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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #293114
Title: Whole grain gluten-free egg-free high protein pasta

Author
item Kahlon, Talwinder
item Milczarek, Rebecca
item Chiu, Mei Chen

Submitted to: Vegetos: An International Journal of Plant Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/6/2013
Publication Date: 1/18/2014
Citation: Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2014. Whole grain gluten-free egg-free high protein pasta. Vegetos: An International Journal of Plant Research. 26:65-71.

Interpretive Summary: Whole grain, high protein, gluten-free, egg-free pasta (no chemicals added) fusilli pasta of corn-garbanzo, brown rice-garbanzo, millet-garbanzo, and sorghum-garbanzo were evaluated. Whole grain pasta can easily be made at home using kitchen counter-top appliances as well as being produced commercially. They are low in fat and calories, and a good source of protein, dietary fiber, and minerals. Whole grain gluten-free and egg-free high protein fusilli pasta were evaluated by 67 volunteer panelists and determined to be acceptable by the following percentage of taste testers: for rice-garbanzo - 84%, corn-garbanzo - 70%, millet-garbanzo - 54% and sorghum-garbanzo - 48%. Whole grain, gluten-free, egg-free, high protein pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.

Technical Abstract: 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, egg-free 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, 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) pastas had the following taste test acceptability results: brown rice-garbanzo 84%, corn-garbanzo 70%, millet-garbanzo 54% and sorghum-garbanzo 48%. 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.