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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


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



	
		  	 

		
	
		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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																			2023-01-05
																	

				
							

			
						
										

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

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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