Development and characterization of eight gluten-free pasta formulations based on quinoa, buckwheat, and amaranth enriched with tiger nut (Cyperus esculentus L.)

O. Aissaoui¹*, N. Boukhari², L. Terki²³, L. Khelouia², A. Kahlouche⁴, R. Mouzali¹ and A. Yassaad Cherif¹

¹Food Technology Department, Food Technology and Human Nutrition Laboratory, National Higher School of Agronomy, DZ16000, El Harrach, Algiers, Algeria
²Department of Food Science, Institute of Science and Applied Technology, Faculty of natural and life sciences, University of Saad Dahlab, DZ09000 Blida, Algeria
³Research Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, University of Bejaia, DZ06000, Bejaia, Algeria
⁴High School of Food Science and Agri-Food Industries, 7 Ahmed Hamidouche avenue, DZ16200, El Harrach, Algiers, Algeria
*Correspondence: ourida.aissaoui@edu.ensa.dz

Abstract:

The aim of this study was to develop gluten-free pasta (GFP) using pseudocereals; quinoa (Q), amaranth (A), and buckwheat (B), enriched with tiger nut flour (Cyperus esculentus L.), and to optimise its nutritional and organoleptic qualities through a simplex-centroid mixture design. The results showed that pseudocereals significantly improved the nutritional profile of pasta, particularly in terms of protein, fiber, and minerals, increasing them to 10.43 g, 7.89 g, and 3.27 g, respectively. Cooking losses, starch degradation, and a high swelling index were observed in the gluten-free tagliatelle following cooking. Buckwheat exhibited the lowest cooking loss (16%) and reduced acidity. Quinoa and amaranth showed higher cooking losses (24% and intermediate values, respectively). The ternary mixture of the three pseudocereals yielded the best overall cooking quality. Sensory analysis revealed that the GFP presented a light brown colour, a nutty aroma, a slight bitterness, and satisfactory firmness. This study contributes to the diversification of alternatives to conventional wheat-based pasta and to the development of products tailored to consumers seeking gluten-free, nutritious, and potentially functional foods. It also aligns with a broader effort to promote the valorisation of plant-based raw materials of agri-food interest and to support the development of innovative products with higher added value.

Key words:

cooking quality, nutritional values, pasta, pseudo cereal, sensory analysis, simplex-centroid mixture design

Potential impacts of chitosan on growth, yield, endogenous phytohormones, and antioxidants of wheat plant grown under sandy soil conditions

H.M.S. El-Bassiouny¹, M.M.S. Abdallah¹, N.M. Al-Ashkar¹ and B.A. Bakry²

¹Botany Department, Agricultural and Biological Research Institute, National Research Centre, 33 El Bohouth Street P.O. 12622. Dokki, Giza, Egypt
²Field Crops Research Department, Agricultural and Biological Research Institute, National Research Centre, 33 El Bohouth Street P.O. 12622. Dokki, Giza, Egypt
Corresponding author: maha_eg1908@yahoo.fr

Abstract:

A field experiment was carried out in sandy soil, during two winter successive seasons to study the impacts of different concentrations of chitosan (50, 100 & 150 mg L^-1) on several growth parameters and biochemical changes as well as quantitative and qualitative grain yield. Foliar treatment of chitosan significantly increased the growth parameters concurrently with an increment in the photosynthetic pigments, total soluble sugar, proline, free amino acid total carbohydrates, antioxidant activities, phenol, flavonoids, and some minerals nutrition of wheat plant. Wheat plants treated with chitosan at different concentrations significantly increased different endogenous phytohormones auxins (IAA), abscisic acid (ABA), gibberellins (GAs), and cytokinins (Cyt), as compared with the untreated plants. Moreover, chitosan concentrations induced significantly increments in grains yield, nutritive values, carbohydrates %, proteins %, antioxidant compounds and macronutrients of the grain yield. Cultivation of wheat plants under sandy soil conditions and treated with foliar application of 100 mg^-1 chitosan gave the higher values of the grain yield as well as the nutritional values contents.

Key words: