VEGETOS: An International Journal of Plant ResearchOnline ISSN: 2229-4473
Print ISSN: 0970-4078

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Whole Grain Gluten-Free Egg-free High Protein Pasta

Whole Grain Gluten-Free Egg-free High Protein Pasta

The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain, high protein, gluten-free, eggfree pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, high protein, gluten-free, egg-free pasta (fusilli) was prepared with corn (maize), millet, brown rice and sorghum flours, with the addition of whole garbanzo flour to increase the protein content. Dough formulations contained 47% whole grain cereal flour, 47% whole garbanzo flour and 6% guar gum. Taste panels of 67 in-house volunteers judged whole grain corn-garbanzo fusilli pasta was significantly (P ≤ 0.05) better in Color/Appearance than millet-garbanzo and sorghum-garbanzo whole gains pasta. Brown rice-garbanzo pasta was similar to corn-garbanzo and millet-garbanzo pasta in Color/Appearance and significantly better than sorghum-garbanzo pasta. Brown rice-garbanzo pasta was significantly better in Odor/Aroma, Taste/Flavor, and Texture/Mouth feel than other whole grain high protein pasta tested. Acceptance for brown rice-garbanzo and corn-garbanzo pasta was similar and significantly higher than millet-garbanzo and sorghum-garbanzo pasta. Novel health promoting whole grain, high protein, gluten-free, egg-free (no chemicals added) pasta had brown rice-garbanzo 84%, corn-garbanzo 70%, millet-garbanzo 54% and sorghum-garbanzo 48% acceptance. Whole grain, high protein, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals..

Special Features

Full Text

View

Track Your Manuscript

Share This Page

Media Partners

Associations