Characterization of gluten free pasta with the sunflower protein

The sunflower flour possesses nutrient dense properties with naturally occurring protein and fiber content. Thus, the project aimed to evaluate the effects of adding sunflower flour as a protein source to gluten-free pasta and to analyze if sunflower flour could be used as a substitute for other protein ingredients currently used in this type of product, such as legume flours, soy, pea protein concentrates, and isolates.