Results 151 to 160 of about 1,151 (177)

Analysis of Functional Properties of Jackfruit Seed Flour and Formulation of a Jackfruit Seed Flour-Based Snack

PROCEEDINGS OF THE SLIIT INTERNATIONAL CONFERENCE ON ADVANCEMENTS IN SCIENCES AND HUMANITIES [SICASH]
Most deep-fried snacks, which are currently in high demand, contain high calories and fat. Contrarily, Jackfruit seeds are rich in carbohydrates, and proteins but low in fat. Therefore, it is observed that jackfruit seed flour can be used as an alternative ingredient to make deep-fried snacks.
R. W. M. M. Gunarathna, E. R. J. Samarakoon, R.M.L. Janith   +2 more
openaire   +1 more source

Minerals and functional groups present in the jackfruit seed: a spectroscopic investigation

International Journal of Food Sciences and Nutrition, 2004
In this work, emission and Fourier transform infrared spectra of the jackfruit seed, in powdered form, are recorded. Analysis of the emission spectrum confirms the presence of two hitherto undetected elements, manganese and magnesium. The Fourier transform infrared spectrum reveals the presence of some specific functional groups, attributed to the ...
A Gohain, Barua, B R, Boruah
openaire   +2 more sources

Maturation of immunoglobulin-A binding proteins in the seeds of jackfruit.

Biochemistry and molecular biology international, 1995
The accumulation of proteins in the jackfruit seeds was monitored by extracting seeds proteins at various stages of growth. The early developing seed had several protein bands distributed over a molecular weight range of 10-67 kDa. But the mature seeds contained fewer bands with two of them being prominent at 12 and 15.4 kDa. Upon isoelectric focusing,
S, Kabir, A S, Daar
openaire   +1 more source

Development and Acceptability of Jackfruit (Artocarpus heterophyllus) Seed Cereal

International Journal of Emerging Technologies and Innovative Research
This study developed a cereal product using jackfruit seed (Artocarpus heterophyllus) as the main ingredient and evaluated its sensory acceptability across three formulations. It assessed the sensory attributes including appearance, aroma, taste, texture, and overall appeal, and identified any significant differences among formulations.
null Gladez L. Galagaran, null Angielee G. Camarin   +1 more
openaire   +1 more source

Use of Jackfruit (Artocarpus heterophyllus) Seeds in Health

2011
Publisher Summary This chapter provides insights into the potential of using jackfruit seeds to promote health and prevent diseases. Healthwise, all parts of the tree are said to have medicinal properties. The plants of Artocarpus species have been used as traditional folk medicine against inflammation and malaria fever.
openaire   +1 more source

Description of drying of jackfruit seed through diffusive models

Journal of Food Processing and Preservation, 2022
Thamires Mabel Queiroz de Oliveira, Aluizio Freire Silva, Vera Solange de Oliveira Farias, Raquel Alves de Medeiros, Amélia Ruth Nascimento Lima   +4 more
openaire   +1 more source

Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches

International Journal of Food Properties, 2021
Christiani Jeyakumar Henry
exaly  

Processing and Utilization of Jackfruit Seeds

2015
Charu Lata Mahanta, Dipankar Kalita
openaire   +1 more source

Effect of granule size on the structure and digestibility of jackfruit seed starch

Food Hydrocolloids, 2021
Zhigang Luo, Qunyu Gao, Fang Guihong
exaly  

Substitution of wheat flour by jackfruit (Artocarpus heterophyllus lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis

International Journal of Gastronomy and Food Science, 2022
Javier Piloni Martini, Sérgio Soto Simental, Aurora Quintero Lira   +2 more
exaly