DESC:2
NUTRIENT RICH, LOW GLYCEMIC INDEX (GI), GLUTEN FREE GRAINS-BASED
PASTA
BACKGROUND
Technical Field
[0001] The present disclosure relates generally to food compositions, 5 and more
particularly, the present disclosure relates to high nutrition, low glycemic index, gluten free,
grains-based food composition with high shelf life, sensorially acceptable taste and improved
protein digestibility. Moreover, the present disclosure relates to a high nutrition, low
glycemic index, gluten free, grains-based pasta and a method of producing the high nutrition,
10 low glycemic index, gluten free, grains-based pasta using the grains-based food composition.
Description of the Related Art
[0002] Food is any substance that is consumed to meet nutritional requirements of an
individual or organism. Some people may have allergies or sensitivities to foods that are not
problematic to most people. However, food allergies may cause life-threatening reactions,
15 which require immediate medical intervention. More than 70 foods have been reported to
cause food allergies. Eight major allergens such as soy, wheat, dairy, fish, shellfish, peanuts,
tree nuts, and eggs, account for about 90% of food allergies in the United States of America
(USA). In the United Kingdom (UK), there are 14 major allergens, which also includes
celery, lupin, mollusks, mustard, sesame seeds, and sulfur dioxide (sulfites).
20 [0003] Over last 10 years, the number of food allergy cases has doubled and over last
25 years, there has been a 500% rise in hospital admissions in the UK. Between 1992 and
2012, there was a 615% increase in hospital admissions for anaphylaxis. In 2013, it was
estimated that between 220 and 250 million people in the world could be suffering from food
allergy or intolerance. A recent survey by the Food Standards Agency (FSA) and Allergy UK
25 found that, 1 in 4 people with a food allergy have suffered a reaction while eating out. An
only way for allergic individuals to manage food allergies is to avoid eating the food that
causes the allergy.
[0004] For example, pasta may cause allergy to people who have allergy to gluten.
Since, pasta is typically made from wheat which has an inert protein called gluten, which is
30 sticky in nature giving strength to the pasta and chewiness. But gluten is not as high in
nutrition as other proteins and is not a complete protein either.
3
[0005] Existing approaches produce pastas that are predominantly made from wheat
with 10-15% of other super-grains such as jowar, ragi, millets, etc. to or predominantly made
from rice, which is not high in nutrition either. Sensory wise, these pasta products are usually
inferior to refined wheat pasta. There have been attempts to make high protein pasta or high
fiber pasta, but they are not necessarily gluten free pasta. World Health 5 Organization (WHO)
suggests an intake of >25g of fiber per day.
[0006] Therefore, there arises a need to address the aforementioned technical
drawbacks in existing pasta compositions.
SUMMARY
10 [0007] In view of the foregoing, a nutrition rich, low glycemic index (GI), gluten free
grains-based pasta is provided. The nutrition rich, low glycemic index (GI), gluten free
grains-based pasta includes (i) at least one legume-based ingredient, (ii) at least one cerealbased
ingredient, (iii) at least one pseudo cereal ingredient, (iv) at least one starch source, (v)
at least one gum source, and (vi) at least one seed-based ingredient, characterized in that the
15 pasta includes (a) 60% weight/weight (w/w) to 90% w/w of the at least one legume-based
ingredient; (b) 5% w/w to 15% w/w of the at least one cereal-based ingredient; (c) 5% w/w to
10% w/w of the at least one pseudo cereal ingredient; (d) 1 % w/w to 8 % w/w of the at least
one starch source; (e) 0.5 % w/w to 1.5% w/w of the at least one gum source; and (f) 0.2 %
w/w to 0.7% w/w of the at least one seed-based ingredient. The pasta is shelf stable at an
20 ambient condition.
[0008] In some embodiments, at least one legume-based ingredient includes (i) 25%
w/w to 35% w/w of a first legume-based ingredient that includes chickpea flour, (ii) 25%
w/w to 35% w/w of a second legume-based ingredient that includes red lentil flour, and (iii)
10% w/w to 20% w/w of a third legume-based ingredient that includes mung bean flour. The
25 at least one cereal-based ingredient includes 5% w/w to 15% w/w of brown rice flour. The at
least one pseudo cereal ingredient includes 5% w/w to 10% w/w of buckwheat flour. The at
least one starch source ingredient includes 1 % w/w to 8 % w/w of tapioca starch flour. The
at least one gum source includes 0.5 % w/w to 1.5% w/w of guar gum. The at least one seedbased
ingredient includes 0.2% w/w to 0.7% w/w of flax seed flour.
30 [0009] In some embodiments, the pasta includes a low GI index of 52.94.
[00010] In some embodiments, the pasta has the shelf life of 18 months at an ambient
4
condition.
[00011] In some embodiments, the pasta has a pH ranging from 6 to 6.65.
[00012] In some embodiments, the pasta (100g) has a nutrition profile that includes
(i) 344kilocalories (kcal) of energy, (ii) 18 grams (g) of protein, (iii) 68 g of carbohydrates,
(iv) 1 g of total sugar, (v) 14 g of dietary fiber, (vi) 3g of total fat, (vii) 0.4 g 5 of saturated fat,
(viii) 0.5 g of monosaturated fatty acids, and (ix) 1.2 g of polyunsaturated fatty acids.
[00013] In some embodiments, pasta (100 gram) provides minerals that includes (i)
80 milligrams (mg) of calcium (Ca), (ii) 137. 7 mg of magnesium (Mg), (iii) 935 mg of
potassium (K), (iv) 4 mg of iron (Fe), and (v) 2.5 mg of zinc (Zn).
10 [00014] In some embodiments, the pasta has a protein digestibility-corrected amino
acid score (PDCAAS) of 0.8 which is higher than a regular wheat pasta.
