Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds

Authors

  • Natthaphon Thatsanasuwan Division of Nutrition and Dietetics, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
  • Acharaporn Duangjai Division of Physiology, School of Medical Sciences, University of Phayao, Phayao 56000, Thailand
  • Pannatat Suttirak Division of Nutrition and Dietetics, School of Medical Sciences, University of Phayao, Phayao , Thailand
  • Naritsara Phanthurat Division of Nutrition and Dietetics, School of Medical Sciences, University of Phayao, Phayao , Thailand https://orcid.org/0000-0002-7682-2823

DOI:

https://doi.org/10.31989/ffhd.v13i1.1039

Abstract

Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). 

Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of rice flour [PJS] 10%), 15% (PJS 15%) or 20% (PJS 20%). The proximate composition and sensory attributes of the pastas were evaluated. 

Results:The proximate composition of pasta was significantly improved (p < 0.05) when the amount of jackfruit seeds added to the pasta was increased. Results showed decreased in energy (152-174 kcal/100g) and carbohydrate (8.2-14.8%), however increased in crude fiber (0.4–0.9%) and ash (1.9–4.7%). The results of a sensory characteristic evaluation with a nine-point hedonic scale showed that pasta made from 100% wheat flour was acceptable to the participants, and the gluten-free fresh pasta was not significantly different. The gluten-free pasta’s colour and texture changed as a result of adding rice flour and replacing the wheat flour with jackfruit seeds. The addition of jackfruit seeds resulted in a reduction in the flavour, cohesiveness, taste, and colour characteristics compared to wheat flour pasta. The pasta that substituted jackfruit seeds and added 15% rice flour scored highly on the sensory analysis. 

Conclusion:This study showed that fresh gluten-free pasta made from jackfruit seeds can be a tasty and nutritious substitute for regular pasta, with promising potential for food variety, notably for those with celiac disease.

Clinical trial registration: TCTR20220325001

Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta

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Published

2023-01-05

Issue

Vol. 13 No. 1 (2023): January 2023

Section

Research Articles

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