Development of pasta using jackfruit seed flour, broken rice flour and banana flour

Abstract

widely in India. Significant quantities of jackfruit seed are generated as waste product in jackfruit processing industries. Though seeds are rich in carbohydrates and proteins, they are occasionally used as minor supplements but are mostly wasted. Broken rice are main by-products of milling industry, broken rice has a similar energy content to intact rice. Banana flour is often used as a gluten free replacement to wheat flours or as a source of resistant starch. Gluten free alternative to wheat based flours for those suffering from celiac disease and those who choose a gluten free diet. Therefore, utilizing of these ingredients can benefit a lot to human health. Thus a conclusion was reached to utilize these ingredients to make gluten free pasta. Raw materials were collected and pre-treatments were done. Pastas of ten different compositions were extruded and the sample 1 was found to be optimum by evaluating different properties such as moisture content, colour, texture, crude fiber, water absorption capacity, swelling index, bulk density and water activity.