Description:
TECHNICAL FIELD OF THE INVENTION

The present invention relates to production of gluten-free, non-sticky, nutritious noodles and pasta derived from indigenous anthocyanin-rich rice varieties of the North Eastern Region (NER) of India. More specifically, the product retains high anthocyanin content with essential nutrients, and offers a healthy, high-fiber alternative to conventional noodles and pasta.

BACKGROUND OF THE INVENTION

The demand for gluten-free, nutritious food options is rising globally due to increased awareness of health benefits and dietary restrictions. Conventional noodles and pasta
are typically made from refined flour and semolina, which lacks essential nutrients and dietary fiber. Indigenous anthocyanin-rich rice varieties, such as black and red rice from NER, are nutrient-dense and underutilized in processed food industries.

Anthocyanins are powerful antioxidants that provide health benefits such as reducing
inflammation and lowering the risk of chronic diseases. Additionally, the high fiber content of these rice varieties makes them ideal for creating functional foods that support digestive health and provide sustained energy.

The present invention aims to leverage these attributes to create gluten-free, non-sticky
noodles and pasta, appealing to all age groups, especially young adults, as a healthier substitute for traditional options.

Brief Summary of the invention

The following presents a simplified summary of the disclosure in order to provide a basic understanding to the reader. This summary is not an extensive overview of the disclosure and it does not identify key/critical elements of the invention or delineate the scope of the invention. Its sole purpose is to present some concepts disclosed herein
in a simplified form as a prelude to the more detailed description that is presented later.

This invention provides a method for producing gluten-free, non-sticky noodles and pasta using anthocyanin-rich rice varieties from NER. The product contains functional ingredients and essential nutrients to enhance its nutritional profile. The process includes precise steps to retain the anthocyanin content, maintain a high fiber concentration and ensures an appealing taste, texture, and appearance.

The final product addresses the need for healthy, functional food alternatives, offering the following unique features:
Gluten-free ingredients High anthocyanin content High dietary fiber
Diabetes-friendly formulation

Detailed Description of the invention

It is to be understood that the present disclosure is not limited in its application to the details of construction and the arrangement of components set forth in the following description or illustrated in the drawings. The present disclosure is capable of other
embodiments and of being practiced or of being carried out in various ways. In addition, it is to be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting.

The use of “including”, “comprising” or “having” and variations thereof herein is meant to encompass the items listed thereafter and equivalents thereof as well as additional items. The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items. Further, the use
of terms “first”, “second”, and “third”, and the like, herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.

The present invention relates to development of healthy, nutritious, non-sticky, gluten- free noodles and pasta from indigenous anthocyanin rich rice varieties in the North Eastern Region (NER). Unlike existing market products made from refined flour and semolina, these noodles and pasta are made from local black and red rice infused with functional ingredients. This invention adds value to rice crops, increasing marginal farmers' income by at least 30%. The final product provides a healthy alternative to junk food, appealing to all age groups, especially young adults, with its enhanced taste, appearance, and texture. Emphasis is given to enhance the product's quality to ensure its acceptance.

According to one embodiment of the invention, the following raw materials are used in to prepare gluten-free noodles and pasta from indigenous anthocyanin rich rice varieties.

Raw Materials:
1. Anthocyanin-rich rice varieties (e.g., black and red rice from NER)
2. Functional ingredients
3. Binding agents (e.g.,xanthan gum)
4. Water (as required for dough preparation)

According to one embodiment of the invention, the production process includes following steps:

Production Process:
1. Material Preparation:
o Measure and prepare anthocyanin-rich rice flour and other functional ingredients.
o Ensure all raw materials are free from contaminants.
2. Mixing:
o Place the prepared raw materials into a pasta extruder machine.
o Activate the mixing function to ensure uniform blending of ingredients.
3. Extrusion:
o Select the desired pasta or noodle shape die.
o Press the screw button and adjust the machine’s RPM for optimal extrusion.
4. Cutting:
o Use the built-in cutting blade to achieve precise lengths for the noodles
or pasta.
5. Product Formation:
o Collect the extruded noodles or pasta in the desired shape and size.
6. Dehydration:
o Place the product in a controlled dehydration chamber to remove excess moisture while preserving anthocyanin content.
7. Packaging:
o Package the dehydrated noodles and pasta in air-tight, moisture-proof containers to ensure freshness and prevent contamination.
According to one embodiment of the invention, the following are the advantages of the present invention.

Advantages of the Invention:
1. Promotes local agricultural produce by adding value to indigenous rice crops, increasing marginal farmers' income by at least 30%.

2. Retains anthocyanin content and provides more fiber compared to existing rice- based noodles/pasta in the market.
3. Offers a healthier alternative to refined-flour-based products/ semolina products, appealing to health-conscious consumers.
5 4. Ensures customer acceptability with enhanced taste, texture, and appearance.
5. Provides a diabetes-friendly, gluten-free option, catering to diverse dietary needs.
6. The process ensures minimal nutrient loss during production, particularly preserving anthocyanins.

