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Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional; functional; and sensory properties
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DOI：10.3389/fnut.2026.1920486.png)
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Abstract
En 中文
IntroductionThe development of nutritionally improved gluten-free pasta remains a major challenge due to limitations in texture; functionality; and consumer acceptance. This study aimed to develop a novel carob-enriched gluten-free tagliatelle by partially substituting a chickpea-teff formulation with carob flour (10-30%; w/w) and to investigate the relationships between carob bioactives and the physical; functional; and sensory properties of the resulting pasta.MethodsTagliatelle samples containing different levels of carob flour were produced and characterized through physicochemical; technological; and sensory analyses. Phenolic compounds; antioxidant capacity; starch hydrolysis; and anti-inflammatory activity were evaluated. Oral processing behavior was assessed; and microstructural changes were examined by scanning electron microscopy. Consumer acceptance was tested in both plain and sauce-supplemented preparations.ResultsCarob incorporation induced dose-dependent changes in the phenolic profile; which were associated with increased antioxidant capacity and reduced pro-inflammatory cytokine responses in a 2D intestinal mucosal co-culture model. D-pinitol and condensed tannins were associated with a reduction in starch hydrolysis; supporting a potential glycemic-modulating effect. Carob-enriched samples required a greater number of chews and generated harder; less adhesive boli; suggesting enhanced satiation potential. From a technological perspective; carob addition improved post-cooking firmness; water absorption; and swelling index; while scanning electron microscopy revealed the formation of a denser and more cohesive matrix. Sensory evaluation showed good overall acceptance; particularly among individuals with celiac disease.DiscussionCarob flour proved to be a technologically and functionally effective ingredient for gluten-free pasta formulation. A substitution level of 20% provided the best balance between technological performance; functional properties; and consumer acceptance. These findings support the use of carob flour as an evidence-based strategy for developing cereal-free gluten-free products with enhanced nutritional value and health-promoting potential.
Keywords:
antioxidant capacity
anti-inflammatory activity
oral behavior
plant-based food
celiac diet
Ceratonia siliqua
glycemic modulation
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