Keywords
'Ma'afala', Artocarpus altilis, gluten-free pasta, underutilized crop, value-added product, indigenous crop cultivar
Disciplines
Food Science
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. ‘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.
Original Citation
Nochera, C. L., & Ragone, D. (2019). Development of a Breadfruit Flour Pasta Product. Foods, 8(3), 110. https://doi.org/10.3390/foods8030110
ScholarWorks Citation
Nochera, Carmen L. and Ragone, Diane, "Development of a Breadfruit Flour Pasta Product" (2019). Peer Reviewed Articles. 10.
https://scholarworks.gvsu.edu/bms_articles/10
