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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 #307571

Research Project: Processing Technologies to Prevent Weight Gain and Obesity Related Metabolic Diseases

Location: Healthy Processed Foods Research

Title: Whole grain gluten-free pastas and flatbreads

Author
item Kahlon, Talwinder
item Chiu, Mei Chen - Maggie

Submitted to: Agricultural Research Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/27/2014
Publication Date: 6/15/2015
Citation: Kahlon, T.S., Chiu, M.M. 2015. Whole grain gluten-free pastas and flatbreads. Agricultural Research Journal. 52:116-120.

Interpretive Summary: Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The object was to offer every household (or a commercial production) the choice to make fresh whole grain, gluten-free, egg-free (no chemical added) pastas and flatbreads using a kitchen counter-top appliance in order to offer a low cost healthy staple food that would increase whole grain consumption, and offer a nutritious option to vegetarians and gluten sensitive individuals. The tastes judged acceptance of whole grain, gluten-free, egg-free regular and high protein pasta for corn 83 and 70%, sorghum 79 and 48%, brown rice 77 and 84% and millet 50 and 54%, respectively. The whole-grain, gluten-free flatbreads had acceptance for quinoa 84%, corn 83%, sorghum 79%, brown rice 77%, teff 72%, amaranth 66%, millet 50% and buckwheat 38%.

Technical Abstract: Whole grain gluten-free products were formulated and evaluated for acceptance by volunteer tasters. The tastes judged acceptance of whole grain, gluten-free, egg-free pastas for corn 83%, sorghum 79%, brown rice 77% and millet 50%. The acceptance for similar high protein pasta was corn-garbanzo 70%, sorghum-garbanzo 48%, brown rice-garbanzo 84% and millet-garbanzo 54%. The whole-grain, gluten-free flat breads had corn 83%, sorghum 79%, brown rice 77% and millet 50% acceptance. The acceptance for ancient whole grain gluten-free flatbreads was for quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. The object was to offer every household (or a commercial production) the choice to make fresh whole grain, gluten-free, egg-free (no chemical added) pastas and flatbreads using a kitchen counter-top appliance in order to offer a low cost healthy staple food that would increase whole grain consumption, and offer a nutritious option to vegetarians and gluten sensitive individuals.