A college member of Chulalongkorn University’s College 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 obtainable for customers who’re illiberal to gluten, many such merchandise are produced from 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 elements. 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 elements might must be imported or are costly.
Affiliate Professor Dr Kanitha Tananuwong, a lecturer on the Division of Meals Expertise, the College of Science, Chulalongkorn College, head of the analysis crew, has now investigated using mung beans to enhance the protein ranges and texture of gluten-free pasta merchandise.
“Mung beans are an alternate ingredient which has the suitable qualities. One of the best 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 search out right here in Thailand,” stated Kanitha.
The analysis crew got here up with recipes for creating gluten-free pasta utilizing the scientific and statistical strategies. With three primary elements — rice flour, mung bean flour and concentrated mung bean protein, they developed 4 primary pasta recipes with 17–24% of protein, which is larger than wheat pasta, which comprises solely 14% of protein.
“After mixing the pasta dough, we ran it by a pasta extruder to make spaghetti utilizing the extrusion course of underneath excessive temperatures, strain and mechanical shear. Then, the lower pasta is dehydrated till the moisture is not more than 12%,” Kanitha stated.
The completed pasta should be inspected for vital traits, resembling an analysis of cooking high quality and of cooked pasta texture underneath a texture analyser. Extra importantly, customers’ acceptance was examined by a tasting of cooked pasta.
Kanitha stated for the looks, style and texture when combined with a sauce and general choice, the gluten-free pasta with 20% protein, which is the very best recipe developed, obtained comparable scores to wheat pasta, however with larger protein content material.
The analysis mission was funded by Thai Wah (Public Firm Restricted) and the elements utilized in creating the pasta are domestically grown in Thailand.
“A advantage of collaborating with the personal sector is our analysis has an opportunity to hit the cabinets out there,” Kanitha stated.
The analysis crew is now engaged on refining the manufacturing of concentrated plant-based proteins for attainable utilized in various protein drinks.
