Pâtes alimentaires sans gluten traditionnelles type « Rechta » : formulation avec améliorants naturels.

Abstract

The objective of this study was to diversify the diet of Algerian celiac patients through the manufacture of traditional laminated pasta type ""Rechta"". The use of hydro-thermally treated flours, the addition of hydrocolloids (guar gum and albumin eggs) as well as pomegranate seeds and chestnut flour aimed at improving the technological, organoleptic and nutritional properties of gluten-free pasta. The household’s survey in the commune of Constantine allowed to establish the flow diagram of the targeted pasta. The response surface methodology optimized gluten-free production based on corn-field bean formula improved by a treated corn (TC) and rice-field bean formula improved by a treated rice (TR), guar gum (GG) and egg albumin (EA) respectively. Two types of plant ingredients were used to enrich the best optimal pasta type ""Rechta"" from the FRF, pomegranate seed powder (PSP) and chestnut flour (CF) with different levels: (0 ; 2.5 ; 5 ; 7.5 ; 10 ; 12.5 % w/w) et (0 ; 10 ; 20 ; 30 ; 40 ; 50 % w/w) respectively. The technological and sensory quality was assessed. The phenolic acid profile and the evaluation of antioxidant activity were performed. The results obtained for the hydro-thermal treatment indicate low cooking losses (9.49 %) and better firmness (339.85 N) for the formula (FTR-F) compared to that of the formula (FTC-F) with (11.03 %) and (313.03 N) respectively. The sensory results depicted a better appreciation of rice-based pasta than that of corn. The technological results obtained for the hydrocolloids (GG, EA) indicate good culinary and textural aptitudes with (8.98 % cooking losses and 385.10 N of firmness for the case of GG and 9.45 % cooking losses and 354. 78 N of firmness for the case of EA) against respectively (14.45 % cooking losses and 294.25 N of firmness) for the control gluten-free pasta. The microstructure of optima’s gluten free pastas from FRF indicated that the incorporation of guar gum resulted in a more homogeneous and smooth structure with good ability to integrate starch granules into a gluten-free matrix compared to other improved pastas (treated rice or egg albumins). The results of the technological and sensory characteristics of the optima’s gluten-free pastas compared to the control wheat pasta indicate that the guar gum exhibits a more significant improving effect (p < 0.05) on all quality parameters. Optimal GF pasta 3 (FRF-GG) was ranked first after the wheat control pasta. It was therefore retained for the work of nutritional enrichment. Enrichment in PSP and CF indicates both improved antioxidant properties and changes in the technological and sensory quality of gluten-free pasta. Consideration of the results of the technological, sensory and nutritional characterization made it possible to select an optimum with 7.5 % for the PSP and an optimum of 30 % for the CF.