Development of a Breadfruit Flour Pasta Product

Nochera, Carmen L.; Ragone, Diane

doi:10.3390/foods8030110

Cited by 9 publications

(15 citation statements)

References 32 publications

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“…Breadfruit flour is a gluten-free flour that has high content of starch [4] and fiber [5], as well as a variety of vitamins and minerals, like vitamin C and potassium [6]. Based on these properties, breadfruit flour has been applied as an ingredient in a variety of processed food products, including pasta [7], instant baby food [8], bread [9,10], cake [11], cookies [12], and meat [13,14]. However, it was reported that inclusion of breadfruit flour in these products should be limited in order to maintain desirable quality characteristics (i.e., high cooking yield, acceptable textural and sensory quality).…”

Section: Introductionmentioning

confidence: 99%

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Huang

Román

Martínez

et al. 2020

Foods

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The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

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Section: Introductionmentioning

confidence: 99%

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Huang

Román

Martínez

et al. 2020

Foods

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“…In the case of fiber-rich pasta, trained panelists assessed that the samples had a more bitter and branny flavor, more rough texture, significantly lower firmness and higher adhesiveness than the refined flour pasta [ 11 , 37 ]. At the same time, consumer studies on pasta with fiber show different results depending on the fiber source [ 38 , 39 , 40 ].…”

Section: Introductionmentioning

confidence: 99%

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Jaworska

Królak

Przybylski

et al. 2020

Foods

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The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.

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“…It is also processed to starch (Loos et al, 1981), flour (Nochera & Caldwell, 1992;Arcelay & Graham, 1984;Loos et al, 1981;Graham & Bravo, 1981;Olatunji & Akerele, 1978) and value-added products like chips, fries, dips, baked goods, desserts, and beverages (Ragone & Cavaletto, 2006). The breadfruit flour has also been developed as pasta product (Nochera & Ragone, 2019), breadfruit bar (Nochera & Ragone, 2016), Noodles, Manchuria, Phulka and Halwa (Ravinder et al, 2018). Breadfruit flours have high water absorption capacity indicating more hydrophilic components which can potentially be used as a thickener in viscous foods such as soups, sauces, and puddings, and in certain bakery products (Chen, 2016).…”

Section: Introductionmentioning

confidence: 99%

Utilization of Breadfruit as Gluten-Free Flour Product

Magbalot‐Fernandez¹,

Basu²,

Perera³

et al. 2020

International Journal on Agricultural Sciences

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Along with recent health challenges, there is a need to develop more convenient, nutritious, ready-to-eat and tasty breadfruit products to increase available food source and minimize postharvest losses. Hence, this study was conducted at the Food Technology laboratory of the University of the South Pacific, Alafua campus to evaluate healthy product innovations from indigenous crops of the Pacific Island Countries which include breadfruit. The different gluten-free breadfruit flour products developed at the Food Technology laboratory, University of the South Pacific, Alafua campus, Apia, Samoa were breadfruit cookies, breadfruit cake and breadfruit polvoron (powdered candy). The breadfruit flour was analyzed for proximate contents and its products were tested for acceptability of taste using a nine hedonic rating scale. Proximate analysis of the breadfruit flour revealed a higher protein (6.56%), ash (4.78%) and crude fat (1.84%) but lower DM (85.29%) and crude fibre (4.10%) contents than fresh crushed breadfruit. Sensory tests revealed that thirteen percent (13%) of the 30 panels disliked (<5) the breadfruit cookies and polvoron (powdered candy) while eighty-seven percent (87%) rated the products as acceptable (<5) based on a nine-point hedonic rating scale. Moreover, seventeen percent (17%) disliked (<5) the breadfruit cake and eighty-three percent (83%) liked (>5) the product based on a ninepoint hedonic rating scale. These showed that these gluten-free breadfruit flour products are nutritious and tasty with great potential for commercialization.

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Development of a Breadfruit Flour Pasta Product

Cited by 9 publications

References 32 publications

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Utilization of Breadfruit as Gluten-Free Flour Product

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