ArticleFrontiers in nutrition2026
Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: The 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. Methods: Tagliatelle 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. Results: Carob 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. Discussion: Carob 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.
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