Gluten-free Pasta Research Articles

Availability and cost of gluten-free products in Algeria

PurposeA strict gluten-free diet (GFD) is the only effective treatment for coeliac disease (CD), which has an increasing prevalence. However, the limited availability and high price of gluten-free products (GFPs) compared to their gluten-containing counterparts (GCCs) are still among the factors that may influence compliance with a strict GFD. The purpose of this study is to assess the availability and price of GFPs in retail stores in a major Algerian city and investigate how they compare to GCCs.Design/methodology/approachWe performed a cross-sectional study that targets a representative number of supermarkets and grocery stores in Constantine (Algeria). All available GFPs as well as their GCCs were recorded. The price per 100 g was recorded for each product.FindingsAmong the 285 visited stores, only 25.4% of them sold GFPs, which were more available at supermarkets than at grocery stores. The category “gluten-free pasta and couscous” was the most represented (43.8%). A total of 64 GFPs were observed across 285 stores investigated, and their price was two to six times higher than that of their GCCs.Originality/valueThis study showed the limited availability and diversity and higher price of processed GFPs in Algeria. This negatively influences compliance with GFD as well as the quality of life of patients with CD. Furthermore, the findings prompt the national government to provide financial support to coeliac individuals.

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients

A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket′s and brand’s websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.

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 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.

Culinary properties, nutritional quality, and in vitro starch digestibility of innovative gluten-free and climate smart cowpea-based pasta

This study investigates the processability, culinary and rheological properties, biochemical composition and in-vitro starch digestibility of new gluten-free pasta formulated with whole cowpea flour alone or combined with teff and/or amaranth leaf flour(s). These pasta are compared with three wheat-based pasta with fiber content increasing from 4% to 16% g/100g, 16% g/100g being the average fiber content of cowpea-based pasta. The pasta were processed using low temperature extrusion and drying. The antioxidant properties of amaranth leaf flour facilitated extrusion by limiting excessive aggregation of the dough during hydration/mixing that is attributed to lipoxygenase activity of cowpea flour. The optimal cooking time and cooking losses of cowpea-based pasta were similar to wheat-based pasta with comparable fiber content, highlighting fiber as a key factor influencing culinary properties. Adding teff to cowpea-based pasta reduced cooking losses and firmness. Although some micronutrients were lost during pasta processing and cooking, the consumption of a cooked portion of 100 g of dry cowpea-based pasta still covered FAO nutritional recommendations for protein, fiber, iron, zinc, and vitamin B9 targeting adult women. Adding amaranth leaves helped meet recommended beta-carotene levels. The in vitro slowly digestible starch content of cowpea-based pasta is similar to or higher than that of wheat-based pasta.

Guiding trust: The role of labeling information in the market for gluten-free pasta (2019–2023)

Labeling transparency is crucial in today's consumer landscape, ensuring informed choices and trust. Food labels are the first piece of information consumers have and become critical when foods must meet dietary restrictions. With its widespread consumption, gluten-free pasta is a fitting model to evaluate labels’ contribution to food literacy. The scope of this study is to examine the clean status and transparency of gluten-free pasta labels in the global marketplace analyzing by ingredient composition, nutritional facts, nutritional claims, and the implementation of quantitative ingredient declarations (QUID). To achieve this, Mintel Global New Product Database (GNPD) was used to retrieve a total of 1188 products sold from 2019 to 2023. Findings revealed variations in gluten-free pasta ingredients, with fresh and dry types varying in nutrients. Branded and private-label pasta differed in salt content, while pulses-based pasta was fiber and protein-rich but pricier. Organic pasta did not consistently show superior qualities, and whole grains did not change nutrition or price. Vegan options were similar in nutrition and price to vegetarian choices. While nutritional claims generally complied with regulations, inconsistent use of QUID highlighted the need for stricter labeling standards to ensure product transparency and support consumer decision-making. Our findings underline the critical role of clear and accurate labeling in empowering consumers and advocating for enhanced regulatory oversight.

