Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Short abstract. The quality of three gluten free spaghetti typologies, made from amaranthus flour plus the addition of quinoa(CQA), broad bean (CBA) or chick pea (CCA) was compared to that of spaghetti made of durum semolina (CTRL). Breakage susceptibility of dry spaghetti, cooking resistance, instrumental stickiness in cooking and over cooking, cooking loss were determined. The spaghetti obtained fromamaranthus flour when compared to the CTRL, had equal or lower dry breakage susceptibility and cooking resistance, higher cooking loss and visibly lower instrumental stickiness. However, sensory differences were not observed.