Preparation of a Breadfruit Flour Bar

Nochera, Carmen L.; Ragone, Diane

doi:10.3390/foods5020037

Cited by 13 publications

(10 citation statements)

References 30 publications

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“…Each 2 oz (40 g) serving of breadfruit pasta provided 3.7 g of dietary fiber. Similar results were obtained for a breadfruit bar [16]. There is variability among the reported fiber content of breadfruit [2,10,16].…”

Section: Resultssupporting

confidence: 79%

“…Similar results were obtained for a breadfruit bar [16]. There is variability among the reported fiber content of breadfruit [2,10,16]. This may be dependent upon species, maturity, processing, or the type of analysis used for determination of fiber.…”

Section: Resultssupporting

confidence: 75%

“…With its great potential to increase food production in a sustainable and regenerative manner, breadfruit could become an important crop to address food insecurity issues in many tropical areas. Since the pioneering work on breadfruit flour by Loos et al [12], Arcelay and Graham [13], and Nochera and Caldwell [14], numerous studies have focused on developing and evaluating products using locally grown breadfruit flour as a substitute for imported wheat flour [7,15,16,17,18,19,20].…”

Section: Introductionmentioning

confidence: 99%

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Development of a Breadfruit Flour Pasta Product

Nochera

Ragone

2019

Foods

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Breadfruit (Artocarpus altilis) is grown throughout the tropics. Processing the perishable starchy fruit into flour provides a means to expand the use of the fruit. The flour can be used to develop new value-added products for local use and potential export. The purpose of this investigation was to develop a pasta product using breadfruit flour, test the sensory qualities of the breadfruit pasta product by sensory evaluation, and evaluate the nutritional composition. ‘Ma’afala’, a popular and widely distributed Polynesian cultivar was used for the study. Nutritional labeling shows that the breadfruit pasta product is high in carbohydrates (73.3%/100 g) and low in fat (8.33/100 g). Sensory evaluation indicates that 80.3% of the panelists (n = 71) found the pasta acceptable while 18.3% disliked the pasta. The breadfruit pasta product can provide a nutritious, appealing and inexpensive gluten-free food source based on locally available breadfruit in areas of the world where it can be easily grown.

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Section: Resultssupporting

confidence: 79%

Section: Resultssupporting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

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Development of a Breadfruit Flour Pasta Product

Nochera

Ragone

2019

Foods

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“…The fruit is a substantial source of carbohydrates, fiber, and macronutrients such as potassium, calcium, and magnesium, and a good source of vitamins B and C [1]. The fruit is generally not rich in fats or protein but does consist of high-quality proteins necessary for human nutrition [18,19]. The Ma'afala cultivar in particular is noted to have a significantly greater total amount of essential amino acids than other cultivars and of higher quality than other globally recognized staples like corn, peas, soybean, rice, and potato [18].…”

Section: Introductionmentioning

confidence: 99%

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Needham

Lincoln

2019

Sustainability

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Traditional crops are often forwarded as a critical means for increasing local food, yet little is understood about their consumption patterns in contemporary food systems. This study utilizes a survey to examine the consumption patterns, preparation methods, sources utilized, and awareness of health benefits of breadfruit (Artocarpus altilis) in Hawai’i. Results indicated that an average of 13.7 servings of breadfruit per year are eaten by an individual; however, the distribution of consumption follows an exponential curve and 57% of participants only eat it three times per year or less. Approximately one-quarter (22%) of a breadfruit is eaten in one sitting on average, which equates to approximately 71 dry grams. Awareness of health benefits correlated to increased consumption, as did knowledge or preparation methods. While a range of sources were utilized, 71% of people source their fruit from a backyard tree, while only 5% ever obtained fruit from a retail store. Such information is useful in determining the consumptive impacts of intervention programs, such as tree giveaways and consumer education, and to understand how to best facilitate the increased consumption of underutilized crops.

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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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Preparation of a Breadfruit Flour Bar

Cited by 13 publications

References 30 publications

Development of a Breadfruit Flour Pasta Product

Development of a Breadfruit Flour Pasta Product

Interactions between People and Breadfruit in Hawai’i: Consumption, Preparation, and Sourcing Patterns

Utilization of Breadfruit as Gluten-Free Flour Product

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