August 23, 2025Cogent Food & AgricultureOpen Access

The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish ( Thunnus sp.) flour

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Authors

APAlit PangestuNational Research and Innovation Agency LDLulu Eki DaysitaNational Research and Innovation Agency EGErliana GintingNational Research and Innovation Agency

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Implication

This analysis finds that adding tuna fish flour improves protein content and sensory characteristics in gluten-free pasta, indicating a promising alternative for consumers.

Key Points

Adding 6% to 7.5% tuna fish flour increases protein in gluten-free sago pasta, enhancing its nutritional value and sensory appeal.
Pasta enriched with tuna fish flour boosts protein content (3.26%–4.90% dw), while appearances and texture scores were notably higher than control pasta.
Analysis of sago pasta utilized proximate and sensory assessments, alongside physical properties across different enrichment levels and types.
The findings suggest that increasing tuna fish flour in sago pasta may offer beneficial dietary enhancements, although aroma and taste scores were lower.

Cite This Study

Pangestu et al. (2025) studied this question.

synapsesocial.com/papers/68af782c7567bf4f94ff0b4f https://doi.org/10.1080/23311932.2025.2544954

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Implication

This analysis finds that adding tuna fish flour improves protein content and sensory characteristics in gluten-free pasta, indicating a promising alternative for consumers.

The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish ( Thunnus sp.) flour

Discussion

Member takes

Implication

Key Points

Cite This Study

The physicochemical and sensory characteristics of gluten-free sago pasta enriched with Tuna fish ( Thunnus sp.) flour

Discussion

Member takes

Implication

Key Points

Cite This Study

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Also Consider