foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-3-363-367foodsyst-563Research ArticleСтатьиDevelopment of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinachРазработка безглютеновых макаронных изделий с нутом как заменителем пшеничной муки и фортифицированных рожковым деревом, свеклой и шпинатомhttps://orcid.org/0000-0002-7713-0693СмудаС. С.SmudaS. S.

Смуда Сайед С. — старший преподаватель, кафедра науки о питании

12613,  Гиза, ул. Гамаа, 1

Tel.: +2–1115–001–33–07

Sayed S. Smuda - Assistant Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–1115–001–33–07

sayedsaad1910@agr.cu.edu.eghttps://orcid.org/0000-0001-5817-9187МохамедР. М.MohamedR. M.

Мохамед Р. М. — адъюнкт-профессор, кафедра науки о питании

12613,  Гиза, ул. Гамаа, 1

Тел.: +2–0115–659–47–47

Reda M. Mohamed - Associate Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–0115–659–47–47

reda_karrim@agr.cu.edu.eghttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

Абедельмаксуд Т. Г. — адъюнкт-профессор, Кафедра науки о питании

12613, Гиза, ул. Гамаа, 1

Тел.: +2–0110–144–12–80

Tarek G. Abedelmaksoud - Associate Professor, Department of Food Science

1 Gamaa Street, 12613, Giza

Tel.: +2–0110–144–12–80

tareekgamal_88@agr.cu.edu.egФакультет науки о пище, Сельскохозяйственный факультет, Каирский университетЕгипетFood Science Department, Faculty of Agriculture, Cairo UniversityEgypt20242110202473363367Copyright © Smuda S.S., Mohamed R.M., Abedelmaksoud T.G., 20242024Смуда С.С., Мохамед Р.М., Абедельмаксуд Т.Г.Smuda S.S., Mohamed R.M., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/563

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.

Целью исследования была разработка макаронных изделий, используя нут как заменитель пшеничной муки и фортификацию рожковым деревом, свеклой и шпинатом. Было приготовлено три рецептуры безглютеновых макаронных изделий: F1 (нутовая мука 97% + порошок рожкового дерева 2% + карбоксиметилцеллюлоза (КМЦ) 1%), F2 (нутовая мука 87% + порошок рожкового дерева 2% + порошок свеклы 10% + КМЦ 1%) и F3 (нутовая мука 87% + порошок рожкового дерева 2% + порошок шпината 10% + КМЦ 1%). Оценивали физические, химические, реологические и сенсорные показатели макаронных изделий с нутом по сравнению с образцом из муки из твёрдой пшеницы (CS) в качестве контроля. По сравнению с обычными пшеничными макаронными изделиями, макаронные изделия с нутом имели более высокое содержание белка, клетчатки и полифенольных соединений. Результаты показали, что введение нута как основного ингредиента существенно увеличивало содержание белка в  различных рецептурах безглютеновых макаронных изделий (17,50; 15,05 и 14,88% в F1, F3 и F2, соответственно) по сравнению с CS (12,10%). Аналогичная тенденция наблюдалась и для содержания клетчатки (0,45; 1,89; 2,16 и 2,29 в CS, F1, F2, и F3, соответственно) и полифенольных соединений (109,14; 112,14; 141,89 и 178,96 в  CS, F1, F2, и  F3, соответственно). Макаронные изделия с нутом также показали хорошую приемлемость для всех сенсорных показателей, включая текстуру, запах, форму и вкус. Таким образом, данное исследование говорит о том, что нут может быть использован как эффективная замена пшеницы, повышая доступность полезных вариантов для каждого и особенно для тех, кто имеет целиакию, ожирение или диабет.

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The authors declare that there are no conflicts of interest present.