doi:10.1094/CFW-58-1-0004 | VIEW ARTICLE

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Whole Grain Gluten-free Egg-free Pastas1

T. S.Kahlon,²R. R.Milczarek, and M. M.Chiu

Western Regional Research Center, USDA-ARS, Albany, CA, U.S.A.¹USDA is an equal opportunity provider and employer. Mention of trade names or commercial products in this report is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.²Corresponding author. E-mail: Talwinder.kahlon@ars.usda.gov; Tel: +1.510.559.5665; Fax +1.510.559.5945. Cereal Foods World 58(1):4-7.

The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the whole grains contain ≥11% dietary fiber. This article describes the development of innovative gluten-free, egg-free (no chemicals added) whole grain pastas made using a kitchen countertop appliance. Whole grain pastas (fusilli) were prepared using corn, millet, brown rice, and sorghum flours. Dough formulations contained 90% whole grain, 6% black gram flour, and 4% guar gum. Sensory panels of in-house volunteers (N = 123) judged the color/appearance of whole grain corn fusilli pasta as significantly (P ≤ 0.05) better than those of the other whole gain pastas tested (corn > brown rice = sorghum > millet). Acceptance rates for these novel health-promoting whole grain pastas were 83% for corn, 79% for sorghum, 77% for rice, and 50% for millet. Gluten-free, egg-free whole grain pastas could aid in increasing whole grain consumption in the general population and offer a healthy option for gluten-sensitive individuals.