|Chiu, Mei Chen|
Submitted to: Cereal Foods World
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/2/2012
Publication Date: 1/30/2013
Citation: Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.
Interpretive Summary: Whole grain gluten-free, egg-free (without yeast or chemicals) fusilli pasta of corn, millet, brown rice and sorghum were evaluated. Whole grain pasta can be easily made at home using kitchen counter top appliance as well as in the commercial production. They are low in fat and calories and a good source of fiber and minerals. Whole grain gluten-free, egg-free fusilli pasta were evaluated by 123 volunteer panelists and determined to be acceptable for corn 83%, sorghum 79%, brown rice 77% and millet 50%. Whole grain gluten-free egg-free pasta would increase whole grain consumption and offer a healthy option 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 grains and 11 g of dietary fiber. This is the only report demonstrating innovative whole grain gluten free, egg free (no chemicals added) pasta, made using kitchen counter top appliance. Whole grain gluten-free, egg-free pasta (fusilli) were prepared with corn, millet, brown rice and sorghum flours. Dough formulations contained 90% whole grain 6% black gram flour and 4% guar gum. Taste panels of 123 in-house volunteers judged whole grain corn fusilli pasta, as significantly (P = 0.05) better for Color/Appearance than other whole gain pasta tested (corn > brown rice = sorghum > millet). Novel health promoting whole grain gluten free egg free (no chemicals added) pasta had corn 83%, sorghum 79% rice 77% and millet 50% acceptance. Whole grain gluten-free, egg-free pasta would increase whole grain consumption and offer healthy option to gluten sensitive individuals.