الفهرس 
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Abstract
The aglutenics biscuit and pasta are intended to those persons who are suffering gluten intolerance, also named celiac disease. In this study, the gluten-free biscuits were prepared from the following flours: rice flour (RF), soybeans flour (SF), amaranth flour (AF), quinoa flour (QF), sweet potato flour (SPF), potato flour (PF) and taro flour (TF). In gluten-free pasta, AF, QF, SPF and TF were used with: rice flour, xanthan-gum, and egg. The optimization of the aglutenics pasta manufacture recipe was realized through Response Surface Methodology (RSM). Samples of biscuits or pasta were subjected to the physico-chemical and sensonrial analyses in order to assess the blending influence on the biscuits or pasta quality. The blend with 50: 50 (RF: AR or OF), 40:30:30 (RF: AF: QF) led to the highest acceptability, besdies RF 100% and RF (70%): SF (10%): tuber flours (20%) [SPF (20%): PF (15%): TF (10%)]. The optimum conditions (Desirability= 0.662) obtained for gluten-free pasta were amaranths (10%), quinoa (12.5%), sweet potato (15%) and taro (2%) flours. It can be concluded that the rice-based composite flour with the some pseudocereals and tuber flours could be served as a right alternative to wheat flours in the production of gluten-free pasta and biscuitsm.