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Development of a Breadfruit Flour Pasta Product

1
Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USA
2
Breadfruit Institute, National Tropical Botanical Garden, Kalaheo, HI 96741, USA
*
Author to whom correspondence should be addressed.
Foods 2019, 8(3), 110; https://doi.org/10.3390/foods8030110
Received: 21 January 2019 / Revised: 13 March 2019 / Accepted: 19 March 2019 / Published: 26 March 2019
(This article belongs to the Special Issue Foods of Plant Origin)
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PDF [842 KB, uploaded 26 March 2019]
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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. View Full-Text
Keywords: ‘Ma’afala’; Artocarpus altilis; gluten-free pasta; underutilized crop; value-added product; indigenous crop cultivar ‘Ma’afala’; Artocarpus altilis; gluten-free pasta; underutilized crop; value-added product; indigenous crop cultivar
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Nochera, C.L.; Ragone, D. Development of a Breadfruit Flour Pasta Product. Foods 2019, 8, 110.

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