Development of a Breadfruit Flour Pasta Product
Breadfruit <i>(Artocarpus altilis</i>) 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 in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/3/110 |
| _version_ | 1818991589905661952 |
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| author | Carmen L. Nochera Diane Ragone |
| author_facet | Carmen L. Nochera Diane Ragone |
| author_sort | Carmen L. Nochera |
| collection | DOAJ |
| description | Breadfruit <i>(Artocarpus altilis</i>) 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 (<i>n</i> = 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. |
| first_indexed | 2024-12-20T20:12:41Z |
| format | Article |
| id | doaj.art-b2c878c7aa0f438180f5d921fbdb10dd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-20T20:12:41Z |
| publishDate | 2019-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b2c878c7aa0f438180f5d921fbdb10dd2022-12-21T19:27:47ZengMDPI AGFoods2304-81582019-03-018311010.3390/foods8030110foods8030110Development of a Breadfruit Flour Pasta ProductCarmen L. Nochera0Diane Ragone1Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USABreadfruit Institute, National Tropical Botanical Garden, Kalaheo, HI 96741, USABreadfruit <i>(Artocarpus altilis</i>) 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 (<i>n</i> = 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.https://www.mdpi.com/2304-8158/8/3/110‘Ma’afala’<i>Artocarpus altilis</i>gluten-free pastaunderutilized cropvalue-added productindigenous crop cultivar |
| spellingShingle | Carmen L. Nochera Diane Ragone Development of a Breadfruit Flour Pasta Product Foods ‘Ma’afala’ <i>Artocarpus altilis</i> gluten-free pasta underutilized crop value-added product indigenous crop cultivar |
| title | Development of a Breadfruit Flour Pasta Product |
| title_full | Development of a Breadfruit Flour Pasta Product |
| title_fullStr | Development of a Breadfruit Flour Pasta Product |
| title_full_unstemmed | Development of a Breadfruit Flour Pasta Product |
| title_short | Development of a Breadfruit Flour Pasta Product |
| title_sort | development of a breadfruit flour pasta product |
| topic | ‘Ma’afala’ <i>Artocarpus altilis</i> gluten-free pasta underutilized crop value-added product indigenous crop cultivar |
| url | https://www.mdpi.com/2304-8158/8/3/110 |
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