Development of gluten-free pasta by incorporating jackfruit seed powder in chickpea flour

Abstract

Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour. Different ratios of jackfruit seed to chickpea flour (50:50, 60:40, 70:30, and 80:20) were evaluated relative to a 100% semolina control. The results showed that the gluten-free pasta had a significant increase (p ≤ 0.05) in protein content (11.10%–14.20%), ash content (1.36%–2.08%), crude fiber content (1.35%–2.01%), carbohydrate content (70.38%–74.54%), 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity (31.93%–44.03%), and total phenolic compounds (TPC) (74.43–95.01 milligrams of gallic acid equivalent per gram GAE/g) compared to the control. However, there was a significant decrease in fat content (1.99%–0.96%) and amylose content (24.17%–21.54%) compared with the control group. Moreover, the cooking time decreased significantly from 8.78 to 6.24 min. Incorporating jackfruit seed reduced the product's L* and b*, while increasing its a* values. The microstructure images showed that the control pasta is more closely bound, with fewer spores, whereas the formulated pasta shows fragmented starch particles with more spores. However, Fourier-transform infrared analysis (FTIR) revealed that control pasta containing gluten exhibited more stable, consistent peak intensities than formulated pasta. Sensory evaluation showed the B₅₀ formulation received competitive acceptance scores. Incorporating jackfruit seed powder enhanced the nutritional properties while altering the structure, texture, and cooking behaviour of gluten-free pasta. The results suggest the potential of scaling up the value-added, nutritionally enhanced, gluten-free pasta.

Keywords

Jackfruit seed / Chickpea / Semolina / Cooking quality / FTIR / SEM

References

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