Effect of alternative hydrocolloids in gluten‐free chickpea pasta

Summary Legume pasta is a sustainable product that improves the nutritional quality of food pyramids. This study evaluates the use of alternative hydrocolloids in the production of gluten‐free chickpea (Cicer arietinum L.) pasta. The cooking quality and the texture of chickpea pasta made with gledis (Gleditsia triacanthos) gum and brea (Cercidium praecox) gum were determined and compared to those actually used in the food industry. The pasta made with gledis and brea had similar physiochemical qualities as pasta made with xanthan gum and carboxy methylcellulose. The firmness achieved with gledis was higher than the other hydrocolloids. For further studies, a sensory analysis was done and sensorial attributes of pasta were similar in all samples. Pasta made with gledis was preferred. Alternative hydrocolloids can be used in the emerging gluten‐free pasta industry with the same cooking quality and texture as those actually used. The studies of these hydrocolloids should be extended to other food products. Evaluation of alternative hydrocolloids.