Fresh Pasta made from Quinoa Flour and Quinoa Leaf Powder
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Summary
Gluten-free and high in protein, this pasta is an alternative for individuals who are gluten-sensitive, have celiac disease or who are simply seeking healthier alternatives.
Potential Use
It can be used to make any type of pasta fit for celiacs or gluten-sensitive consumers.
Development Status
This product has already been developed and is waiting to be produced at an industrial scale.
Advantages
This pasta is made from dried, ground up quinoa leaves that do not have any widespread commercial use.
Intellectual Property
Patent pending.
Research Team
- Researchers: Sebastián Tobar, Francisco Fuentes.
- Students Involved: Daniela Campos.
School of Nutrition and Diet, UC School of Medicine