Development and Characterization of Gluten-Free Pasta from Germinated Chickpea Flour: Functional Nutritional and Textural Properties

Abstract

This study aimed to develop and characterize a gluten-free pasta using germinated chickpea flour, soy protein isolate, xanthan gum, and salt as a healthier alternative to wheat-based pasta. The objective was to optimize the formulation to minimize cooking loss, enhance sensory qualities, and improve nutritional and functional properties suitable for individuals with celiac disease or gluten intolerance. Gluten-free pasta samples were produced using single-screw extrusion. Response Surface Methodology (RSM) with a Box–Behnken Design (BBD) was used to optimize ingredient levels. The physicochemical, nutritional, textural, antioxidant, and sensory properties of chickpea-based pasta (CP) were evaluated and compared with a wheat-based control (C). Functional properties of germinated chickpea flour were also analyzed, including water and oil absorption capacities. The optimized gluten-free pasta showed higher protein (18.03%), fiber (3.08%), ash (4.49%), and antioxidant activity (49.99%) compared to the control. It also exhibited shorter cooking time, improved texture, and greater consumer acceptance. Germination significantly enhanced the functional properties of chickpea flour, contributing to better pasta structure. Colorimetric analysis indicated a darker color, while textural analysis showed increased chewiness and hardness, both of which correlated positively with sensory preference. The results demonstrate that germinated chickpea flour, combined with extrusion technology, can produce gluten-free pasta with superior nutritional quality and functional attributes compared to traditional wheat pasta. The enhanced structural integrity, improved sensory profile, and higher antioxidant activity suggest its potential for commercial-scale production. This formulation offers a promising alternative for consumers seeking nutrient-rich, gluten-free products.