Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties.

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.