Orange noodles?

first_imgUsing pasta as the vehicleHuang chose to make a pasta product because it’s a common food.The resulting sweet-potato pasta is orange and has a slightlysweet taste.”Some people don’t like the sweet taste of a sweet potato, and that sweet taste isn’t as strong in the pasta,” Huang said.”Plus, you can counteract the sweet taste with the otheringredients you add to your pasta dish.”Huang envisioned the sweet-potato pasta being used as a coldsalad pasta, but says it can be used for hot dishes, too.”Adding a hot sauce would be another way to mask the sweet flavorif that aspect didn’t appeal to your palate,” he said.Most pastas are wheat-based, but pasta is also made from rice,corn, mung beans and other crops, Huang said.”We didn’t set out to compete with any other pastas,” he said.”But the sweet-potato pasta should be a healthy alternative forthose who can’t eat wheat-based pastas.”For now, Huang has made the sweet-potato pasta in flat noodleform, but he says it can easily be made into spirals or seashells with the proper equipment. Like other pastas, the sweet-potato pasta can also be made in either wet or dry pasta form. What will consumers think?The next step in the project is to see if the new product passesconsumer taste tests.”The folks in my lab love it,” Huang said. “But we’ll have towait and see what other consumers think and see if it appealsmore to a certain market group.”The sweet-potato pasta needs support from the food industrybefore you’ll see it on your area supermarket shelf.”As food scientists, we develop the products,” Huang said. “Thenwe hope the food industry or an entrepreneur picks up on theproduct and produces it commercially.”If the new product is successful, Georgia farmers would be moreapt to grow sweet potatoes here. Georgia now grows only about 500acres of sweet potatoes annually. By Sharon OmahenUniversity of GeorgiaA University of Georgia food scientist has developed a new pastaproduct that’s chock-full of health benefits and offers a newmarket for sweet potatoes.The new pasta is created from the often forgotten, but oh-so-good-for-you cousin to the Irish potato.”Nowadays people in the U.S. eat sweet potatoes around theholidays and just a few other times in the year,” said Yao-WenHuang, a food scientist with the UGA College of Agricultural andEnvironmental Sciences. “They have great, beneficial nutritiousqualities if we could just get people to eat them more often.”Other countries rely heavily on sweet potatoesMany countries in Asia and Africa, unlike the United States, relyheavily on the sweet potato, Huang says, as a highly stable food.”They eat the whole plant — the roots and the leaves,” he said.”Here in the U.S., the leaves are rarely found outside ofspecialty farmers markets, where they’re viewed as a delicacy andare quite costly.”In his Athens, Ga., lab, Huang used sweet potatoes grown inAlbany, Ga., to create a sweet-potato flour. He then modified andfortified the flour with soybean flour.”I use the whole sweet potato, not just the starch,” he said.”This creates a flour that’s low in fat and high in fiber,beta-carotene, vitamins and minerals.”Huang says sweet potatoes, like carrots and citrus fruits, are anexcellent source of beta-carotene.The soybeans in the new pasta flour add even more healthfulqualities.”Studies show 25 grams of soybean protein per day can preventcancer and is good for your heart,” he said. “They also containflavonoids and other healthy antioxidants.”last_img

first_imgUsing pasta as the vehicleHuang chose to make a pasta product because it’s a common food.The resulting sweet-potato pasta is orange and has a slightlysweet taste.”Some people don’t like the sweet taste of a sweet potato, and that sweet taste isn’t as strong in the pasta,” Huang said.”Plus, you can counteract the sweet taste with the otheringredients you add to your pasta dish.”Huang envisioned the sweet-potato pasta being used as a coldsalad pasta, but says it can be used for hot dishes, too.”Adding a hot sauce would be another way to mask the sweet flavorif that aspect didn’t appeal to your palate,” he said.Most pastas are wheat-based, but pasta is also made from rice,corn, mung beans and other crops, Huang said.”We didn’t set out to compete with any other pastas,” he said.”But the sweet-potato pasta should be a healthy alternative forthose who can’t eat wheat-based pastas.”For now, Huang has made the sweet-potato pasta in flat noodleform, but he says it can easily be made into spirals or seashells with the proper equipment. Like other pastas, the sweet-potato pasta can also be made in either wet or dry pasta form. What will consumers think?The next step in the project is to see if the new product passesconsumer taste tests.”The folks in my lab love it,” Huang said. “But we’ll have towait and see what other consumers think and see if it appealsmore to a certain market group.”The sweet-potato pasta needs support from the food industrybefore you’ll see it on your area supermarket shelf.”As food scientists, we develop the products,” Huang said. “Thenwe hope the food industry or an entrepreneur picks up on theproduct and produces it commercially.”If the new product is successful, Georgia farmers would be moreapt to grow sweet potatoes here. Georgia now grows only about 500acres of sweet potatoes annually. By Sharon OmahenUniversity of GeorgiaA University of Georgia food scientist has developed a new pastaproduct that’s chock-full of health benefits and offers a newmarket for sweet potatoes.The new pasta is created from the often forgotten, but oh-so-good-for-you cousin to the Irish potato.”Nowadays people in the U.S. eat sweet potatoes around theholidays and just a few other times in the year,” said Yao-WenHuang, a food scientist with the UGA College of Agricultural andEnvironmental Sciences. “They have great, beneficial nutritiousqualities if we could just get people to eat them more often.”Other countries rely heavily on sweet potatoesMany countries in Asia and Africa, unlike the United States, relyheavily on the sweet potato, Huang says, as a highly stable food.”They eat the whole plant — the roots and the leaves,” he said.”Here in the U.S., the leaves are rarely found outside ofspecialty farmers markets, where they’re viewed as a delicacy andare quite costly.”In his Athens, Ga., lab, Huang used sweet potatoes grown inAlbany, Ga., to create a sweet-potato flour. He then modified andfortified the flour with soybean flour.”I use the whole sweet potato, not just the starch,” he said.”This creates a flour that’s low in fat and high in fiber,beta-carotene, vitamins and minerals.”Huang says sweet potatoes, like carrots and citrus fruits, are anexcellent source of beta-carotene.The soybeans in the new pasta flour add even more healthfulqualities.”Studies show 25 grams of soybean protein per day can preventcancer and is good for your heart,” he said. “They also containflavonoids and other healthy antioxidants.”last_img

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