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Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
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Preparation of a Breadfruit Flour Bar

1
Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USA
2
Breadfruit Institute, National Tropical Garden, Kauai, HI 96741, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Manuela Mariotti
Foods 2016, 5(2), 37; https://doi.org/10.3390/foods5020037
Received: 21 March 2016 / Revised: 27 April 2016 / Accepted: 13 May 2016 / Published: 20 May 2016
(This article belongs to the Special Issue Gluten-Free Foods)
Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit. View Full-Text
Keywords: Breadfruit (Meinpadahk); gluten free bar; underutilized crop Breadfruit (Meinpadahk); gluten free bar; underutilized crop
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Nochera, C.L.; Ragone, D. Preparation of a Breadfruit Flour Bar. Foods 2016, 5, 37.

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