Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach
https://doi.org/10.21323/2618-9771-2024-7-3-363-367
Abstract
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.
About the Authors
S. S. Smuda
Food Science Department, Faculty of Agriculture, Cairo University
Egypt
Egypt
Sayed S. Smuda - Assistant Professor, Department of Food Science
1 Gamaa Street, 12613, Giza
Tel.: +2–1115–001–33–07
R. M. Mohamed
Food Science Department, Faculty of Agriculture, Cairo University
Egypt
Egypt
Reda M. Mohamed - Associate Professor, Department of Food Science
1 Gamaa Street, 12613, Giza
Tel.: +2–0115–659–47–47
T. G. Abedelmaksoud
Food Science Department, Faculty of Agriculture, Cairo University
Russian Federation
Russian Federation
Tarek G. Abedelmaksoud - Associate Professor, Department of Food Science
1 Gamaa Street, 12613, Giza
Tel.: +2–0110–144–12–80
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For citations:
Smuda S.S., Mohamed R.M., Abedelmaksoud T.G. Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach. Food systems. 2024;7(3):363-367. https://doi.org/10.21323/2618-9771-2024-7-3-363-367
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