Paper

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

Published Jan 15, 2016 · S. M. R. Ferreira, Ana Paula de Mello, Mônica de Caldas Rosa dos Anjos

Food chemistry

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Abstract

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Study Snapshot

A mixture of sorghum, rice, and potato starch provides the best sensory and cooking quality for gluten-free pasta for celiac disease patients.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

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