperature and humidity. High values of ash, fat, total dietary fiber and carbohydrates, and low protein levels were obtained; the protein digestibility was 92.72%. The ANOVA reported a significant difference for humidity at different months, with a decrease in time; no microorganisms of health interest were detected. The premix was suitable for human consumption according to Argentine Food Code.
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