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.
Related blog posts:
Veggie Burger mix
Veggie Burger mix Laura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionA successful collaborative project between Mitsubishi Corporation Life Sciences (MCLS), NISCO AS and AM NutritionDeveloped by experts from MCLS, NISCO and AM Nutrition, the...
High protein bread with AMN Pea Protein concentrate
High protein bread with AMN Pea Protein ConcentrateLaura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionThe present study had as main goal to develop new food alternatives with high protein content for diverse consumer segments. The products should be...
Master thesis: Protein enrichment in minced fish products – using Pea Protein Concentrate, salmon protein hydrolysate and hydrocolloids
AM Nutrition BlogMaster thesis: Protein enrichment in minced fish products – using Pea Protein Concentrate, salmon protein hydrolysate and hydrocolloidsLaura Gil Martens, Chief Nutritionist, R&D Manager, AM NutritionStudies conducted by Ingvild Gundersen, master...
Want new articles the moment they get published?
Subscribe to our blog.