This study was carried out to evaluate semolina flour (SF), wheat flour (WF), quinoa (Chenopodium quinoa Willd.) flour (QF), spirulina algae powder (SAP) and their blends for production of gluten-free pasta and bread suitable for celiac patients. Pasta made of 100% semolina and pan bread made of 100% WF were prepared for comparison with pasta and pan bread from QF and blends with SAP at different levels (5, 10 and 15%). The chemical composition, rheological properties, color attributes, cooking quality, baking quality, sensory properties and texture analysis of the pasta and pan bread were investigated. SAP was added to QF at 5, 10 and 15% levels. The results show that SAP is marked by higher protein (63.65%), fat (6.18%), and ash (12.50%) contents. Thus, raising the mixing level of SAP with QF resulted in an increase in the nutritional value of pasta and pan bread. Moreover, these high-protein products improved basal metabolic rate, preserved body muscle mass, and decreased body fat percentage. Farinograph characteristics demonstrated that water absorption, arrival time, dough development time, and stability grew as the ratio of SAP in QF increased. The addition of SAP to QF in increasing proportions from 5% to 15% decreased the elasticity and proportional number, while the extensibility and energy of the dough increased. Also, addition of SAP to QF at different levels (5 to 15%) decreased all viscoamylograph parameters except for the temperature of transition, which increased. In regard to cooking quality, all the pasta samples prepared by mixing SAP with QF had higher weight, volume, and cooking loss than the control. Additionally, while all samples of pasta and pan bread passed the sensory test, those that contained SAP had greater sensory qualities and nutritional value. These products are suitable for athletes and for patients with celiac disease and obesity.

Globally, there is an increased demand for plant- and animal-derived proteins. However, animal-derived proteins are still expensive and expected to negatively impact the environment. Sunflower seeds, an excellent source of proteins, are one of the most critical oilseeds produced in the world markets. This study used sunflower meal protein isolate (SMPI), wheat flour (WF), and their blends to make pasta with good sensory features and higher nutritional value. The chemical and amino acid compositions, rheological properties, color attributes, cooking quality, sensory properties, and texture analysis of pasta were evaluated. SMPI showed a high protein content (87.12%) compared to WF (10.90%). The pasta was made from WF with supplementing SMPI at three concentrations (3.0, 6.0, and 9.0% w/w) to improve the nutritional quality. Farinograph parameters showed that water absorption, arrival time, dough development time, mixing tolerance index, dough weakening, and dough stability increased as the percentage of SMPI in the blends increased. The results also showed that the color (L*, a*, and b*) of pasta samples was darker as the mixing level of SMPI increased. The obtained sensorial results confirmed this result. The cooking quality of pasta revealed that the weight, volume, and cooking loss of prepared pasta with SMPI (3.0–9.0%) increased compared to the control sample (pasta with 100% WF). Moreover, sensory evaluation of pasta revealed that all samples were acceptable. Nonetheless, mouth feel and overall acceptability of pasta reinforced with 3.0 and 6.0% SMPI did not notably impact the pasta compared to the control sample, while flavor did not significantly influence the pasta with 3.0% SMPI. These findings demonstrated that pasta supplemented with SMPI could benefit the pasta industry, which requires a suitable technological process to obtain novel products.

This study evaluated the effects of incorporating spirulina algae powder (SAP) at 3%, 6%, and 9% into quinoa flour (QF) blends to produce gluten-free biscuits and snacks, compared to a 100% QF control. The chemical composition, mineral and amino acid content, antioxidant capacity, starch gelatinization, color, baking quality, sensory properties, and texture were analyzed. SAP was found to have high protein (62.50%), fat (5.92%), and ash (12.90%) content. Increasing the SAP concentration in QF blends resulted in a dose-dependent enhancement in the nutritional value of the biscuits and snacks. Farinograph analysis indicated a positive relationship between SAP percentage and water absorption. The inclusion of SAP significantly altered differential scanning calorimetry (DSC) and viscoamylograph parameters. Biscuit weight, volume, and specific volume decreased with increasing SAP levels. Hunter color measurements showed a SAP concentration-dependent darkening effect, which was supported by sensory assessments. The 9% SAP biscuits and snacks exhibited the greatest antioxidant activity, with DPPH values of 50.18 and 43.6 µmol/g, respectively, and reducing power values of 41.49 and 36.58 µmol/g, respectively. Overall, while all samples were deemed acceptable, the 3% and 6% SAP formulations generally demonstrated better sensory characteristics and improved nutritional profiles, suggesting their potential as suitable options for individuals with gluten sensitivities.

The production of high-quality gluten-free pasta remains a persistent challenge, as it is the only effective dietary treatment for individuals with celiac disease. This study aimed to develop and evaluate high-protein gluten-free pasta (GFP) with acceptable quality. To increase GFP quality, response surface methodology (RSM) was employed to identify the optimal ratios of xanthan gum (XG) and guar gum (GG) as binding agents. The optimal concentrations of these hydrocolloids, determined as 2.00% XG and 0.75% GG, were used to formulate a GFP based on rice flour (RF), oat flour (OAF), and lentil flour (LF) at varying concentrations. The impacts of different formulations on pasting behavior and functional properties were assessed. The final products were evaluated for their physicochemical properties, hardness, phenolic content, protein digestibility, cooking quality, and sensory attributes. Notably, compared with RF, OAF resulted in a decreased peak viscosity (684.10 to 488.00 cP) and holding strength (548.90 to 357.60 cP), with a higher pasting temperature (59.10 to 63.40 °C) and breakdown (99.18 to 130 cP). LF negatively affected these parameters, which decreased proportionally with increasing LF replacement levels. Compared with RF, OAF resulted in significantly lower swelling power (6.88 to 4.96 g/g) and higher oil holding capacity (157 to 1.80 g/g). Higher LF levels reduce raw pasta hardness but positively impact the phenolic content and protein digestibility of cooked pasta. Sensory evaluations revealed that LF improved color, taste, and overall acceptability. This study contributes to the development of high-quality GFP, addressing both technological and nutritional challenges in gluten-free pasta production.

α-gliadin has been proven to be the cause of gliadin's toxicity for celiac patients because it is highly immunogenic. Therefore, the effect of Aspergillus niger protease on gliadin degradation under different conditions (concentration, pH, incubation time, and temperature) was carried out. A sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) test revealed the ability of fungal protease to degrade gliadin. According to the results, the optimal conditions to completely degrade α-, β-, γ-, and ω-gliadin were 0.3 g fungal enzyme/100 g wheat flour under pH 3 for 16 hours at 55 °C.