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Development of a Breadfruit Flour Pasta Product
- Source :
- Foods, Vol 8, Iss 3, p 110 (2019), Foods, Volume 8, Issue 3
- Publication Year :
- 2019
- Publisher :
- MDPI AG, 2019.
-
Abstract
- Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. &lsquo<br />Ma&rsquo<br />afala&rsquo<br />a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.
- Subjects :
- Gluten-free pasta
‘Ma’afala’
Health (social science)
Nutritional composition
underutilized crop
Artocarpus altilis
indigenous crop cultivar
Plant Science
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
food.food
Article
food
value-added product
Value added product
lcsh:TP1-1185
Cultivar
Product (category theory)
Food science
Food Science
Mathematics
gluten-free pasta
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 8
- Issue :
- 3
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....7f56b22813500a71024329e0bb0868a7