High-Protein, Gluten-Free Pasta: Chula’s Research to Ensure the Good Health of Gluten-Intolerant People

A faculty member of Chulalongkorn University’s Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health lovers.

For noodle lovers, pasta is one popular item with its chewy yet soft texture and delicious taste. However, not everyone can fully enjoy pasta due to intolerance to gluten, a type of protein commonly found in wheat products, including pasta.

“Studies show that some consumers are intolerant to gluten and are unable to consume any foods containing the protein. Ingestion could lead to the dysfunction of multiple systems in the body. In the digestive system, for example, it could cause severe damage to the small intestine, reducing the ability to digest and absorb foods. We wanted to develop a gluten-free pasta product to serve the needs of this group of consumers, as well as those who care about their health,” explained Associate Professor Dr. Kanitha Tananuwong, a lecturer at the Department of Food Technology, the Faculty of Science, Chulalongkorn University, head of the research team, of the background of the research and development of high–protein, gluten–free pasta from mung beans.

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