In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p \ 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.

In this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0–30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 × 4) × 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.

Turkish couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk. In this research, wheat flour used in couscous production to cover bulgur was replaced with chickpea flour (CPF) up to 100% to improve the nutritional status of couscous. Technological properties, color values, chemical and sensory properties of couscous samples were determined. Technological properties of couscous were affected negatively by the increasing CPF amounts in couscous formulation. The color values of couscous samples with 75-100% CPF were darker than the others. The ash, protein and cellulose contents of the couscous increased with increasing amount of CPF. Rich phytic acid (PA) content of CPF significantly (P < 0.05) affected the PA content of the end products. PA contents of 100% CPF added couscous samples were found 4.4 times higher than the control sample. Ca, Mg, K, P, Fe and Zn amounts increased at different degrees with CPF addition. CPF affected flavor, firmness, stickiness and overall acceptability of couscous significantly (P < 0.05). As a result, CPF substitution decreased the cooking properties but increased nutritional and sensory properties except 100% substitution level compared with control samples. Acceptable CPF level was found as 50% in terms of technological, nutritional and sensory and also functional properties of couscous.

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