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