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

QR code

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...

Volledige beschrijving

Bewaard in:

Bibliografische gegevens
Hoofdauteurs:	S. S. Smuda, R. M. Mohamed, T. G. Abedelmaksoud
Formaat:	Artikel
Taal:	Russisch
Gepubliceerd in:	Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2024-10-01
Reeks:	Пищевые системы
Onderwerpen:	gluten-free pasta celiac disease chickpea carob beetroot and spinach
Online toegang:	https://www.fsjour.com/jour/article/view/563
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

Gelijkaardige items

Investigation of the amino acid composition of gluten-free biscuit with carob
door: S. S. Zyuzina, et al.
Gepubliceerd in: (2024-04-01)

Investigation of quality indicators of flour made of chickpea, corn and rice
door: G. Y. Arutyunova, et al.
Gepubliceerd in: (2024-04-01)

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread
door: Saad, A. Mahgoub
Gepubliceerd in: (2023-03-01)

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours
door: Simone de Souza Fernandes, et al.
Gepubliceerd in: (2025-07-01)

Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida)
door: G. N. Dubtsova, et al.
Gepubliceerd in: (2024-07-01)

Spinach, Malabar—Basella rubra L.
door: James M. Stephens
Gepubliceerd in: (2003-05-01)

Environmental factors and cultural measures affecting the nitrate content in spinach /
door: Breimer, T.
Gepubliceerd in: (1982)

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods
door: Heba, A. Barakat, et al.
Gepubliceerd in: (2024-06-01)

Spinach, New Zealand—Tetragonia tetragonioides (Pallas) O. Ktze.
door: James M. Stephens
Gepubliceerd in: (2003-05-01)

Improving the technology of gluten-free bread from composite flour mixtures
door: A. I. Soloveva, et al.
Gepubliceerd in: (2024-07-01)

Investigation of Gluten Contamination in Commercial Hydrated Cassava Starch and Its Physicochemical Properties
door: Marina Magalhães Cardoso Malta, et al.
Gepubliceerd in: (2025-07-01)

Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders
door: Ricardo H. Hernández-Figueroa, et al.
Gepubliceerd in: (2025-07-01)

Enhancing Mineral Content in Cookies: Beetroot and Holy Basil Composite Flour with Butter and Margarine
door: Lucia Crysanthy Soedirga, et al.
Gepubliceerd in: (2025-04-01)

Gluten-Free Diet in Children with Dermatologic Pathology
door: Leonid A. Opryatin, et al.
Gepubliceerd in: (2022-03-01)

The factors obstaculating adherence to the gluten free diet in the youth bands: an observational study
door: Bartolomeo Rinaldi, et al.
Gepubliceerd in: (2023-10-01)

STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS
door: D. D. Makarova, et al.
Gepubliceerd in: (2023-01-01)

Microbial Peptidases: Key Players in Reducing Gluten Immunogenicity Through Peptide Degradation
door: Africa Sanchiz, et al.
Gepubliceerd in: (2025-07-01)

Chickpea in the nineties : proceedings of the second International Workshop on Chickpea Improvement, 4-8 Dec., 1989, ICRISAT Center, India /[edited by] B. J. Walby [and] S. D. Hall.
Gepubliceerd in: (1990)

The effectiveness of a gluten-free diet in patients with IgA nephropathy
door: M. E. Mantsaeva, et al.
Gepubliceerd in: (2023-04-01)

OPTIMIZATION OF THE COMPOSITION OF A COMPOSITE MIXTURE BASED ON GLUTEN-FREE RAW MATERIALS
door: P. K. Garkina, et al.
Gepubliceerd in: (2022-08-01)

Potential of Carob Pulp Powder: Influence of Cultivar on Nutritional Composition, Antioxidant Activity, and Functional Properties
door: Carme Garau, et al.
Gepubliceerd in: (2025-06-01)

Evaluation of Quality of Life in Adult Celiac Patients Living in Lithuania and Their Compliance with a Gluten-Free Diet: A Pilot Study
door: Yeliz Serin, et al.
Gepubliceerd in: (2025-07-01)

Proceedings of the International Workshop on Chickpea Improvement, Hyderabad, India, 28 Feb.-2 Mar. 1979
Gepubliceerd in: (1980)

The characteristics of the winter durum wheat varieties according to grain quality and pasta properties
door: N. S. Kravchenko, et al.
Gepubliceerd in: (2020-07-01)

Antioxidant and Antiglycation Properties of Carob Flour Extracts: Evaluating Their Potential as a Functional Ingredient in Health-Oriented Foods and Supplements
door: Marta Mesías, et al.
Gepubliceerd in: (2025-06-01)

Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed
door: Leire Cantero-Ruiz de Eguino, et al.
Gepubliceerd in: (2025-12-01)

Improvement of cupcake technologies adapted for gluten enteropathy
door: Yu. V. Ushakova, et al.
Gepubliceerd in: (2019-09-01)

IgA nephropathy and celiac disease: pathogenetic relationship of diseases and the possibility of a gluten-free diet
door: M. E. Mantsaeva, et al.
Gepubliceerd in: (2021-09-01)

Quality of Life of Patients with Celiac Disease on Gluten-Free Diet: Narrative Review
door: Anatoly I. Khavkin, et al.
Gepubliceerd in: (2025-07-01)

Carob–Thyme Intercropping Systems Can Improve Yield Efficiency and Environmental Footprint Compared to Conservation Tillage
door: Sofia Matsi, et al.
Gepubliceerd in: (2025-06-01)

Tofacitinib in Celiac Disease: Inducing Gluten Tolerance While Treating Psoriasis and Alopecia Areata
door: Anna Bowling, BS, et al.
Gepubliceerd in: (2025-08-01)

Development of technological solutions to increase the biological value of gluten-free bread
door: N. A. Pankratyeva, et al.
Gepubliceerd in: (2024-01-01)

The effectiveness of the protective role of beetroot juice for the male reproductive system of albino rats against the toxicity of cadmium chloride
door: Qasim Azeez Razooqi AL-Janabi, et al.
Gepubliceerd in: (2019-03-01)

Ecological testing of varieties beetroot selection of FSBSI FSVC
door: S. A. Vetrova, et al.
Gepubliceerd in: (2023-02-01)

The Gluten-free diet and oncological prevention – the importance of a conscious lifestyle for physically active people – A Literature Review
door: Julia Wątor, et al.
Gepubliceerd in: (2025-07-01)

Fast-track analysis of beetroot using the liquid generated during the cooking processOpen Data is available at under the name “UBU-Polymers Research Group 02062025″.
door: María Gaona-Ruiz, et al.
Gepubliceerd in: (2025-12-01)

Development of fortified pasta products with reduced calorie content using Viburunum opulus L. meal
door: O. Ya. Kolman, et al.
Gepubliceerd in: (2024-12-01)

Processes of Heat and Mass Transfer during Drying of Red Beetroot
door: Zhanna Petrova, et al.
Gepubliceerd in: (2020-12-01)

EFFECT OF SPRAYING WITH BEETROOT EXTRACT AND POTASSIUM SULFATE ON SOME VEGETATIVE, CHEMICAL, AND FRUIT CHARACTERISTICS OF STRAWBERRY PLANT, VARIETY RUBY GEM
door: H. H. Al-Omrani, et al.
Gepubliceerd in: (2025-06-01)

YIELD ASSESSMENT OF BEETROOT AND POTATO, CULTIVATED ON ORDINARY CHERNOZEM CONTAMINATED WITH HEAVY METALS
door: N. V. Gromakova
Gepubliceerd in: (2018-02-01)