[00015] In some embodiments, the pasta includes (i) 14.53 g digestible protein in 100
grams (g). The pasta includes, (i) 50.8 milligrams (mg) of digestible lysine per gram of
protein, (ii) 32.7 mg of digestible threonine per gram of protein, (iii) 10.8 mg of digestible
15 tryptophan per gram of protein, (iv) 38.9 mg of digestible histidine per gram of protein, (v)
35 mg of digestible isoleucine per gram of protein, (vi) 66 mg of digestible leucine per gram
of protein, (vii) 38.4 mg of digestible valine per gram of protein, (viii) 103.9 mg of digestible
phenylalanine and tyrosine per gram of protein, and (ix) 44.6 mg of digestible methionine
and cysteine per g of protein.
20 [00016] In some embodiments, the pasta has a sensory score of 4.8 which is similar to
a regular wheat pasta.
[00017] According to another aspect, a method of producing a high nutrition, low
glycemic index (GI), gluten free grains-based pasta is provided. The method includes (i)
preparing a grain flour dry mixture by grinding and mixing (a) 60% weight/weight (w/w) to
25 90% w/w of at least one legume-based ingredient, (b) 5% w/w to 15% w/w of the at least one
cereal-based ingredient, (c) % w/w to 10% w/w of at least one pseudo cereal ingredient and
(d) 0.2 % w/w to 0.7% w/w of seed-based ingredient into with a particle size ranging from
350 to 500 microns (µ), (ii) mixing the grain flour dry mixture with 1 % w/w to 8 % w/w of
at least one starch source and 0.5 % w/w to 1.5% w/w of at least one gum source; (iii)
30 forming a grain flour wet mixture by mixing the grain flour dry mixture along with starch
and gum with water, a ratio of water and grain flour dry mixture is 25:75, (iv) producing an
5
extruded wet pasta by passing the grain flour wet mixture through a hot extruder with steam,
the hot extruder is at a temperature ranging from 90–110 degree Celsius (0C), and (v)
producing the high nutrition, low glycemic index (GI), gluten free grains-based pasta by
passing the extruded wet pasta through a dryer which is at a temperature ranging from 55–
600C for 35-40 minutes until a moisture content below 11% w/w. The pasta 5 has a shelf life
from 0 to 18 months at an ambient condition.
[00018] These and other aspects of the embodiments herein will be better appreciated
and understood when considered in conjunction with the following description and the
accompanying drawings. It should be understood, however, that the following descriptions,
10 while indicating preferred embodiments and numerous specific details thereof, 5 are given by
way of illustration and not of limitation. Many changes and modifications may be made
within the scope of the embodiments herein without departing from the spirit thereof, and the
embodiments herein include all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
15 [00019] The embodiments herein will be better understood from the following
detailed descriptions with reference to the drawings, in which:
[00020] FIG. 1 illustrates a nutrition rich, low glycemic index (GI), gluten free
grains-based food composition, according to some embodiments herein;
[00021] FIG. 2 is a graphical representation of comparative sensory analysis between
20 a nutrition rich, low glycemic index (GI), gluten free grains-based pasta and a wheat pasta,
according to some embodiments herein;
[00022] FIG. 3 illustrates a method of producing a nutrition rich, low glycemic index
(GI), gluten free grains-based pasta, according to some embodiments herein; and
[00023] FIGS 4A and 4B illustrate exemplary undesired results of pasta due to
25 changing the concentration ranges of ingredients of the gluten free grains-based pasta.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[00024] The embodiments herein and the various features and advantageous details
thereof are explained more fully with reference to the non-limiting embodiments that are
illustrated in the accompanying drawings and detailed in the following description.
30 Descriptions of well-known components and processing techniques are omitted so as to not
unnecessarily obscure the embodiments herein. The examples used herein are intended
6
merely to facilitate an understanding of ways in which the embodiments herein may be
practiced and to further enable those of skill in the art to practice the embodiments herein.
Accordingly, the examples should not be construed as limiting the scope of the embodiments
herein.
[00025] As mentioned, there remains a need for a high nutritious, 5 gluten free food
composition for producing pasta. The embodiments herein achieve this by providing a gluten
free grains-based food composition with high nutrition, sensorially acceptable taste,
improved protein digestibility and high shelf life. The gluten free grains-based food
composition is especially suitable for protein and fiber deficient, celiac and diabetic
10 populations. Herein, further embodiments provide a gluten free grains-based pasta with high
nutrition, low glycemic index (GI), sensorially acceptable taste, improved protein
digestibility and high shelf life and a method of producing a nutrition rich, low glycemic
index (GI), gluten free grains-based pasta using the gluten free grains-based food
composition. Referring now to the drawings and more particularly to FIGS. 1 through 4B,
15 where similar reference characters denote corresponding features consistently throughout the
figures, there are shown preferred embodiments.
[00026] As used herein, several terms are defined below:
[00027] The term "food composition" used herein refers to an edible composition
comprising edible materials, ingredients, additives, etc.
20 [00028] The term “gluten free grains based pasta/pasta” used herein refers to pasta
that is produced using the food composition of the present disclosure.
[00029] The term “shelf-life” used herein refers to a time period within which the
pasta remains acceptable for organoleptic, nutritional, and safety purposes, for a consumer or
a retailer. Shelf life depends on physical, microbiological and chemical processes taking
25 place in the product when stored under recommended condition. Chemical changes include
oxidation of food, change and loss in colour, change in pH, enzymatic deterioration. Physical
tests assessed are moisture content, textural changes, breakage or clumping of food.
Microbial assessment for absence of pathogenic microorganism as per regulatory standards is
carried out. Apart from microbial and chemical shelf life of food products, sensory aspects of
30 the food products like its flavor, texture and appearance for example play a vital role in
consumer acceptability.
7
[00030] The term “gluten-free” used herein refers to an attribute of food composition
or pasta that does not contain gluten.
[00031] The term “low glycemic index (GI)” used herein refers to a GI value of 55 or
less.
[00032] The term “nutrient rich or high nutrition” used herein refers 5 to an attribute of
food composition or pasta that comprises high protein, high fiber, low net carbohydrates, and
minerals.
