Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities
2025
Benjamat Nopa | Amonwan Phithiphrom | Phatthamon Srichan | Wanalee Sangpimpa | Gerry Renaldi | Rajnibhas Sukeaw Samakradhamrongthai
Fettuccine, a popular pasta traditionally made from wheat, faces challenges due to increasing gluten-related disorders and a growing demand for gluten-free options. This study investigates the use of jackfruit seed flour, rice flour, and tapioca flour as substitutes for wheat flour in creating gluten-free fettuccine (GFF). Using a d-optimal mixture design, the researchers optimized the ingredient ratios to evaluate their effects on quality. The optimal formulation included 40 % jackfruit seed flour, 5 % rice flour, and 5 % tapioca flour, resulting in a dietary fiber content of 12.48±0.03 g/100 g, which presents a nutritious option. Sensory evaluations indicated moderate consumer acceptance, suggesting market potential for this alternative pasta. The combination of these flours allowed for the development of GFF that possesses desirable cooking quality and physicochemical properties similar to traditional fettuccine. This research provides insights into gluten-free alternatives that cater to nutritional needs while appealing to consumer tastes, effectively bridging health concerns with culinary satisfaction.
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