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

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

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 leve...

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Bibliographic Details
Main Authors: Alit Pangestu, Lulu Eki Daysita, Erliana Ginting, Budiyanto, Dini Ariani, Indrie Ambarsari, Dita Kristanti, Woro Setiaboma, Eko Bhakti Susetyo, Joko Susilo Utomo, Umi Laila, Yuniar Khasanah, R. Cecep Erwan Andriansyah, Purwa Tri Cahyana, Nuravita Maharani, Della Sagita Dewi
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Cogent Food & Agriculture
Subjects:
Sago
tuna
pasta
enrichment
preference
Food Chemistry
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2025.2544954
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https://www.tandfonline.com/doi/10.1080/23311932.2025.2544954

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