Based on the research of the faculty of Agriculture, Ubonratchathani University and aimed to aims to make gluten-free pasta by green rice. Generally, pasta is prepared using dough made from semolina which contains high protein and gluten. Gluten consumption may affect the immune system especially gluten intolerance and cannot digest gluten into the body. The development of the wheat-free pasta (or called as Gluten-free pasta) may not cause gluten allergy.
From the local knowledge, green rice production made of sticky rice with 5-7 days of grain filling period. The well-ripening grain will be used for privatization by pounding or the local villagers call as “Kao Mao” which has a natural green color and unique aroma.
Wheat flour is not used in the green rice privatization stage, but production mixed by sticky rice and white rice and molded by extruder machine into various types, such as spaghetti, macaroni, pasta, and others.
With higher nutrition contents than regular pasta flour. It contains more Beta-carotene, GABA, Vitamin E, Folic Acid, Niacin and Chlorophyll. This is a new alternative for health lovers, as pasta can be easily adapted for simple meal and suitable for urban lifestyle.