Despite the growth for gluten-free products, its inclusion in the diet, such as pasta, can impact more than 50% of the family food budget. Therefore, the use of non-conventional raw materials and by-products can be alternatives to reduce this impact. In this context, jackfruit (<i>Artocarpus heterophyllus</i> L.) seed can represent up to 15% of the weight of the fruit, with starch as its main component. Thus, the objective of this work was to produce a gluten-free pasta with jackfruit seed starch (JSS) extracted with ultrasound. Jackfruits were collected, and the seeds were removed, peeled, crushed, and the starch was extracted using ultrasound (25 kHz) for 15 min. The yield of unpurified starch was approximately 18%, which was dried at 50 °C for 310 min. JSS was used as the basis for two gluten-free pasta formulations, both being added by 25% of pregelatinized tapioca gum, and one of them added with spices dried at 60 °C. The obtained pastas were evaluated for physical-chemical composition and sensory evaluation. JSS could be considered a nutritional source, especially of carbohydrates and proteins. The results of the sensory analysis showed acceptance of the elaborated products, being the aroma attribute the only one that presented significant difference. The jackfruit seed starch may become a raw material of wide commercial use, promoting greater diversification of ingredients.

Effect of jackfruit seed starch on physico-chemical and sensorial analysis of pasta

ACS Spring Meeting 2021

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