Ancient whole grain gluten and egg-free pasta

Abstract

Ancient whole grain, gluten-free, egg-free fusilli pasta was prepared with quinoa, teff, amaranth and buckwheat flours. These ancient grains are called “Super Foods” due to their ideal essential amino acids and mineral profiles. Dough was prepared by mixing different proportions of quinoa, teff, amaranth and buckwheat along with 4% guar gum. Pasta was prepared by extrusion process using a pasta press. Seventy in-house volunteers were selected as taste panels for judging the prepared pasta. Fusilli pasta prepared from whole grain quinoa, teff and amaranth scores higher for color/appearance than buckwheat pasta. Odor/aroma, taste/flavor, texture/mouth feel and acceptance for quinoa and teff pasta were similar and significantly higher than amaranth and buckwheat pasta. The overall acceptance for ancient whole grain gluten-free, egg-free pasta was quinoa 79%, teff 77%, amaranth 37% and buckwheat 26%. Overall acceptance of whole grain quinoa and teff pasta was quite desirable. Amaranth and buckwheat pasta needs improvement in taste by fortification and/or processing for desired acceptance. Consumption of ancient whole grain, gluten-free, egg-free pasta would increase utility of whole grains and will offer a healthy option to vegetarians as well as to gluten sensitive individuals.