Foods | |
Development of a Breadfruit Flour Pasta Product | |
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