Lattice-designed 3D printing of gluten-free pasta incorporated with xanthan gum for the elderly food

The use of xanthan gum (XG) has been reported to soften the texture of gluten-free pasta (GFP), making it an ideal food for the elderly with swallowing difficulties. Designing pasta shapes can enhance the suitability of sauces, improving sensory properties. This study aimed to investigate the optimal amount of XG for softening the texture of GFP. Three-dimensional (3D) printing was used to create lattice design shapes of the soft GFP, and sauce adhesion capacity (SAC) was investigated. The viscoelastic properties and yield stress values of the GFP dough significantly increased with higher XG contents (0.25%–2%) (p < 0.05), improving ink printability. The X-1% sample showed a decrease in the storage modulus (G’) (representing solid-like behavior) curve when the temperature increased from 68 °C, correlating with its lower hardness (5.11 × 104 ± 480 N/m2), which almost matched level 2 as the soft solid food that can be mashed with gums. This also agreed with its reduction in water-holding capacity (WHC) and its larger microstructural porosities. The SAC test demonstrated a significant relationship between 3D lattice design shapes and sauce viscosity, concluding that high- or low-viscous sauces may be suitable for the larger or smaller size of interior hole designs, respectively. This study provides guidance for developing novel 3D-printed GFP with a soft texture specifically designed to improve the mealtime experience for the elderly.

Use of non-conventional raw materials in the production of gluten-free pasta – a review

Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.

Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design

The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancement, and novel ingredients. The D-optimal mixture design, an effective statistical tool for optimizing formulation, was used to determine the optimal proportions of Riceberry rice flour (RF, 75–90%), cricket powder (CP, 5–20%), and xanthan gum (XG, 1–5%). The results showed that all predictive models were statistically significant with satisfactory coefficients of determination (R2 ≥ 0.75), and exhibited a non-significant lack of fit. The contour plot demonstrated that pasta with high RF, XG, and low CP contents had the lowest L* and highest a* values. The incorporation of XG increased firmness, while an increase in CP led to higher protein and fat contents in the pasta. A decrease in RF resulted in reduced total phenolic content (TPC), anthocyanin content (ATC), and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity (AOA). The sensory evaluation scores of the pasta, in terms of the texture attribute and overall acceptance, decreased as the proportion of XG increased. The optimization analysis showed that the highest desirability was achieved with RF, CP, and XG at 84.10, 14.45, and 1.45%, respectively. The optimally desirable product had the following properties: L* at 22.60, a* at 4.80, b* at 4.78, firmness at 3.41 N, protein content at 12.57%, fat content at 4.68%, TPC at 360.13 mg GAE/100 g dw, ATC at 476.24 mg C3G/100 g dw, AOA at 25.10 mg TE/100 g dw, texture rating at 7.40, and overall acceptance rating at 7.01. This study highlights the potential of cricket powder as a protein source in gluten-free Riceberry rice pasta. It offers insights into the effects of ingredients on pasta quality and facilitates the development of nutritious and appealing gluten-free pasta.

Development and Effectual Evaluation of Gluten Free Multi Millet Pasta based on Nutritional, Sensory and Colour Characteristics

Background: Sorghum (Variety: Parbhani shakti) is India’s first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today’s customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy. Methods: Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential. Result: Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5).This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose.

Assessment of the physicochemical profile of gluten-free flour and pasta products

The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.

The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7-8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

Gluten-free foods are expensive and nutritionally imbalanced than their gluten-containing counterparts.

Nutritional quality of gluten-free (GF) food products is very important, as patients with celiac disease consume these products for lifelong. There is paucity of data on the nutritional content and cost of GF food products compared with their gluten-containing (GC) counterparts from India (Asia). After a detailed market survey, packaged and labeled GF food products (n=485) and their packaged GC counterparts (n=790) from the supermarkets of Delhi (India) and e-commerce websites were included. Nutritional content and cost/100 g food (in US dollars) were calculated using the information on food label. Gluten-free food products were 232% (range: 118% to 376%) more expensive than their GC counterparts. Energy content of all GF food products was similar to their GC counterparts, except cereal-based snacks (GF: 445 kcal vs. GC: 510 kcal, p<0.001). The protein content was significantly lower in GF pasta and macaroni products (single-grain: GF: 6.5 g vs. GC:11. 5 g, p-0.002; multigrain: GF:7.6 g vs. GC:11.5 g, p-0.027), cereal flours (single-grain: GF: 7.6 g vs. GC: 12.3 g, p<0.001; multigrain: GF:10.9 g vs. GC: 14.1 g, p-0.009) and nutritional bars (GF: 21.81 g vs. GC:26 g, p-0.028) than their GC counterparts. Similarly, the dietary-fiber content of GF pasta and macaroni products, cereal flours, cereal premix and nutritional bars of GF foods was significantly lower than their GC counterparts. Gluten-free bread and confectionary items, biscuits and cookies and snacks had higher total fats and trans-fat content than their GC counterparts. Gluten-free cereal-based snacks had higher sodium content than their GC counterparts (GF: 820 mg vs. GC:670 mg; p<0.001). GF foods are significantly more expensive, contain less protein and dietary fiber and higher fat, trans-fat and sodium than their GC counterparts. Strategies must be developed to reduce the cost and improve the nutritional profile of GF foods.

Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics

ABSTRACT Market demand for thermostable, nondairy synbiotic foods increases. This study examines the physicochemical, functional, and sensory properties of pasta made from gluten-free composite flour obtained from pseudocereal blends compared with wheat pasta. B. coagulans Unique IS2 spores were mixed with a composite flour blend comprising amaranth, quinoa, and buckwheat for synbiotic pasta production. The gluten-free pasta made from a composite blend of pseudocereals differs significantly from conventional wheat pasta in technological characteristics and sensory attributes. However, enhanced nutritional quality, antioxidant activity, total phenolic content, and 65% higher fiber content were obtained. Pseudocereals and psyllium husk’s prebiotic properties led to gluten-free Synbiotic pasta with potential health benefits. B. coagulans Unique IS2 survived pasta production and cooking, with a survival count of 7.0 log10 CFU/g, indicating potential benefits for consumers. The 90.42% B. coagulans Unique IS2 spores survived in cooked Synbiotic pasta after completion of in-vitro stimulated digestion.

Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients

Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients.

Gluten-free pasta as an alternative in the diet of patients with celiac disease.

Celiac disease (CD) is an autoimmune disorder that produces inflammation in the gut mucosa, affecting nutrient digestion and absorption. CD affects 0.3% to 1.0% of the world's population and only 15% have a clinical diagnosis. The only effective treatment is a gluten-free diet. The objective of this study was to develop a dough for gluten-free pastaprepared with mixtures of flours from corn, amaranth, soy, and rice. According to the FAO standard of 1975, the resultant mixtures should have a protein content greater than 11.0% and a chemical rating of not less than 70. Three mixtures were obtained: corn‒soy (81-19), corn‒rice‒soy (48-37-15), and corn‒rice‒amaranth (49-32-14). To improve the handling of the pasta and its physical characteristics (sedimentation, degree of absorption, and cracked shaped pasta) compared to a control (commercial) gluten-free pasta, carboxymethylcellulose, an emulsifier (distilled monoglycerides), and egg albumin were added at concentrations of 0.3, 0.5, and 5.0%, respectively. The corn flour was pregelatinized, and the extrusion was repeated twice.The experimental pasta had a protein content of 14.0%, which was higher than the commercial pasta (4.5%), and a gluten content of less than 20mg/kg which, according to the Codex Alimentarius International Food Standard (2015), it is consideredgluten-free. The corn‒rice‒soy pasta obtained had an acceptance and liking similar to a commercial brand.This pasta may widen the gluten-free products commercially available to CD patients in Mexico, which nowadays is limited and expensive. PRACTICAL APPLICATION: Raw materials available in our country were selected to promote their consumption and diversify the ingredients used in the production of gluten-free products. The pasta obtained presented a higher nutritional content than a commercial gluten-free pasta and was comparable to that of a pasta made with wheat.

The frequency of selective functional foods consumption is related to improved anthropometric obesity indices: A cross-sectional study in Greek and Cyprian adults

Background: Obesity remains a public health problem. Recent, novel strategies suggest thefrequent inclusion of functional foods for better management of adiposity markers and obesityprevention. Numerous epidemiological and clinical studies demonstrate specific naturalfunctional foods of the Mediterranean Diet and innovative processed foods, enhanced withbioactive compounds, that they may present a possible beneficial role on this approach. Methods: In this cross-sectional epidemiological study, 319 Greeks and Cyprians, aged 18-75years were voluntary recruited in personal interviews. A validated Functional Food Frequency ofConsumption (FFFQ) was filled out, recording the frequency of selective functional foodsconsumption, following by anthropometric and body composition evaluations. Data collectionand statistical analysis were conducted, to assess the possible association of functional foodsfrequency of consumption with adiposity markers. Results: Olive oil is a main part of the daily diet of the representative sample of Greek andCyprian population and its frequency of intake was inversely related to body weight, taking intoaccount the lifestyle pattern and social parameters. Considering general habits andsociodemographic characteristics, Body Mass Index (BMI) was directly associated with thefrequency of consumption of split peas, turmeric, cinnamon, honey, whole wheat- and gluten-free pasta, as well as of gluten-free and enhanced bakeries. These functional food groups areconsumed by majority in a monthly basis, except of honey which is weekly consumed by themajority of the study population. Conclusion: The results suggest that the daily intake of olive oil, as the main characteristic ofMediterranean Diet, may be effective on body weight management. The frequency rise ofspecific spices, honey, functional pasta and bakeries consumption, may lead to increases inmarkers of adiposity. Further research is needed to safely conclude to these claims and theimplementation of nutritional treatment programs with functional foods may prove effective inthe prevention and management of obesity. Keywords: epidemiological study; functional foods; frequency of consumption; obesity;adiposity association; Greeks; Cyprians

Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato

Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato

Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Amaranth is one of the gluten-free pseudocereals and is suitable for celiac disease. This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta during 3 months. The prepared pasta was analyzed for its quality characteristics such as chemical composition, cooking loss, texture, color, and amylose leach out and was subjected to farinograph and extensograph tests and scanning electron microscopy (SEM). The results showed that the addition of amaranth flour weakens the rheological characteristics of pasta dough. Amaranth flour had a significant effect on the physicochemical properties of pasta (p&lt;0.05). The lowest moisture content, fat, protein, and fiber were observed in the control sample, and the highest amounts were observed in the A20 sample. The moisture content decreased during storage. The control and A20 samples recorded the lowest and highest cooking loss, respectively. The addition of amaranth decreased the hardness, lightness (L), and yellowness (b∗) and increased the redness (a∗) of pasta. The amylose leach out in the cooking water of all amaranth pasta ranged from 2.03 g to 3.38 g/100 g which was lower than that of the control (4.95 g/100 g). The structure of control pasta is an interwoven network of gluten with many holes and swollen starch granules. A more uniform structure with fewer holes and a looser gluten network was observed in the microstructure of amaranth pasta. A10 treatment obtained the highest score of sensory evaluation. In conclusion, the amaranth flour has a good potential to be used in functional foods and gluten-free pasta. A20 was favorable in terms of physicochemical characteristics, and A10 was the best in terms of sensory characteristics.

Nutritional optimization through linear programming of climate-smart and gluten free pasta

Designing food formulations is an important approach to meet a set of nutritional needs and to address malnutrition issues. Linear programming is an appropriate tool for designing novel nutritionally optimized formulations based on a combination of gluten-free climate-smart crops. Four nutritionally optimized cowpea-based pasta formulations in association or not with teff and/or amaranth leaves (AL) were designed to meet a woman's protein requirements in terms of quantity and quality, fibers, ω6/ω3, iron, zinc and B9 vitamin, while limiting antinutritional factors such as phytates. To predict the processability of the flours into pasta and the visual acceptance of future pasta by consumers, the antioxidant and oxidant capacities of flours were measured and their color compared with the color of durum wheat semolina (DWS). The formulation combining cowpea and AL had the highest nutritional composition and lowest impact of phytates. The formulation with cowpea, teff and AL seems to be the easiest to process thanks to its lower lipoxygenase activity and the higher antioxidant capacity, followed by the teff-cowpea formulation. The color of the formulation that only contained cowpea was closest to DWS.

Effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of gluten-free pasta made from broken rice and chickpea flours

Gluten-free pasta (GFP) can be produced using materials such as broken rice and chickpea flour. The objective of this work was to study the effect of the extrusion process on the physicochemical, phytochemical, and cooking properties of GFP. The effect of the extrusion temperature (ET: 90.18–123.8 °C), the screw speed (SS: 76.6–157.3 rpm), and the chickpea flour content (CHF: 0.23–23.7 %) was studied using the response surface methodology for the statistical analysis. The cooking loss diminished by combining high ET with intermediates CHF, and by combining intermediates SS with intermediates-high CHF. The cooking time diminished by combining high ET with high CHF and intermediates-high SS. The color b* increased at high CHF. The total phenolic compounds decreased by combining low ET with low CHF, and by combining low ET with high SS. The optimal conditions were ET = 117 °C, SS = 134.4 rpm, and CHF = 12.57 %. The total, insoluble, and soluble dietary fiber was higher in the extruded treatment compared with the unextruded mixture. GFP with similar sensory acceptability to a commercial product was obtained, showing adequate physicochemical, phytochemical, and cooking properties, whose consumption presents potential health benefits.