Evaluate Gluten-free Macaroni with Chia Seeds and Psyllium as Alternative Gluten to Celiac Diseases

Abstract

This investigation was accomplished to evaluate the raw materials like wheat flour 72% extract, chia seeds, soybean, yellow maize, and psyllium as alternative gluten to prepare different blends of macaroni gluten-free (GF) for celiac diseases (CD). Chemical composition, total dietary fiber fractions, minerals content, antioxidant capacity, and their activity were determined in raw materials. From the results, it could be noticed that the soybean and chia had the highest content from protein and total lipids; meanwhile, the psyllium had contained the highest amounts from crude fiber and dietary fibers fractions. Minerals content observed that the chia, soybean, and yellow maize have the highest amounts from the Mg, Na, K, P, and F, respectively, than other raw materials. Moreover, soybean, yellow maize and chia had the highest contents in antioxidant capacity and activity. The quality of the macaroni at different levels was evaluated through cooking tests (increase in weight and volume, and cooking loss), chemical composition (starch, amylose, and amylopectin), and color, also, sensory analysis by means of acceptance testing. The results reported that the gluten-free macaroni had higher nutritional value and superior technological characteristics. Sensory analysis results showed that pasta with 50% chia, 25% soybean, 20 maize and 5% psyllium had higher rates of acceptability then came followed by 50% chia, 30% soybean, and 15maize, 5% psyllium, and 50% chia, 35% soybean, and 10 maize, 5% psyllium. Meanwhile, the macaroni with the worst acceptance in the blend was the one with 50% chia flour, soybean 40%, yellow maize 5%, and psyllium 5%, and also it was triggered the lowest acceptance with regards to color. From the obvious results, it could be recommended that the macaroni which consists till 50% chia, 35% soybean, 10% yellow maize, and 5% psyllium was with increased in nutrition value and color.