Evidence map›Paper›PMID 40542042›Full record

ArticleScientific reports2025

Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients.

Ahmed M S Hussein, Sayed Mostafa, Naglaa A Shedeed, Mohie M Kamil, Mona Y Mostafa, Nefisa A Hegazy

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In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Ahmed M S HusseinDepartment of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt.
Sayed MostafaDepartment of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt.
Naglaa A ShedeedDepartment of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt. naglaashedeed@gmail.com.
Mohie M KamilDepartment of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt.
Mona Y MostafaHome Economics Department, Faculty of Specific Education, Mansoura University, Elgomhouria Street, Mansoura City, 35516, Egypt.
Nefisa A HegazyDepartment of Food Technology, Food Industries and Nutrition Research Institute, National Research Centre, El-Buhouth Street, Dokki, Cairo, 12622, Egypt.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The demand for gluten-free products for people suffering from a gluten allergy is increasing. Therefore, the aim of this study was to produce high-quality gluten-free pasta from brown rice flour (BRF), quinoa flour (QF) and chickpea flour (CPF), semolina flour (S) was used as control sample. The chemical composition of the raw materials showed the higher protein, carbohydrate and fat content of CPF, S and QF, respectively. In addition, the content of Ca, K, and Fe was higher in CPF. The total concentration of essential amino acids in CPF, BRF and QF was between 38.9 and 34.04%. Pasta was prepared with different levels of CPF, BRF, and QF. The quality of the pasta was evaluated chemically and physically. The chemical analysis showed that the formula (BRQ5) had the highest protein, fat, ash and fiber content. The color analysis showed that the darkness of the pasta increased with increasing QF. The overall acceptability of the different pasta showed that the control (S) had the highest acceptability, followed by BR and BRQ1. The analysis of the texture profile showed that the hardness of the uncooked control pasta was the highest. In summary, it can be recommended to produce gluten-free pasta with the BRQ1 formula.

Indexed as

Celiac DiseaseChenopodium quinoaCicerDiet, Gluten-FreeFlourOryzaGlutensHumansGlutensCeliac patientsChemical analysisCooking qualityOrganoleptic properties and gluten-free pastaPhysical properties

Identifiers

PMID40542042
PMCPMC12181429

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.