[00033] The term “regular wheat pasta” used herein refers to a pasta made from
wheat and contains gluten.
10 [00034] The term “improved protein digestibility” used herein refers to an attribute of
a food composition or pasta that comprises protein digestibility-corrected amino acid score
(PDCAAS) of 0.8.
[00035] FIG. 1 illustrates a nutrition rich, low glycemic index (GI), gluten free
grains-based food composition, according to some embodiments herein. The food
15 composition includes (i) at least one legume-based ingredient, (ii) at least one cereal-based
ingredient, (iii) at least one pseudo cereal ingredient, (iv) at least one starch source, (v) at
least one gum source, and (vi) at least one seed-based ingredient. The grains-based food
composition provides macronutrients. The grains-based food composition additionally
provides minerals.
20 [00036] The legume-based ingredient includes a first legume-based ingredient, a
second legume-based ingredient, and a third legume-based ingredient. The first legume based
ingredient is chickpea flour. The second legume-based ingredient is lentil flour. The third
legume-based ingredient is mung bean flour or green moong dal flour. The legume-based
ingredient includes chickpea flour, lentil flour, and mung bean flour or green moong dal
25 flour. The chickpea flour may be bengal gram flour or garbanzo bean flour or egyptian pea
flour. The grains-based food composition includes 60% weight/weight (w/w) to 90% w/w of
the at least one legume-based ingredient. In some embodiments, the chickpea flour is
selected from a group including green chickpea flour, black chickpea flour, brown chickpea
flour, red chickpea flour and beige chickpea flour. The chickpea flour includes fiber,
30 potassium, folate and iron. In some embodiments, the chickpea flour is unrefined chickpea
flour. In some embodiments, the chickpea flour is freshly ground chickpea flour. The
8
chickpea flour may be in a particle size ranging from 350 to 500 microns (µ). The grainsbased
food composition includes 25% w/w to 35% w/w of the chickpea flour.
[00037] In some embodiments, the lentil flour is selected from a group including red
lentil flour, brown lentil flour, black lentil flour, or green lentil flour. The lentil flour may be
red lentil flour. The lentil flour includes fiber, vitamins, minerals, and 5 protein. In some
embodiments, the lentil flour is unrefined lentil flour. In some embodiments, the lentil flour
is freshly ground lentil flour. The lentil flour may be in a particle size ranging from 350 to
500 µ. The grains-based food composition includes 25% w/w to 35% w/w of the lentil flour.
[00038] The mung bean flour is unrefined mung bean flour. In some embodiments,
10 the mung bean flour is freshly ground mung bean flour. The mung bean flour may be in a
particle size ranging from 350 to 500 µ. The mung bean flour includes fiber, vitamins,
minerals, and protein. The grains-based food composition includes 10% w/w to 20% w/w of
the mung bean flour.
[00039] The cereal-based ingredient includes rice flour. In some embodiments, the
15 rice flour is selected from a group including brown rice flour, white rice flour, red rice flour
or black rice flour. The rice flour may be brown rice flour. The rice flour includes fiber,
vitamins, minerals, and protein. The rice flour is unrefined rice flour. In some embodiments,
the rice flour is freshly ground rice flour. The rice flour may be in a particle size ranging
from 350 to 500 µ. The grains-based food composition includes 5% w/w to 15% w/w of rice
20 flour.
[00040] The pseudo cereal ingredient includes buckwheat flour. In some
embodiments, the pseudo cereal ingredient includes at least one of amaranth, or quinoa. The
buckwheat flour includes fiber, vitamins, minerals, and protein. The buckwheat flour is
unrefined buckwheat flour. In some embodiments, the buckwheat flour is freshly ground
25 buckwheat flour. The buckwheat flour may be in a particle size ranging from 350 to 500 µ.
The grains-based food composition includes 5% w/w to 10% w/w of buckwheat flour.
[00041] The starch source includes tuber starch. The tuber starch may be tapioca
starch. In some embodiments, the starch source includes at least one of potato starch, corn
starch, rice starch, beans starch, or sorghum starch. The grains-based food composition
30 includes 1 % w/w to 8 % w/w of tapioca starch flour.
[00042] The gum source includes guar gum. In some embodiments, the gum source
9
includes at least one of xanthan gum or acacia gum. The grains-based food composition
includes 0.5 % w/w to 1.5% w/w of guar gum.
[00043] The seed-based ingredient includes flaxseed flour. The grains-based food
composition includes 2% w/w to 0.7% w/w of flax seed flour.
[00044] The macronutrients include at least one of protein and dietary 5 fiber. In some
embodiments, the macronutrients include at least one of 18 grams (g) of protein per 100 g of
the grains-based food composition and 14 g of dietary fiber per 100 g of the grains-based
food composition.
[00045] The minerals include at least one of calcium (Ca), magnesium (Mg),
10 potassium (K), iron (Fe), or zinc (Zn). The minerals may include at least one of 80
milligrams (mg) of calcium (Ca), 137.7 mg of magnesium (Mg), 935 mg of potassium (K), 4
mg of iron (Fe), or 2.5 mg of zinc (Zn).
[00046] In some embodiments, the nutrition rich, low glycemic index (GI), gluten
free grains-based food composition includes (i) 25% w/w to 35% w/w of chickpea flour, (ii)
15 25% w/w to 35% w/w of red lentil flour, (iii) 10% w/w to 20% w/w of green moong dal flour
or mung bean flour, (iv) 5% w/w to 15% w/w of brown rice flour, (v) 5% w/w to 10% w/w of
buckwheat flour, (vi) 1 % w/w to 8 % w/w of tapioca starch (vii) 0.5 % w/w to 1.5% of guar
gum, and (viii) 0.2% w/w to 0.7% w/w of flaxseed flour.
