Pasta has been a product of massive consumption for centuries and, nowadays, a preferred meal for millions of people all over the world. However, Pasta has always been recognized by consumers to be a “fattening food” or “a filler.

In a world deficient in protein, the possibility to include legumes in formulation of pasta becomes crucial. Among legumes, yellow peas (Pisum sativum) are high in protein level and rich in a number of essential amino acids. In addition, having a low-medium glycemic index, peas supply an important number of vitamins and minerals.

The test included the sensorial and functional evaluation of fresh and dry pasta in gluten free recipes, and was performed at the Norwegian research Institution NOFIMA, CIGI Canada, Bühler, Switzerland and Pastabakeriet, Norway. Gluten free pasta was produced having 40% inclusion levels of AMN Pea Flour Concentrate.

Results indicated positive functional attributes when compared to commercial Gluten free pasta. Nutritionally, Pea based pasta contained about 40% more protein than the commercial product, in addition to the contribution of important amino acids, particularly, the content of lysine. From a sensorial perspective, dry gluten-free pea pasta and dried gluten-free conventional pasta did not differ significantly. This study confirms the great potential for using AMN Pea Flour Concentrate as ingredient in gluten-free dried pasta.