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

Abstract

Sago is abundantly available in Indonesia and potentially used as an ingredient for several food products. This study evaluated the effects of sago use for pasta preparation enriched with Tuna fish flour on the physicochemical characteristics and sensory attributes. The treatments included four levels of fish flour enrichment (0%, 6%, 7.5%, and 9%) and two types of pasta (spaghetti and conchiglie). The analysis covered the proximate, physical properties, and sensory profiles. The results showed that the ash, protein, and fat contents of pasta (spaghetti and conchiglie) significantly increased along with the fish flour enrichment (0.91%–1.03% dw, 3.26%–4.90% dw, and 0.35%–1.53% dw, respectively). However, the lightness (L*) decreased (brownish yellow). The swelling index, cooking loss, water absorption capacity, and texture profiles (hardness and adhesiveness) were not significantly different with control pasta (0%). All pasta had similar pasting temperatures (76.60 °C–77.40 °C) with a higher peak viscosity for the enriched pasta. The acceptance scores of appearances and texture were higher in enriched pasta, while lower scores were noted for aroma and taste. Overall, a concentration level of 6%–7.5% Tuna fish flour in preparing sago pasta is promising concerning its increased protein content, sensory acceptance, and the development of gluten-free pasta.