[00047] In some embodiments, the nutrition rich, low glycemic index (GI), gluten
20 free grains-based food composition includes (i) 30% of chickpea flour, (ii) 30% of red lentil
flour, (iii) 15% of green moong dal flour or mung bean flour, (iv) 10% of brown rice flour,
(v) 10% of buckwheat flour, (vi) 4% of tapioca starch (vii) 0.5% of guar gum, and (viii) 0.5%
of flaxseed flour. The grains present in the gluten free grains-based food composition may be
indigenous varieties. Chickpea, red lentil, green moong dal, brown rice, buckwheat, and
25 flaxseed are procured from a trader in Udham Singh Nagar district in a state of Uttarakhand.
Guar gum is procured from a trader in Ahmedabad in a state of Gujarat. Tapioca starch is
procured from a trader in Salem in a state of Tamil Nadu.
[00048] The gluten free, grains-based food composition includes high protein, high
fiber and low net carbohydrates thereby the gluten free grains-based food composition is
30 suitable for protein and fiber deficient, celiac and diabetic populations. As the gluten free
grains-based food composition is rich in protein and fiber, the gluten free grains-based food
10
composition satisfies nutritional requirement of an individual. The gluten free grains-based
food composition includes low glycemic index (GI), thereby suitable for diabetic
populations. Further, the gluten free grains-based food composition includes high shelf life,
sensorially acceptable taste and improved protein digestibility.
[00049] The gluten free grains-based food composition may enable 5 digestion, lower
blood pressure, improves red blood cell formation, and reduce fatigue. In some embodiments,
the gluten free grains-based food composition shores up bones, heal wounds, bolsters
immune system, improves body growth and development, strengthen bones and teeth,
transforms food into energy, reduces appetite and hunger levels, increases muscle mass and
10 strength, reduces cravings and desire for late-night snacking, boosts metabolism and
increases fat burning and maintains weight loss. The gluten free grains-based food
composition is free of allergens.
[00050] In some embodiments, a gluten free grains-based pasta is produced using the
gluten free grains-based food composition. The gluten free grains-based food composition is
15 used to produce any type of pasta that includes, but not limited to, Spaghetti, Penne, Lasagne,
Ravioli, Linguine, Rigatoni, Farfalle, Fusilli, Macaroni, and Cannelloni.
[00051] In some embodiments, the gluten free grains-based food composition is used
to produce noodles, crackers, and bakery products.
[00052] In one embodiment, the gluten free grains-based pasta includes (i) at least
20 one legume-based ingredient, (ii) at least one cereal-based ingredient, (iii) at least one pseudo
cereal ingredient, (iv) at least one starch source, (v) at least one gum source, and (vi) at least
one seed-based ingredient.
[00053] In some embodiments, the gluten free grains-based pasta includes (i) 60%
w/w to 90% w/w of the at least one legume-based ingredient; (ii) 5% w/w to 15% w/w of the
25 at least one cereal-based ingredient; (iii) 5% w/w to 10% w/w of the at least one pseudo
cereal ingredient; (iv) 1 % w/w to 8 % w/w of the at least one starch source; (v) 0.5 % w/w to
1.5% w/w of the at least one gum source; and (vi) 0.2 % w/w to 0.7% w/w of the at least one
seed-based ingredient.
[00054] In some embodiments, the gluten free grains-based pasta includes (i) 25%
30 w/w to 35% w/w of chickpea flour, (ii) 25% w/w to 35% w/w of red lentil flour, (iii) 10%
w/w to 20% w/w of mung bean flour; (iv) 5% w/w to 15% w/w of brown rice flour; (iv) 5%
11
w/w to 10% w/w of buckwheat flour; (v) 1 % w/w to 8 % w/w of tapioca starch flour; (v) 0.5
% w/w to 1.5% w/w of guar gum; and (vi) 0. 2% w/w to 0.7% w/w of flax seed flour. The
w/w is g/g or kg/kg.
[00055] In another embodiment, the gluten free grains-based pasta includes (i) 30%
of chickpea flour, (ii) 30% of red lentil flour, (iii) 15% of green moong 5 dal flour or mung
bean flour, (iv) 10% of brown rice flour, (v) 10% of buckwheat flour, (vi) 4% of tapioca
starch, (vii) 0.5% of guar gum, and (viii) 0.5% of flaxseed flour.
[00056] In some embodiments, the gluten free grains-based pasta further includes
macronutrients that include at least one of 18 grams (g) of protein per 100 g of the gluten free
10 grains-based pasta and 14 g of dietary fiber per 100 g of the gluten free grains-based pasta.
[00057] In some embodiments, the gluten free grains-based pasta further includes at
least one of 80 milligrams (mg) of calcium (Ca), 137.7 mg of magnesium (Mg), 935 mg of
potassium (K), 4 mg of iron (Fe), or 2.5 mg of zinc (Zn).
[00058] The gluten free grains-based pasta includes low GI value of 52.94, thereby
15 the pasta is suitable for diabetic population. The pasta is tested for GI value using
STP/AAL/MA/004 method.
[00059] The gluten free grains-based pasta delivers overall protein 1.5x higher than
regular refined wheat pasta, overall fiber 4.5x higher than regular refined wheat pasta (12 g
protein and 3 g of fiber) while the net carbohydrate is 20% fewer than regular refined wheat
20 pasta. The gluten free grains-based pasta includes high shelf life, sensorially acceptable taste.
[00060] One serve of gluten free grains-based pasta (60 g of uncooked pasta)
including the gluten free grains-based food composition may provide protein content
equivalent to 450 milliliters (ml) of cow’s milk, used for lactose intolerant people. Also, one
serve of gluten free grains-based pasta (60 g of uncooked pasta) may provide fiber equivalent
25 to 73 g of oats. The gluten free grains-based pasta with low fat content and high fiber helps in
weight management, and also per serve of the gluten free grains-based pasta may provide 1 g
of soluble fiber which helps in maintaining lipid profile thereby boosting heart health.
[00061] Table 1 illustrates a nutritional profile of the gluten free grains-based pasta
according to some embodiments herein.
