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  • Felipe Richter Reis

A new formulation of pasta for individuals with celiac disease

Cassava, peach palm and golden linseed flours were used for formulating gluten-free pasta by Brazilian researchers (Yasmin Caroline Nóvoa Sakurai, Antonio Manoel da Cruz Rodrigues, Márlia Barbosa Pires, Luiza Helena Meller da Silva), who published their results in the journal Food Science and Technology. They obtained well-structured, firm dry pastas.


When combining 55% of cassava starch, 35% of peach palm flour, and 10% of golden linseed flour, the pasta presented the best cooking and nutritional features.


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