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

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R R Milczarek Author


Publications

Research Article Subscription

Whole Grain Gluten-Free Egg-free High Protein Pasta

Author(s):

T S Kahlon, R R Milczarek and M M Chiu

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 grai... view moreĀ»

DOI: 10.5958/j.2229-4473.26.2.055

Abstract PDF


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