30 [00062] Table 1
12
Nutritional Information Per 100g % Recommended
Dietary Allowance
(RDA) per serve (One
serve = 60 g)
Energy (kilocalorie, kcal) 344 10
Protein (g) 18 20
Carbohydrates (g) 68
Total Sugars (g) 1
Added Sugars (g) 0 0
Dietary Fiber (g) 14
Total Fat (g) 3 3
Saturated Fat (g) 0.4 1
Trans Fat (g) 0 0
Monosaturated Fatty Acids (g) 0.5
Polyunsaturated Fatty Acids (g) 1.2
Cholesterol (mg) 0
Sodium (mg) 16 0.5
% RDA calculated based on Indian Council of Medical Research (ICMR) 2020 (Sedentary Man)
[00063] Table 2 illustrates an amino acid profile of the gluten free grains-based pasta
according to some embodiments herein.
[00064] Table 2
Amino Acid mg/g protein
Lysine 50.8
Threonine 32.7
Tryptophan 10.8
Histidine 38.9
Isoleucine 35
Leucine 66
Valine 38.4
Phenylalanine + Tyrosine 103.9
13
Methionine + Cysteine 44.6
[00065] Table 3 illustrates digestible protein of the gluten free grains-based pasta
according to some embodiments herein.
[00066] Table 3
Digestible protein in recipe (g/100g pasta) 14.53
Digestible Lysine (mg/g protein) 50.8
Digestible Threonine (mg/g protein) 32.7
Digestible Tryptophan (mg/g protein) 10.8
Digestible Histidine (mg/g protein) 38.9
Digestible Isoleucine (mg/g protein) 35
Digestible Leucine (mg/g protein) 66
Digestible Valine (mg/g protein) 38.4
Digestible Phenylalanine + Tyrosine (mg/g
protein)
103.9
Digestible Methionine + Cysteine (mg/g
protein)
44.6
[00067] Table 4 illustrates comparison of sensory score between the gluten free
grains-based pasta and wheat pasta made from durum wheat on hedonic scale 5 of 1 – 5 with 1
as lowest and 5 as highest score.
[00068] Table 4
Name of Pasta Color Texture Chewiness Springiness Elasticity Overall
Acceptance
Gluten Free grainsbased
Pasta
4.5 5 4 4.5 4.7 4.8
Wheat pasta 4.5 4 5 5 5 4.9
[00069] It is observed from the Table 4 that the gluten free grains-based pasta has
color, texture, chewiness, springiness, and elasticity similar to the wheat pasta made from
10 durum wheat. Further, overall sensory acceptance score of the the gluten free grains-based
pasta is similar to the wheat pasta made from durum wheat.
[00070] Table 5 illustrates protein digestibility-corrected amino acid score
14
(PDCAAS) of rice, wheat, ragi, green gram, red lentil, chickpea and gluten free grains-based
pasta that is made of chickpea flour, red lentil flour, green moong dal flour or mung bean
flour, brown rice flour, buckwheat flour, tapioca starch, guar gum, and flaxseed flour.
[00071] Table 5
Parameter Rice Wheat Ragi
Green
gram Red lentil Chickpea
Gluten free
grains-based
pasta
Protein
(g/100g) 7.9 10.6 7.2 22.5 21.7 18.8 18
PDCAAS* 0.65 0.54 0.46 0.63 0.54 0.52 0.8
*Calculated based on method adopted from FAO/WHO/UNU, 1985
[00072] PDCAAS is estimated to assess protein quality of a food 5 product. The body
needs protein to grow, heal, and carry about nearly every chemical reaction in the body. Both
quality and quantity of the protein are necessary for good nourishment. From the Table 5, it
is observed that PDCAAS of individual grains such as rice, wheat, ragi and red lentil, green
gram is on a lower side, that is in a range from 0.4-0.65. Pasta is usually made with wheat
10 which has a lower PDCAAS of 0.4.
[00073] The gluten free grains-based pasta of the present disclosure is made with a
combination of chickpea flour, red lentil flour, green moong dal flour or mung bean flour,
brown rice flour, buckwheat flour, tapioca starch, guar gum, and flaxseed flour. The gluten
free grains-based pasta of the present disclosure includes chickpea, mung, rice which has a
15 PDCAAS of 0.5-0.65 to pull up the PDCAAS of the gluten free grains-based pasta to 0.8
which is higher in comparison to regular wheat pasta.
[00074] The gluten free grains-based pasta includes at least 18 months of shelf life.
The prepared pasta products were undergone a laboratory test to monitor or test chemical,
microbiological, physical, and sensory attributes of the pasta products that act as indicators of
20 its quality over a defined period of time at pre-determined time interval and the results were
submitted in below tables. An accelerated shelf-life studies are performed in order to evaluate
the shelf life of the pasta products. Accelerated shelf life testing is a form of stability testing
in which a product is stored at elevated stress conditions to rapidly increase the rate of
deterioration. The accelerated shelf life study which is universally accepted method, allows a
15
reduction in the time needed to estimate pasta products shelf life. Accordingly, shelf life
study under accelerated conditions from 0 to 3 months enables to evaluate shelf life up to 18
months. The accelerated storage conditions include 38°C & 90% Relative humidity (RH).
[00075] Table 6 illustrates shelf life results of Fusilli Pasta which was manufactured
on 5 January 19, 2022.
[00076] Table 6:
Tests Phase Units Date of analysis Specified
17-Feb- Limits
22
5-May-
22
16-Jun-
22
A B C
MICROBIOLOGICAL Total viable
count
cfu/g <10 9.0 x
101
9.5 x
101
Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus
aureus
org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 2.0 x
101
2.5 x
101
Max 102
CHEMICAL pH - 6.06 6.05 6.00 Not
Specified
Acidity as
citric acid
anhydrous
g/100g 0.63 0.75 0.89 Not
Specified
Moisture g/100g 6.92 7.54 7.80 Max 12.5
ORGANOLEPTIC Appearance in
terms of colour
- 5 5 5 3 to 5
Odour - 5 5 5 3 to 5
Taste - NA NA NA 3 to 5
16
Texture/
Consistency
- 5 5 5 3 to 5
Shelf life obtained 1 12 18
[00077] Table 7 illustrates shelf life results of Macaroni Pasta which was
manufactured on January 19, 2022.
