Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
The structural ingredient of pasta was varied in an attempt to identify a suitable and desirable gluten-free fettuccine pasta option. The flours that were used were almond flour, Bob’s TM Red Mill Gluten Free 1 to 1 Baking Flour, cricket flour, potato flour, and cornstarch, with all-purpose flour serving as the control. The objective tests that were performed were a noodle density test, and a water absorption test. Once the various noodles were made, they were presented to a consumer panel and various sensory evaluations were performed to determine the acceptability of appearance, texture, and flavor in fettuccine noodles. Bob’s TM Red Mill Gluten Free 1 to 1 Baking Flour had the most desirable results, and most of the other flours struggled to produce a quality noodle potentially due to an imbalance of wet-to-dry ingredients that would be suitable for that specific kind of flour.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Included in
A Taste of Gluten-Free Italy: Substituting the Structural Agent in Fettuccine
Logan, UT
The structural ingredient of pasta was varied in an attempt to identify a suitable and desirable gluten-free fettuccine pasta option. The flours that were used were almond flour, Bob’s TM Red Mill Gluten Free 1 to 1 Baking Flour, cricket flour, potato flour, and cornstarch, with all-purpose flour serving as the control. The objective tests that were performed were a noodle density test, and a water absorption test. Once the various noodles were made, they were presented to a consumer panel and various sensory evaluations were performed to determine the acceptability of appearance, texture, and flavor in fettuccine noodles. Bob’s TM Red Mill Gluten Free 1 to 1 Baking Flour had the most desirable results, and most of the other flours struggled to produce a quality noodle potentially due to an imbalance of wet-to-dry ingredients that would be suitable for that specific kind of flour.