Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients

Abstract The demand for gluten-free products for people suffering from a gluten allergy is increasing. Therefore, the aim of this study was to produce high-quality gluten-free pasta from brown rice flour (BRF), quinoa flour (QF) and chickpea flour (CPF), semolina flour (S) was used as control sample. The chemical composition of the raw materials showed the higher protein, carbohydrate and fat content of CPF, S and QF, respectively. In addition, the content of Ca, K, and Fe was higher in CPF. The total concentration of essential amino acids in CPF, BRF and QF was between 38.9 and 34.04%. Pasta was prepared with different levels of CPF, BRF, and QF. The quality of the pasta was evaluated chemically and physically. The chemical analysis showed that the formula (BRQ5) had the highest protein, fat, ash and fiber content. The color analysis showed that the darkness of the pasta increased with increasing QF. The overall acceptability of the different pasta showed that the control (S) had the highest acceptability, followed by BR and BRQ1. The analysis of the texture profile showed that the hardness of the uncooked control pasta was the highest. In summary, it can be recommended to produce gluten-free pasta with the BRQ1 formula.