[00078] Table 7:
Tests Phase Units Date of analysis Specified
17-Feb- Limits
22
5-May-
22
16-Jun-
22
A B C
MICROBIOLOGICAL Total viable
count
cfu/g <10 7.0 x
101
8.0 x
101
Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus
aureus
org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 5.0 x
101
5.5 x
101
Max 102
CHEMICAL pH - 6.05 6.02 5.98 Not
Specified
Acidity as
citric acid
anhydrous
g/100g 0.66 0.74 0.83 Not
Specified
Moisture g/100g 7.36 8.00 8.21 Max 12.5
ORGANOLEPTIC Appearance in
terms of colour
- 5 5 5 3 to 5
Odour - 5 5 5 3 to 5
Taste - NA NA NA 3 to 5
17
Texture/
Consistency
- 5 5 5 3 to 5
Shelf life obtained 1 12 18
[00079] Table 8 illustrates shelf life results of Amori Pasta which was manufactured
on January 19, 2022.
[00080] Table 8:
Tests Phase Units Date of analysis Specified
Limits
17-Feb-
22
5-May-
22
16-Jun-
22
A B C
MICROBIOLOGICAL Total viable
count
cfu/g <10 1.1 x
102
2.5 x
102
Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus
aureus
org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 4.0 x
101
4.5 x
101
Max 102
CHEMICAL pH - 6.07 6.04 6.03 Not
Specified
Acidity as
citric acid
anhydrous
g/100g 0.71 0.74 0.80 Not
Specified
Moisture g/100g 7.10 7.60 7.89 Max 12.5
ORGANOLEPTIC Appearance in
terms of colour
- 5 5 5 3 to 5
Odour - 5 5 5 3 to 5
18
Taste - NA NA NA 3 to 5
Texture/
Consistency
- 5 5 5 3 to 5
Shelf life obtained 1 12 18
[00081] Table 9 illustrates shelf life results of Rigatoni Pasta which was
manufactured on January 19, 2022.
[00082] Table 9:
Tests Phase Units Date of analysis Specified
Limits
17-Feb-
22
5-May-
22
16-Jun-
22
A B C
MICROBIOLOGICAL Total viable
count
cfu/g <10 2.0 x
102
2.1 x
102
Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus
aureus
org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 <10 <10 Max 102
CHEMICAL pH - 6.05 5.93 5.83 Not
Specified
Acidity as
citric acid
anhydrous
g/100g 0.69 0.80 0.96 Not
Specified
Moisture g/100g 8.13 8.40 8.72 Max 12.5
ORGANOLEPTIC Appearance in
terms of colour
- 5 5 5 3 to 5
Odour - 5 5 5 3 to 5
19
Taste - NA NA NA 3 to 5
Texture/
Consistency
- 5 5 5 3 to 5
Shelf life obtained 1 12 18
[00083] Table 10 illustrates shelf life results of Penne Pasta which was manufactured
on January 19, 2022.
[00084] Table 10:
Tests Phase Units Date of analysis Specified
Limits
17-Feb-
22
5-May-
22
16-Jun-
22
A B C
MICROBIOLOGICAL Total viable
count
cfu/g <10 3.0 x
101
4.0 x
101
Max 104
Coliform cfu/g <10 <10 <10 Max 102
E coli org/g Absent Absent Absent Absent
Salmonella org/25g Absent Absent Absent Absent
Staphylococcus
aureus
org/g Absent Absent Absent Absent
Yeast cfu/g <10 <10 <10 Max 102
Mold cfu/g <10 <10 <10 Max 102
CHEMICAL pH - 6.03 5.91 5.79 Not
Specified
Acidity as
citric acid
anhydrous
g/100g 0.65 0.76 0.84 Not
Specified
Moisture g/100g 9.23 9.65 9.93 Max 12.5
ORGANOLEPTIC Appearance in
terms of colour
- 5 5 5 3 to 5
Odour - 5 5 5 3 to 5
20
Taste - NA NA NA 3 to 5
Texture/
Consistency
- 5 5 5 3 to 5
Shelf life obtained 1 12 18
[00085] In Tables 6 to 10, A, B, C denote test done immediately after receiving the
pasta product (Zero time), after 1 month in room conditions and 11 weeks in accelerated
conditions, and thereafter 1 month in room conditions and 17 weeks in accelerated
conditions. Fusilli Pasta, Macaroni Pasta, Amori Pasta, Rigatoni Pasta, and Penne Pasta as
illustrated in the Tables 6 to 10 are prepared using the gluten free 5 grains-based food
composition of the present disclosure that includes combination of chickpea flour, red lentil
flour, green moong dal flour or mung bean flour, brown rice flour, buckwheat flour, tapioca
starch, guar gum, and flaxseed flour.
[00086] With reference to Tables 6 to 10, it is observed that the pasta products are
10 free-from food pathogens such as Coliform, E coli, Salmonella, Staphylococcus aureus,
Yeast, and Mold while the products are stored at an ambient condition or room temperature
from 0 to 18 months. The total viable count of the pathogen is within the acceptable value.
Similarly, the chemical attributes such as pH, acidity, moisture are stable and are in
acceptable range while the products are stored at the ambient condition or room temperature
15 from 0 to 18 months. The organoleptic attributes such as appearance, odour, texture, and taste
are stable and are in acceptable range while the products are stored at the ambient condition
or room temperature from 0 to 18 months.
[00087] FIG. 2 is a graphical representation 200 of comparative sensory analysis
between a nutrient rich, low glycemic index (GI), gluten free grains-based pasta and wheat
20 pasta, according to some embodiments herein. From the graphical representation 200, it is
observed that the gluten free grains-based pasta has color, texture, chewiness, springiness,
and elasticity similar to the wheat pasta made from durum wheat. Further, overall sensory
acceptance score of the the gluten free grains-based pasta is similar to the wheat pasta made
from durum wheat. As per the sensory analysis in the graphical representation 200, the gluten
25 free grains-based pasta and the wheat pasta are similar on sensory profile.
