The Technological Properties of Functional Gluten‐Free Pasta Based on Pseudocereals Improved by the Addition of Fermented Quinoa Flour

This study investigated the impact of fermented quinoa flour (F QF ) addition on the quality of functional gluten‐free pasta formulated from pseudocereal flours. The work is aimed at enhancing the nutritional and technological attributes of gluten‐free products using fermented plant‐based ingredients. F QF was incorporated at levels of 0, 5, 10, 15, and 20 wt.%. The sample containing 10 wt.% F QF exhibited the most desirable overall properties, with a reduced optimal cooking time (8 ′ 39 ′′ ), lower cooking loss (5.63%), and higher cooking index (81.4%). The expansion ratio decreased from 1.42 to 1.30 with increasing F QF content. Color analysis revealed a decrease in L ∗ and a ∗ values and an increase in b ∗, especially in dried samples. Texture analysis showed a decrease in hardness from 1.13 N (control) to 0.73 N (F 20 ). Sensory evaluation confirmed improved acceptability in appearance, aroma, and taste for the 10 wt.% F QF sample. Scanning electron microscopy (SEM) images showed a more porous internal structure in F QF ‐enriched pasta. Rheological tests indicated reduced viscosity and enhanced viscoelastic moduli. Amino acid analysis revealed increased levels of lysine, methionine, and tyrosine. These findings suggest that F QF is a promising ingredient to improve the technological and nutritional quality of gluten‐free pasta without compromising sensory attributes.