High-protein, gluten-free pasta research development

A college member of Chulalongkorn University’s School of Science in Thailand has researched and developed high-protein, gluten-free pasta noodles for people who find themselves gluten illiberal.

Though there are many gluten-free pastas now out there for shoppers who’re illiberal to gluten, many such merchandise are constituted of rice flour, which causes the pasta to lose its desired chewiness and a few even have decrease protein content material than wheat pasta.

Many makes an attempt have been made to intensify the standard of rice flour pasta by including substances. To extend the protein, animal-based proteins like egg white and whey proteins or plant-based proteins like soybeans have been added. Various kinds of hydrocolloids have additionally been used to enhance the feel and cooking high quality, however such substances could have to be imported or are costly.

Affiliate Professor Dr Kanitha Tananuwong, a lecturer on the Division of Meals Know-how, the School of Science, Chulalongkorn College, head of the analysis group, has now investigated the usage of mung beans to enhance the protein ranges and texture of gluten-free pasta merchandise.

“Mung beans are another ingredient which has the suitable qualities. The perfect half is they’ll enhance protein to pasta and assist with the feel and cooking high quality, to not point out that they’re straightforward to seek out right here in Thailand,” mentioned Kanitha.

The analysis group got here up with recipes for creating gluten-free pasta utilizing the scientific and statistical strategies. With three primary substances — rice flour, mung bean flour and concentrated mung bean protein, they developed 4 fundamental pasta recipes with 17–24% of protein, which is increased than wheat pasta, which incorporates solely 14% of protein.

“After mixing the pasta dough, we ran it via a pasta extruder to make spaghetti utilizing the extrusion course of beneath excessive temperatures, stress and mechanical shear. Then, the lower pasta is dehydrated till the moisture is not more than 12%,” Kanitha mentioned.

The completed pasta should be inspected for vital traits, akin to an analysis of cooking high quality and of cooked pasta texture beneath a texture analyser. Extra importantly, shoppers’ acceptance was examined via a tasting of cooked pasta.

Kanitha mentioned for the looks, style and texture when combined with a sauce and total desire, the gluten-free pasta with 20% protein, which is one of the best recipe developed, acquired related scores to wheat pasta, however with increased protein content material.

The analysis undertaking was funded by Thai Wah (Public Firm Restricted) and the substances utilized in creating the pasta are domestically grown in Thailand.

“A good thing about collaborating with the personal sector is our analysis has an opportunity to hit the cabinets out there,” Kanitha mentioned.

The analysis group is now engaged on refining the manufacturing of concentrated plant-based proteins for attainable utilized in various protein drinks.

Picture credit score: iStock.com/IriGri8

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