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Development of a Breadfruit Flour Pasta Product

Department of Biomedical Sciences, Grand Valley State University, Allendale, MI 49401, USA
Breadfruit Institute, National Tropical Botanical Garden, Kalaheo, HI 96741, USA
Author to whom correspondence should be addressed.
Foods 2019, 8(3), 110;
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)
PDF [842 KB, uploaded 26 March 2019]


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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