Development of a Breadfruit Flour Pasta Product

Foods

Diane Ragone¹  CarmenL. Nochera² 

[1] Breadfruit Institute, National Tropical Botanical Garden, Kalaheo, HI 96741, USA;Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USA;

关键词: ‘Ma’afala’;    Artocarpus altilis;    gluten-free pasta;    underutilized crop;    value-added product;    indigenous crop cultivar;   

DOI  :  10.3390/foods8030110

来源: DOAJ

【 摘 要 】

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. ‘Ma’afala’, 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.

【 授权许可】

Unknown