Development of a Breadfruit Flour Pasta Product
Carmen L Nochera1, Diane Ragone2
1Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USA. nocherac@gvsu.edu.
Foods (Basel, Switzerland)
|March 29, 2019
Summary
Breadfruit flour can be processed into a nutritious, gluten-free pasta. Sensory evaluations show that most consumers find this breadfruit pasta acceptable, offering a new food product.
Area of Science:
- Food Science
- Nutritional Science
- Agriculture
Background:
- Breadfruit (Artocarpus altilis) is a tropical crop with perishable fruit.
- Processing breadfruit into flour extends its usability and enables value-added product development.
- Value-added breadfruit products can serve local markets and export opportunities.
Purpose of the Study:
- To develop a pasta product utilizing breadfruit flour.
- To conduct sensory evaluations of the developed breadfruit pasta.
- To analyze the nutritional composition of the breadfruit pasta.
Main Methods:
- Pasta was developed using flour from the 'Ma'afala' breadfruit cultivar.
- Sensory evaluation was performed with 71 panelists.
- Nutritional composition was analyzed and labeled.
Main Results:
- The breadfruit pasta is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g).
- 80.3% of panelists found the breadfruit pasta acceptable.
- 18.3% of panelists disliked the pasta.
Conclusions:
- Breadfruit pasta offers a nutritious, appealing, and inexpensive gluten-free food option.
- This product leverages locally available breadfruit resources in tropical regions.
- The development supports local food industries and potential export markets.
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