Process for producing low calorie pasta Patent #: 3992554
ApplicationNo. 06/498283 filed on 05/26/1983
US Classes:426/557, Alimentary paste426/451Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.
ExaminersPrimary: Jones, Raymond N.
Assistant: King, Elizabeth A.
Attorney, Agent or Firm
International ClassesA23L 1/0532 (20060101)
A23L 1/052 (20060101)
A23L 1/16 (20060101)
A23L 1/216 (20060101)
A23L 1/20 (20060101)
A23L 1/214 (20060101)
AbstractA process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.