Protein-rich and gluten-free pasta: Chula’s research to ensure the good health of people with gluten intolerance

BANGKOK, January 25, 2023 /PRNewswire/ — A faculty member of Chulalongkorn Universitys The Faculty of Science has researched and developedprotein, glutengluten free pasta noodlesintolerant healthlovers.

For noodle lovers, pasta is a popular food with its chewy yet soft texture and delicious taste. However, not everyone can fully enjoy pasta due to some people’s intolerance to gluten, a type of protein commonly found in wheat products, including pasta.

“Studies show that some consumers are intolerant to gluten and are unable to consume foods containing the protein. Ingestion could cause several systems in the body to malfunction. In the digestive system, for example, it could cause serious harm to the small intestine, reducing the ability to digest and absorb food. We wanted to develop a gluten-free pasta product to meet the needs of this consumer group, as well as those who care about their health,” explained Associate Professor Dr.. Kanitha Tananuwong, Lecturer in the Department of Food Technology, Faculty of Science, Chulalongkorn Universityresearch team leader, high-level research and development backgroundprotein, glutenfree mung bean pasta.

Mung beans, the solution for glutenFree pasta

Although gluten-free pasta is now available on the market, Assoc. Prof. Dr. Kanitha said that these products are made from rice flour, which causes the pasta to lose the chewiness that makes it unique. They also have a lower protein content than wheat pasta.

Nowadays, many attempts have been made to improve the quality of rice flour pasta by adding ingredients. To increase the protein content, animal proteins such as egg white and whey proteins or vegetable proteins such as soy have been added. Various types of hydrocolloids have also been used to improve texture and baking quality, but these ingredients may need to be imported or are expensive.

mung beans are an alternative ingredient that has the appropriate qualities. The best part is that they can increase the protein in pasta and help with texture and cooking quality, not to mention they’re easy to find here in Thailand“, said associate professor Dr. Kanitha.

Mung Bean Protein Concentrated Pasta Recipe Test

The research team found the perfect recipes to develop gluten-free pasta using scientific and statistical methods. With three main ingredients – rice flour, mung bean flour and concentrated mung bean protein, they developed 4 basic pasta recipes with 17-24% protein, which is higher than wheat pasta , which contain only 14% protein.

“After mixing the pasta dough, we pass it through a pasta extruder to make spaghetti using the high temperature, pressure and mechanical shear extrusion process. Then the cut pasta is dehydrated until that the humidity does not exceed 12%”, Assoc . Teacher. Dr. Kanitha detailed the process.

Finished doughs should be inspected for significant characteristics, such as an evaluation of the baking quality and texture of the baked dough under a texture analyzer. More importantly, consumer acceptance was tested through a tasting of cooked pasta.

GlutenChula’s free pasta is well received by consumers

Assoc. Professor Dr. Kanitha said that for appearance, taste and texture when mixed with sauce and general preference, gluten-free pasta with 20% protein, which is the best recipe developed, received scores similar to wheat pasta, but with higher ratings. protein content, which makes this gluten-free pasta both delicious and healthy.

Not only does this gluten-free pasta meet sanitary requirements, but it also contributes to improving the quality of life and the economy of our farmers. The ingredients used in the development of the pasta are grown locally, which can increase the income of Thai farmers and reduce the country’s expenses related to importing ingredients.

From research to department stores, collaboration with the business world

Thai Wah (Public Company Limited), which funded the research project, successfully received the research on high-protein, gluten-free pasta.

“One of the benefits of working with the private sector is that our research has a chance of hitting the shelves of the market. With a clear research problem, we can respond directly to the needs of the industrial sector. The funding company has also contributed to a machine pasta extruder to create the pasta in our project,” said Assoc Prof. Dr. Kanitha. She also discussed future collaborations with the private sector to refine the production of plant-based protein concentrates to be used in manufacturing alternative protein shakes for everyone’s good health.

For more information:

Associate Professor Kanitha Tananuwongdoctorate

Department of Food Technology, Faculty of Science, Chulalongkorn University

Such. +66 2218 5515-6

Email: [email protected]

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About Chulalongkorn University

Chulalongkorn University sets the standard as a university of innovations for society and is among the top 100 universities in the world for academic reputation, in the Quacquarelli Symonds (QS) World University Rankings 2021.

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