Whole grain gluten-free egg-free pastas.

摘要

A method is described for making fresh, gluten free, egg free wholegrain pastas using kitchen countertop appliances, which could help increase wholegrain consumption. Pastas containing wholegrain corn, brown rice, millet and sorghum flours were evaluated. Sensory analysis was carried out to evaluate the pastas produced. Results showed that wholegrain corn fusilli pasta had significantly (P <= 0.05) better colour and/or appearance than brown rice, sorghum and millet pastas, with values for brown rice and sorghum pastas being similar and significantly higher than for millet pasta. Yellow-coloured corn pasta was preferred over white- and grey-coloured pastas, while aroma of the 4 pastas tested was found to be similar. Although scores were generally neutral, flavour scores for corn and brown rice pastas were similar and significantly higher than those for sorghum and millet pastas. Texture and/or mouthfeel scores were generally neutral and significantly higher for corn and brown rice pastas than for millet pasta. Values for sorghum pasta were similar to those for the other pastas tested. Overall acceptance of wholegrain corn fusilli pasta was significantly higher than for sorghum and millet pastas, while acceptance of brown rice pasta was significantly higher than for millet pasta and acceptance of sorghum pasta was similar to that of rice as well as millet pastas. Advantages of the wholegrain pastas are also discussed.