Optimization and evaluation of quinoa and chia based gluten free pasta formulation

Abstract

Considering the health benefits of quinoa and chia seeds, this study was designed to develop gluten-free pasta using different combinations of quinoa flour and chia seed flour. The pasta was prepared by replacing quinoa flour with different levels of chia seed flour (7.5%, 10%, 12.5%, 15%, and 17.5%) and the effect of substitution on quality characteristics was examined to determine the optimum level. Nutritional, color, and textural properties of the optimized product were also compared to commercial durum wheat pasta. The results showed that pasta prepared using 15% chia seed flour with quinoa flour showed the best results in terms of cooking and sensory characteristics. Optimized gluten-free pasta was significantly higher (p < 0.05) in protein, dietary fiber, minerals, phenols, and polyunsaturated fatty acids than the control sample.