开发并评估用于乳糜泻患者的由糙米、藜麦和鹰嘴豆制成的无麸质意大利面。
Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients.
作者信息
Hussein Ahmed M S, Mostafa Sayed, Shedeed Naglaa A, Kamil Mohie M, Mostafa Mona Y, Hegazy Nefisa A
机构信息
Department of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt.
Home Economics Department, Faculty of Specific Education, Mansoura University, Elgomhouria Street, Mansoura City, 35516, Egypt.
出版信息
Sci Rep. 2025 Jun 20;15(1):20212. doi: 10.1038/s41598-025-06516-6.
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.
对于患有麸质过敏症的人来说，对无麸质产品的需求正在增加。因此，本研究的目的是用糙米粉（BRF）、藜麦粉（QF）和鹰嘴豆粉（CPF）生产高质量的无麸质意大利面，将粗粒小麦粉（S）用作对照样品。原材料的化学成分显示，CPF、S和QF的蛋白质、碳水化合物和脂肪含量分别较高。此外，CPF中的钙、钾和铁含量较高。CPF、BRF和QF中必需氨基酸的总浓度在38.9%至34.04%之间。用不同水平的CPF、BRF和QF制作意大利面。对意大利面的质量进行了化学和物理评估。化学分析表明，配方（BRQ5）的蛋白质、脂肪、灰分和纤维含量最高。颜色分析表明，意大利面的颜色深度随着QF含量的增加而增加。不同意大利面的总体可接受性表明，对照（S）的可接受性最高，其次是BR和BRQ1。质地剖面分析表明，未煮制的对照意大利面硬度最高。总之，推荐使用BRQ1配方生产无麸质意大利面。
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