Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach
The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2024-10-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/563 |
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| author | S. S. Smuda R. M. Mohamed T. G. Abedelmaksoud |
| author_facet | S. S. Smuda R. M. Mohamed T. G. Abedelmaksoud |
| author_sort | S. S. Smuda |
| collection | DOAJ |
| description | The study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes. |
| format | Article |
| id | doaj-art-e8ab5b96397d4bf2bb0b0a8a06759767 |
| institution | Kabale University |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2024-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-e8ab5b96397d4bf2bb0b0a8a067597672025-08-20T03:57:48ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722024-10-017336336710.21323/2618-9771-2024-7-3-363-367272Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinachS. S. Smuda0R. M. Mohamed1T. G. Abedelmaksoud2Food Science Department, Faculty of Agriculture, Cairo UniversityFood Science Department, Faculty of Agriculture, Cairo UniversityFood Science Department, Faculty of Agriculture, Cairo UniversityThe study aimed to develop pasta dough using chickpeas as a substitute for wheat flour and fortified with carob, beetroot, and spinach. Three formulations of gluten-free pasta were prepared: F1 (chickpea flour 97% + carob powder 2% + CMC1%), F2 (chickpea flour 87% + carob powder 2% + beetroot powder 10% + CMC1%) and F3 (chickpea flour 87% + carob powder 2% + spinach powder 10% + CMC1%). Physical, chemical, rheological, and sensory characteristics of chickpea pasta were evaluated and compared to semolina flour (CS) as a control. In comparison with conventional wheat pasta, chickpea pasta has a higher content of protein, fiber, and polyphenolic compounds. The results indicated that the incorporation of chickpea as a main ingredient significantly increased the content of protein in the formulations of gluten-free pasta (17.50, 15.05 and 14.88% in F1, F3, and F2, respectively) compared to CS (12.10%). A similar trend was observed for the fiber content (0.45, 1.89, 2.16, and 2.29 in CS, F1, F2, and F3, respectively) and polyphenolic compounds (109.14, 112.14, 141.89, and 178.96 in CS, F1, F2, and F3, respectively). Chickpea pasta demonstrated strong acceptance across all sensory criteria, including texture, odor, shape, and taste. Therefore, this study suggests that chickpeas can serve as an effective substitute for wheat, thereby increasing the availability of healthy options for everyone, particularly for those with celiac disease, obesity, or diabetes.https://www.fsjour.com/jour/article/view/563gluten-free pastaceliac diseasechickpeacarobbeetroot and spinach |
| spellingShingle | S. S. Smuda R. M. Mohamed T. G. Abedelmaksoud Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach Пищевые системы gluten-free pasta celiac disease chickpea carob beetroot and spinach |
| title | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach |
| title_full | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach |
| title_fullStr | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach |
| title_full_unstemmed | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach |
| title_short | Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach |
| title_sort | development of gluten free pasta with chickpeas as a wheat flour substitute and fortified with carob beetroot and spinach |
| topic | gluten-free pasta celiac disease chickpea carob beetroot and spinach |
| url | https://www.fsjour.com/jour/article/view/563 |
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