MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611067046 A) filed by Nims University Rajasthan on May 28, 2026, for A Gluten-Free Grain-Based Food Composition And Process Thereof.
Inventors include Princy Mishra; and Ms. Shivangi Bose.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention discloses a gluten-free grain-based food composition (100) and a process (200) for making the same. The grain- based food composition (100) consists of a flour mixture (101), which is made up of buckwheat flour (101a), red lentil flour (101b), and rice flour (101c). The psyllium husk is used as a natural binding agent (102). The lipid content (103) is used to improve the rheology of the dough. The beetroot powder is used as the antioxidant agent (104). The process (200) for manufacturing the gluten- free pasta consists of blending (201), incorporating (202) psyllium husk, adding (203) lipid content and beetroot powder, hydrating (204), resting (205), extruding (206), drying (207) to below 12% moisture, and cooling (208). The invention is useful to produce nutritionally enriched gluten-free pasta and other foods from grain products for gluten-intolerant people.
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