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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 #309886
Title: Ancient whole grain gluten-free egg-free Pasta

Author
item Kahlon, Talwinder
item Chiu, Mei Chen

Submitted to: Agricultural Research Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/7/2015
Publication Date: 9/9/2015
Citation: Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain gluten-free egg-free Pasta. Agricultural Research Journal. 52(3):63-65.

Interpretive Summary: Ancient whole grain gluten-free, egg-free pasta was formulated and tested by 70 volunteer tasters. The quinoa, teff and amaranth fusilli pasta was similar in color/appearance and significantly (P = 0.05) better than buckwheat pasta. Odor/aroma, taste/flavor, texture/mouth feel and acceptance for quinoa and teff pasta were similar and significantly higher than amaranth and buckwheat pasta. Novel health promoting ancient whole grain pasta had acceptance, quinoa 79%, teff 77%, amaranth 37% and buckwheat 26%. Acceptance of whole grain quinoa and teff pasta is quite desirable. Ancient whole grain, gluten-free, egg-free 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 per serving. This is the only report demonstrating innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Ancient whole grain, gluten-free, egg-free fusilli pasta was prepared with quinoa, teff, amaranth and buckwheat flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 90% whole grain cereal flour, 6% black bean flour and 4% guar gum. Taste panels of 70 in-house volunteers judged whole grain quinoa, teff and amaranth fusilli pasta similar in color/appearance and significantly (P = 0.05) better than buckwheat pasta. Odor/aroma, taste/flavor, texture/mouth feel and acceptance for quinoa and teff pasta were similar and significantly higher than amaranth and buckwheat pasta. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had quinoa 79%, teff 77%, amaranth 37% and buckwheat 26% acceptance. Acceptance of whole grain quinoa and teff pasta is quite desirable. Amaranth and buckwheat pasta needs improvement in taste by fortification and/or processing for desired acceptance. Ancient whole grain, gluten-free, egg-free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.