According to one embodiment of the invention, the final product is offered in a variety of pasta shapes, including macaroni, spaghetti, fettuccine, penne, rigatoni, fettuccine, fusilli and more.

According to one embodiment of the invention, xanthan gum, gaur gum, black rice, brown rice, red rice are used in the preparation of pasta and noodles.

Benefits of xanthan gum:
1. Thickening agent: Xanthan gum is an excellent thickener, even at low concentrations.
2. Stabilizer: It helps stabilize emulsions, suspensions, and foams.
3. Gluten-free: Xanthan gum is a popular substitute for gluten in gluten-free baking.

Benefits of Guar Gum Benefits:
1. Thickening agent: Guar gum is a thickening agent, although less potent than xanthan gum.
2. Stabilizer: It helps stabilize emulsions, suspensions, and foams.
3. Digestive health: Guar gum is a prebiotic, feeding good bacteria in the gut, promoting digestive health.
4. Lowers cholesterol: Guar gum has been shown to help lower LDL (bad) cholesterol levels.

Benefits of Benefits of black rice:
1. High in Antioxidants: Black rice contains more antioxidants than blueberries, making it an excellent choice for fighting free radicals and oxidative stress.
2. Rich in Fiber: Black rice is high in dietary fiber, which can help lower cholesterol levels, promote digestive health, and support healthy blood sugar levels.
3. May Help Lower Cholesterol: The fiber, vitamins, and minerals in black rice may help lower LDL (bad) cholesterol levels and reduce the risk of heart disease.
4. Gluten-Free: Black rice is gluten-free, making it an excellent option for those with gluten intolerance or celiac disease.
5. May Help Regulate Blood Sugar: Black rice has a lower glycemic index than white rice, which means it may help regulate blood sugar levels and prevent spikes in insulin levels.

Benefits of Red Rice :
1. Rich in Manganese: Red rice is an excellent source of manganese, a mineral that plays a crucial role in bone health, wound healing, and metabolism.
2. High in Fiber: Red rice is high in dietary fiber, which can help promote digestive health, lower cholesterol levels, and support healthy blood sugar levels.
3. May Help Lower Cholesterol: The fiber, vitamins, and minerals in red rice may help lower LDL (bad) cholesterol levels and reduce the risk of heart disease.
4. Antioxidant Properties: Red rice contains antioxidants that can help protect against oxidative stress and inflammation in the body.
5. May Help Regulate Blood Sugar: Red rice has a lower glycemic index than white rice, which means it may help regulate blood sugar levels and prevent spikes in insulin levels.

Benefits of brown rice:
1. Rich in Fiber: Brown rice is high in dietary fiber, which can help promote digestive health, lower cholesterol levels, and support healthy blood sugar levels.
2. May Help Lower Cholesterol: The fiber, vitamins, and minerals in brown rice may help lower LDL (bad) cholesterol levels and reduce the risk of heart disease.
3. Antioxidant Properties: Brown rice contains antioxidants that can help protect against oxidative stress and inflammation in the body.
4. May Help Regulate Blood Sugar: Brown rice has a lower glycemic index than white rice, which means it may help regulate blood sugar levels and prevent spikes in insulin levels.
5. Supports Healthy Gut Bacteria: Brown rice contains prebiotic fiber that can help support the growth of healthy gut bacteria.

It will be recognized that the above described subject matter may be embodied in other specific forms without departing from the scope or essential characteristics of the disclosure. Thus, it is understood that, the subject matter is not to be limited by the foregoing illustrative details, but it is rather to be defined by the appended claims.

While specific embodiments of the invention have been shown and described in detail to illustrate the novel and inventive features of the invention, it is understood that the invention may be embodied otherwise without departing from such principles.
, Claims:We Claim

1. A method for producing gluten-free, anthocyanin-rich noodles and pasta, the method
comprising the steps of:
a) material preparation in which all necessary raw materials are kept ready in the extruder machine;
b) mixing in which all necessary raw materials are blended until the mixture obtains uniform consistency batter;
c) extrusion in which the batter is passed through the extruder;
d) cutting in which the finished noodles and pasta are cut at the desired length;
e) product formation in which the finished noodles and pasta emerge in the desired shape;
f) dehydration in which the noodles and pasta undergo controlled dehydration to remove excess moisture; and
g) packaging the noodles and pasta in the desired packages.

2. The method as claimed in claim 1, wherein the noodles and pasta are made from black and red rice infused with functional ingredients.

3. The method as claimed in claim 1, wherein the method retains high anthocyanin content and provides more fiber compared to conventional rice noodles/pasta.

4. The method as claimed in claim 1, wherein the method includes the infusion of functional ingredients and super foods to enhance nutritional value.

5. The method as claimed in claim 1, wherein the product is free from gluten, appealing to consumers with dietary restrictions.