Development of Novel Food Products Based on Quinoa

Celiac disease is a lifelong autoimmune condition characterized by an intolerance to specific prolamins in cereals, particularly those with a defined oligopeptide sequence, leading to adverse reactions to gluten. Quinoa is utilized as a gluten substitute or enriched due to its high nutritional value. The objective of this study was to develop and evaluate gluten-free extruded pasta and biscuits formulated with whole grain quinoa flour and various alternative flours (oat, rice, corn), that are characterized by comparable or superior attributes to gluten-containing products. Our approach includes the total substitution of different flours by quinoa flour (Chenopodium quinoa Willd.) to evaluate its effect on their mechanical, physical, nutritional, morphological, optical and textural properties. Incorporating quinoa flour into pasta and biscuits provides notable nutritional benefits, enhancing both the quality and health value of the final products. In pasta, quinoa flour contributes to a protein and fiber-rich composition while preserving a smooth, appealing texture, whereas in biscuits, it improves the nutritional profile and reduces gluten content, making them more suitable for individuals with gluten intolerance. In conclusion, pasta and biscuits, as popular and fast-growing foods, offer strong potential for nutritional enhancement through quinoa-enriched, high-protein varieties suited for large-scale production of healthier alternatives.