Development of gluten-free pasta with chickpeas as a wheat flour substitute and fortified with carob, beetroot, and spinach

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...

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Bibliographic Details
Main Authors: S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-10-01
Series:Пищевые системы
Subjects:
gluten-free pasta
celiac disease
chickpea
carob
beetroot and spinach
Online Access:https://www.fsjour.com/jour/article/view/563
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