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

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Natthaphon Thatsanasuwan, A. Duangjai, Pannatat Suttirak, Naritsara Phanthurat
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引用次数: 3

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: TCTR20220325001Keywords:Gluten-free, jackfruit seed, just-about-right, nutrition, pasta
由菠萝蜜种子制成的无麸质面食的近似成分和感官特性
背景:意大利面是世界上最受欢迎的食物,除了那些患有乳糜泻和其他麸质过敏的人。菠萝蜜种子是很好的营养来源,不含麸质。在意大利面中用菠萝蜜籽代替小麦粉,对于那些对面筋敏感的人来说,这是一种潜在的替代食品。这项研究考察了用菠萝蜜籽代替小麦粉对无麸质新鲜意大利面(羊胎素)的基本成分和感官评估的影响。方法:用菠萝蜜籽代替小麦粉,加入10%(米粉的百分比[PJS]10%)、15%(PJS15%)或20%(PJS20%)制成意大利面。对意大利面的近似成分和感官特性进行了评价。结果:当添加到意大利面中的菠萝蜜种子的量增加时,意大利面的接近成分显著改善(p<0.05)。结果显示,能量(152-174 kcal/100g)和碳水化合物(8.2-14.8%)减少,但粗纤维(0.4-0.9%)和灰分(1.9-4.7%)增加。用九点享乐量表进行的感官特征评估结果显示,由100%小麦粉制成的意大利面对参与者来说是可以接受的,无麸质的新鲜意大利面没有显著差异。添加米粉并用菠萝蜜籽代替小麦粉后,无麸质意大利面的颜色和质地发生了变化。与小麦粉意大利面相比,添加菠萝蜜种子会降低风味、凝聚力、味道和颜色特征。用菠萝蜜籽和添加15%米粉的意大利面在感官分析中得分很高。结论:这项研究表明,用菠萝蜜籽制成的新鲜无麸质意大利面可以作为普通意大利面的美味和营养替代品,在食品品种上有很大的潜力,尤其是对乳糜泻患者。临床试验注册:TCTR20220325001关键词:无麸质,菠萝蜜籽,恰到好处,营养,意大利面
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来源期刊
Functional Foods in Health and Disease
Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.20
自引率
20.00%
发文量
47
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