|Chiu, Mei Chen|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/28/2015
Publication Date: 3/26/2015
Citation: Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract). Experimental Biology Annual Meeting. 592.2.
Technical Abstract: This report demonstrates innovative ancient whole grain, gluten-free, egg-free pasta (no chemicals added) made using a kitchen counter-top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in-house volunteers judged amaranth pasta significantly (p = 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). 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. Novel health promoting whole grain, good source of protein, gluten-free, egg-free (no chemicals added) pasta had teff 87%, buckwheat 82%, quinoa 61% and amaranth 15% acceptance. Amaranth pasta needs improvement in several sensory attributes by fortification and/or processing for the desired results. 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.