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, quin...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 ≤ 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.展开更多
This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flo...This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends 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. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.展开更多
文摘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 ≤ 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.
文摘This is the only report demonstrating innovative ancient whole grain gluten-free (no yeast or chemicals) products. Ancient whole grain gluten-free flatbreads were prepared with quinoa, teff, amaranth and buckwheat flours. Dough formulations contained flour, salt and water. Ingredients were mixed for 5 min using table top Kitchen Aid mixer at stir setting 1. Dough was equilibrated for 30 min. 65 g of dough was placed between two sheets of nonstick parchment paper and pressed to 17 cm round flatbreads in a Tortilla Chapatti Press. Each flatbread was cooked for two minutes (one minute each side) in using Flatbread Maker. Taste panels of 64 inhouse volunteers determined that Taste/Flavor of quinoa, teff and amaranth flatbreads were similar and significantly (P ≤ 0.05) better than those for buckwheat flatbread. The taste panel determined ancient whole grain gluten-free flatbreads had acceptance of quinoa 84%, teff 72%, amaranth 66% and buckwheat 38%. Each ancient whole grain gluten-free flatbread contained 25 - 30 g whole grain and 4 - 5 g protein. Quinoa, teff and amaranth one flatbread contained 2 - 3 g dietary fiber, whereas buckwheat flatbread contained 8 g dietary fiber. Consuming two whole grain gluten-free flatbreads with two meals (total = 4) would give 4 - 32 g of dietary fiber. The USDA food guide recom mends 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. The gluten sensitive individuals would enjoy tasty, health promoting, ancient whole grain easy to make flatbreads. These recipes offer consumers additional nutritious gluten-free choices and would lead to in crease in whole grain consumption.