[00088] FIG. 3 illustrates a method of producing a nutrient rich, low glycemic index
(GI), gluten free grains-based pasta, according to some embodiments herein. At a step 302, at
21
least one legume-based ingredient, at least one cereal-based ingredient, at least one pseudo
cereal-based ingredient and at least one seed-based ingredient are ground and mixed into a
grain flour dry mixture with a particle size ranging from 350 to 500 microns (µ). The
legume-based ingredient includes chickpea, lentil, and mung bean or green moong dal. The
cereal-based ingredient includes brown rice. The pseudo cereal-based ingredient 5 includes
buckwheat. The seed-based ingredient includes flax seed. In some embodiment, 30% of
chickpea, 30% of red lentil, 15% of mung bean or green moong dal, 10% of brown rice, 10%
of buckwheat and 0.5% of flaxseed are ground, at an ambient temperature of 27 to 30 degree
Celsius (0C), into the flour mixture that includes chickpea flour, red lentil flour, mung bean
10 flour or green moong dal flour, brown rice flour, buckwheat flour, and flaxseed flour, thereby
denaturation of protein is lowered. The flour mixture is unrefined flour mixture. The flour
mixture may not be kept for period of more than 2 days before processing.
[00089] At a step 304, the grain flour dry mixture is mixed with at least one starch
source, and at least one gum source. The starch source may be tapioca starch. The gum
15 source may be guar gum. In some embodiments, 4 % of tapioca starch and 1 % of guar gum
is mixed with the flour mixture.
[00090] At a step 306, grain flour wet mixture is prepared by mixing water with the
grain flour dry mixture along with starch and gum. A ratio of water and grain flour dry
mixture includes 25:75
20 [00091] At a step 308, the grain flour wet mixture is passed through a hot extruder
with steam to produce an extruded wet pasta. A ratio of starch and gum helps in cooking
during an extrusion process which results in un-cracked pasta surface and holds network in
pasta and smoothens surface. The hot extruder is at a temperature ranging from 90–110
degree Celsius (0C). The grain flour wet mixture is extruded to a specific shape based on a
25 type of pasta to be produced. Different types of pasta include, but not limited to, Spaghetti,
Penne, Lasagne, Ravioli, Linguine, Rigatoni, Farfalle, Fusilli, Macaroni, and Cannelloni. In
one embodiment, the penne size is 3 +/-0.2 cm if the pasta is penne pasta.
[00092] At a step 310, the gluten free grains-based pasta is produced by drying the
extruded wet pasta at a temperature of 55–600C for 35-40 minutes until a moisture content
30 below 11 % w/w. In some embodiments, the extruded wet pasta is dried at a temperature of
60 – 800C for a time period of 3-6 hours.
22
[00093] FIGS 4A and 4B illustrate exemplary undesired results of pasta due to
changing the concentration ranges of ingredients of the gluten free grains-based pasta. FIG.
4A is a penne pasta whose shape is affected after cooking due to changing the concentration
ranges of the ingredients of the gluten free grains-based food composition of the present
disclosure. FIG. 4B is a macaroni pasta whose shape is affected after 5 cooking due to
changing the concentration ranges of the ingredients of the gluten free grains-based food
composition of the present disclosure. Each component at a given concentration in the grains
based composition synergistically produces the nutrient rich, low glycemic index, gluten free
grains based pasta with the shelf life from 0 to 18 months at an ambient condition. For
10 example, a higher percentage of (>35%) of chickpea flour creates brittleness, while lower
percentage (<25%) of of chickpea flour creates more breakage. A higher percentage of
(>35%) of red lentil flour creates off taste, while lower percentage (<25%) of red lentil flour
lowers protein content. A higher percentage of (>20%) of mung bean flour creates beany
taste, while lower percentage (<10%) of mung bean flour creates low protein product. A
15 higher percentage of (>15%) of brown rice flour creates rough product, while lower
percentage (<5%) of brown rice flour creates low fiber product. A higher percentage of
(>10%) of buckwheat flour creates undesirable specs on pasta, while lower percentage (<5%)
of buckwheat flour creates less in protein. A higher percentage of (>8%) of tapioca starch
flour creates very hard pasta, while lower percentage (<1%) of tapioca starch flour creates
20 broken pasta. A higher percentage of (>1.5%) of guar gum creates slimy pasta, while lower
percentage (<0.5%) of guar gum creates broken pasta. A higher percentage of (>0.7%) of
flax seed flour creates off-rancid taste, while lower percentage (<0.2%) of flax seed flour
creates lower nutritional value.
[00094] The gluten free grains based pasta of the present disclosure is advantageous
25 in that the grains-based pasta (60 g of uncooked pasta) includes high protein, high fiber and
low net carbohydrates, thereby the grains-based pasta is suitable for protein and fiber
deficient, celiac and diabetic populations. As the grains-based pasta is rich in protein and
fiber, the grains-based pasta satisfies nutritional requirement of an individual. The grainsbased
pasta includes low glycemic index (GI), thereby suitable for diabetic populations.
30 Further, the grains-based pasta includes high shelf life, sensorially acceptable taste and
improved protein digestibility.
23
[00095] The foregoing description of the specific embodiments will so fully reveal
the general nature of the embodiments herein that others can, by applying current knowledge,
readily modify and/or adapt for various applications such specific embodiments without
departing from the generic concept, and, therefore, such adaptations and modifications
should and are intended to be comprehended within the meaning and range 5 of equivalents of
employed herein is for the purpose of description and not of limitation. Therefore, while the
embodiments herein have been described in terms of preferred embodiments, those skilled in
the art will recognize that the embodiments herein can be practiced with modification within
the scope.
