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In this work, the formulation of non-conventional gluten-free fresh and dry pasta based on quinoa, maize and defatted soy was optimised. Results showed that the dough samples with high content of maize had the higher value of elongation and shear viscosity and then increased dough firmness. The pre-gelatinised maize content also affected the rheological properties by increasing the dough firmness. Regarding the dry spaghetti sensorial properties, the surface response plot showed that the overall acceptability of both non-cooked and cooked spaghetti increases with the increase of the pre-gelatinised maize content and the decrease of the quinoa flour, whereas the soy flour did not affect the overall quality. In particular, the pre-gelatinised maize improved the resistance to break and the taste of non-cooked and cooked spaghetti, respectively. Regarding the fresh spaghetti, results showed that the overall acceptability for fresh non-cooked spaghetti increases with the increase of the pre-gelatinised maize content and with the decrease of the quinoa flour; whereas, only the pre-gelatinised maize content affected the overall acceptability of fresh cooked spaghetti.

In this work the influence of the soluble fiber content, such as inulin, on both the sensory quality of dry spaghetti based on maize and on the dough rheological properties were evaluated. The inulin was added to the dough up to an amount of 20%. Results showed that the samples with inulin at 5% and 7.5% showed the higher values of elongation and shear viscosity with respect to the other samples, therefore a higher firmness. Regarding the sensorial analysis, all dry sam- ples had a positive score of overall quality; in particular, the sample with 5% of inulin showed the highest score because of the highest resistance to break value. Moreover, the overall quality of the cooked spaghetti samples decreased with the increase of the amount of inulin. In fact, firmness, color and taste attributes decreased with the increase of the inulin amount influencing negatively the overall quality of the spaghetti samples

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A multistep approach is proposed in this study for optimizing the production process of pasta based on nonconventional flours. The spaghetti samples obtained in the first experimental phase (Step 1) were in quinoa and oat base. In the second step (Step 2), legume flour was added. In the next phase (Step 3), oat was substituted with maize. In the final phase (Step 4), quinoa, maize and soy were used. The dough rheological properties and the sensorial parameters of spaghetti were evaluated. In Step 1, the sample with 60% of quinoa, 10% of pregelatinized quinoa and 30% of oat had appropriate firmness to be extruded. The legume flour added to the dough in Step 2 increased its viscosity. In Step 3, the added maize brought about lower values of viscosity. The spaghetti manufactured in Step 4 had viscosity values similar to that of the previous step but close to that of the durum wheat semolina dough. PRACTICAL APPLICATION High protein flours can be added to the semolina or be a substitute in production of nonconventional kinds of “pasta” with healthy characteristics or directed to specific targets, such as people following a celiac diet. The amount of nonconventional flour that can be added to or substituted for semolina represents a compromise between nutritional improvement of the pasta and achievement of satisfactory sensory and functional properties. The present work is focused on the manufacturing of spaghetti based on quinoa, oat, chickpea, broad bean, maize and soy flours. A multistep approach is proposed for optimizing the production process of pasta. Moreover, for each experimental step, the rheological properties of the doughs and the sensory characteristics of the spaghetti samples were evaluated. Results of this study could provide the industry useful information about potential utilizing of different grains in food formulations and product development for new functional foods.