%0 Journal Article
%T Teff, Buckwheat, Quinoa and Amaranth:  Ancient Whole Grain Gluten-Free  Egg-Free Pasta
%A Talwinder S. Kahlon
%A Mei-Chen M. Chiu
%J Food and Nutrition Sciences
%P 1460-1467
%@ 2157-9458
%D 2015
%I Scientific Research Publishing
%R 10.4236/fns.2015.615150
%X This report demonstrates innovative ancient whole grains, 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 ¡Ü 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 1/2 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 acceptance of teff 87%, buckwheat 82%, quinoa 61% and amaranth 15%. Amaranth pasta needs improvement in several sensory attributes by fortification, processing and/or use of other cultivars 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.
%K Teff
%K Buckwheat
%K Quinoa
%K Amaranth
%K Ancient Grains
%K Gluten-Free Pasta
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=61385