,CLAIMS:I/We claim:
1. A nutrition rich, low glycemic index (GI), gluten free grains-based 1 pasta, comprising:
2 (i) at least one legume-based ingredient, (ii) at least one cereal-based ingredient, (iii)
3 at least one pseudo cereal ingredient, (iv) at least one starch source, (v) at least one gum
4 source, and (vi) at least one seed-based ingredient,
5 characterized in that, the pasta comprises
6 (i) 60% weight/weight (w/w) to 90% w/w of the at least one legume-based ingredient;
7 (ii) 5% w/w to 15% w/w of the at least one cereal-based ingredient;
8 (iii) 5% w/w to 10% w/w of the at least one pseudo cereal ingredient;
9 (iv) 1 % w/w to 8 % w/w of the at least one starch source;
10 (v) 0.5 % w/w to 1.5% w/w of the at least one gum source; and
11 (vi) 0.2 % w/w to 0.7% w/w of the at least one seed-based ingredient, wherein the
12 pasta is shelf stable at an ambient condition.
1 2. The pasta as claimed in claim 1, wherein
2 (i) the at least one legume-based ingredient comprises (i) 25% w/w to 35% w/w of a
3 first legume-based ingredient that comprises chickpea flour, (ii) 25% w/w to 35% w/w of a
4 second legume-based ingredient that comprises red lentil flour, and (iii) 10% w/w to 20%
5 w/w of a third legume-based ingredient that comprises mung bean flour;
6 (ii) the at least one cereal-based ingredient comprises 5% w/w to 15% w/w of brown
7 rice flour;
8 (iii) the at least one pseudo cereal ingredient comprises 5% w/w to 10% w/w of
9 buckwheat flour;
10 (iv) the at least one starch source ingredient comprises 1 % w/w to 8 % w/w of
11 tapioca starch flour;
12 (v) the at least one gum source comprises 0.5 % w/w to 1.5% w/w of guar gum; and
13 (vi) the at least one seed-based ingredient comprises 0.2% w/w to 0.7% w/w of flax
14 seed flour.
25
3. The pasta as claimed in claim 1, wherein the pasta comprises a low 1 GI index of 52.94.
1 4. The pasta as claimed in claim 1, wherein the pasta has the shelf life of 18 months at an
2 ambient condition.
1 5. The pasta as claimed in claim 1, wherein the pasta has a pH ranging from 6 to 6.65.
1 6. The pasta as claimed in claim 1, wherein the pasta (100 grams (g)) has a nutrition profile
2 that comprises (i) 344 kilocalories (kcal) of energy, (ii) 18 g of protein, (iii) 68 g of
3 carbohydrates, (iv) 1 g of total sugar, (v) 14 g of dietary fiber, (vi) 3g of total fat, (vii) 0.4 g
4 of saturated fat, (viii) 0.5 g of monosaturated fatty acids, and (ix) 1.2 g of polyunsaturated
5 fatty acids.
1 7. The pasta as claimed in claim 1, wherein the pasta (100 grams (g)) provides minerals that
2 comprises (i) 80 milligrams (mg) of calcium (Ca), (ii) 137.7 mg of magnesium (Mg), (iii)
3 935mg of potassium (K), (iv) 4 mg of iron (Fe), and (v) 2.5 mg of zinc (Zn).
1 8. The pasta as claimed in claim 1, wherein the pasta has a protein digestibility-corrected
2 amino acid score (PDCAAS) of 0.8 which is higher than a regular wheat pasta.
1 9. The pasta as claimed in claim 1, wherein the pasta comprises 14.53 g digestible protein in
2 100 grams (g), wherein the pasta comprises (i) 50.8 milligrams (mg) of digestible lysine per
3 gram (g) of protein, (ii) 32.7 mg of threonine per gram of protein, (iii) 10.8 mg of digestible
4 tryptophan per gram of protein, (iv) 38.9 mg of digestible histidine per gram of protein, (v)
5 35mg of isoleucine per gram of protein, (vi) 66 mg of digestible leucine per gram of protein,
6 (vii) 38.4 mg of digestible valine per gram of protein, (viii) 103.9 mg of digestible
7 phenylalanine and tyrosine per gram of protein, and (ix) 44.6 mg of digestible methionine
8 and cysteine per gram of protein.
1 10. The pasta as claimed in claim 1, wherein the pasta has a sensory score of 4.8 which is
2 similar to a regular wheat pasta.
26
11. A method of producing a high nutrition, low glycemic index (GI), 1 gluten free grains2
based pasta, characterized in that the method comprising:
3 (i) preparing a grain flour dry mixture by grinding and mixing (a) 60% weight/weight
4 (w/w) to 90% w/w of at least one legume-based ingredient, (b) 5% w/w to 15% w/w of the at
5 least one cereal-based ingredient, (c) % w/w to 10% w/w of at least one pseudo cereal
6 ingredient and (d) 0.2 % w/w to 0.7% w/w of seed-based ingredient into with a particle size
7 ranging from 350 to 500 microns (µ);
8 (ii) mixing the grain flour dry mixture with 1 % w/w to 8 % w/w of at least one starch
9 source and 0.5 % w/w to 1.5% w/w of at least one gum source;
10 (iii) forming a grain flour wet mixture by mixing the grain flour dry mixture along
11 with starch and gum with water, wherein a ratio of water and grain flour dry mixture is
12 25:75;
13 (iv) producing an extruded wet pasta by passing the grain flour wet mixture through a
14 hot extruder with steam, wherein the hot extruder is at a temperature ranging from 90–110
15 degree Celsius (0C); and
16 (v) producing the high nutrition, low glycemic index (GI), gluten free grains-based
17 pasta by passing the extruded wet pasta through a dryer which is at a temperature ranging
18 from 55–600C for 35-40 minutes until a moisture content below 11% w/w, wherein pasta has
19 a shelf life from 0 to 18 months at an ambient condition.
Dated this, August 03, 2022
Arjun Karthik Bala
(IN/PA 1021)
Agent for Applicant