The Brazilian Agricultural Research Corporation (EMBRAPA) is on a mission to develop new gluten-free food options for the local and international markets. The technology combines whole grains such as rice and corn with pulses, including beans and chickpeas.
The products developed in Rio de Janeiro include whole-grain snacks, pre-cooked flour, pasta, and a mix for pita bread. The recipes are currently being validated for industrial scale-up and licensing.
To achieve an airy, crunchy snack and develop different types of flour, the researchers used a technology known as “thermoplastic extrusion.” This method allows the whole grain to be processed, without separating the crust, as would be the case with refined flour.
Thermoplastic extrusion is nowadays used by medium and large entrepreneurs in the food industry, as it is regarded as a significant investment for those looking for large-scale production.
This process yields products with an extended shelf life, quick cooking, and versatility in different formats and textures. The nutritional index is also an important advantage. The fiber content of the snack, for instance, reaches 9%. In pita bread, it is up to 10%.
Meanwhile, pasta stands out for its higher protein content. The fusilli noodles made with pearl millet and chickpeas have 13% protein and 11% fiber. Researcher Melicia Galdeano says that “hydrated pre-cooked flour forms a net that mimics the gluten mesh and improves the product texture. This asset aids in offering yet another food alternative for people with gluten and wheat intolerance.”
The ingredients
The usual Brazilian daily diet includes rice and beans. The research took advantage of the wide availability of these ingredients on the market for tests. The scientists also used pearl millet to ensure the expected nutritional characteristics.
“In Brazil, pearl millet covers an area of more than 4 million hectares. The product is widely used in no-till farming in crop rotation with soybean and corn,” says researcher Carlos Piler.
EMBRAPA is now looking for partners for co-development, validation, industrial scale-up, and licensing. Cooperation agreements are necessary for the future trading development of the products.