Development of a Breadfruit Flour Pasta Product
AbstractBreadfruit (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
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Nochera, C.L.; Ragone, D. Development of a Breadfruit Flour Pasta Product. Foods 2019, 8, 110.
Nochera CL, Ragone D. Development of a Breadfruit Flour Pasta Product. Foods. 2019; 8(3):110.Chicago/Turabian Style
Nochera, Carmen L.; Ragone, Diane. 2019. "Development of a Breadfruit Flour Pasta Product." Foods 8, no. 3: 110.
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