Preparation and Evaluation Gluten Free pasta

Abstract

This study aimed to prepare gluten-free pasta for several patients who were gluten sensitive. Therefore, several sources of free gluten raw materials have been evaluated and compared with those of semolina (S) to produce pasta characterized by its high nutritional and sensory properties. For this reason, brown rice flour (BRF),quinoa (QF) and chickpea flour (CPF) have been used to produce high-quality gluten - free pasta. The chemical composition of the raw materials revealed that higher protein, carbohydrate and fat contents were present in the CPF (23.19%),S (74.63%), and QF (6.07%) samples, respectively. Additionally, CPF had relatively high percentages of Ca, K and Fe, while zinc was relatively high in the BRF. Furthermore, the amino acid composition of the tested samples indicated that the total essential amino acid content of CPF, PRF and QF ranged from 38.9–34.04%, whereas that of Semolina flour decreased to 29.95%. On the other hand, different selected formulas have been evaluated chemically, physically and sensorally. Higher crude protein, fat, ash, and fiber contents were found in the BRQ5 formula (40% BRF, 50% QF, and 10% CPF) than in the100% BRF or 100% semolina samples. Additionally, the cooking quality of the BRQ5 paste was relatively high, whereas its weight and volume increased to 300% and 215%, respectively. A color evaluation of the pasta for different formula showed that lightness (L*) decreased as the QF increased. This result was confirmed during sensory evaluation, where a relatively high color value was observed in the control sample and then declined gradually as the percentage of QF increased. The same trend was observed for the overall acceptability of different pasta formulas, where greater acceptability was found in the control sample (100% semolina), followed by BR and then BRQ1. Furthermore, texture profile analysis was used to evaluate the hardness and hardness parameters in different pasta formula for uncooked or cooked pasta. From the previous results that the Pasta formula BRQ1 can be used as a functional past product.