Whole Grain Gluten-Free Egg-free High Protein Pasta
Kahlon T. S.*, Milczarek R. R., Chiu M. M.
Western Regional Research Center, USDA-ARS, 800 Buchanan St, Albany, CA-94710
*Corresponding author Email: Talwinder.firstname.lastname@example.org
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.