Results 91 to 100 of about 531 (194)

Extraction of Jackfruit seed protein: Structural and functional analysis

Food Chemistry Advances
Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine.
Adharsh Ashok N, Manmath D. Sontakke, Kshirod Kumar Dash, N. Afzal Ali, Rafeeya Shams, Ayaz Mukarram shaikh, Kovács Béla   +6 more
doaj   +1 more source

Development and physico-chemical evaluation of spaghetti enriched with jackfruit seed flour

FOOD SCIENCE RESEARCH JOURNAL, 2018
Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit ( Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition ...
H. Mandave Prajakta, K.P. Babar, D.T. Bornare   +2 more
openaire   +1 more source

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Advances in Agricultural and Food Research Journal
Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface
Munira Zainal Abidin, Desmond Chun Khai Teo, Nur Hafizah Malik, Norazlin Abdullah   +3 more
openaire   +1 more source

Pengaruh Substitusi Tepung Biji Nangka Terhadap Sifat Fisik, Kimia, dan Organoleptik Chiffon Cake

Jurnal Teknologi dan Industri Pertanian Indonesia
Tepung biji nangka merupakan salah satu bahan alternatif dalam pembuatan produk pangan inovatif dan sehat. Chiffon cake merupakan salah satu jenis cake yang memiliki tekstur lembut, berpori halus, ringan dan memiliki tampilan yang menarik.
Muhammad Salman Alfarisi, Agung Wahyono
doaj   +1 more source

Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend [PDF]

Extrusion is a key process in the production of ready-to-eat snacks, with a wide processing capacity of non-conventional raw materials such as jackfruit seed flour and nixtamalized corn, which improves the nutritional profile of the snacks.
Emmanuel J. Ramírez-Rivera, Adán Cabal-Prieto, Enrique Ramírez-Figueroa, Jesús Rodríguez-Miranda, Betsabé Hernández-Santos, Cecilia E. Martínez-Sánchez, José M. Juárez-Barrientos, Erasmo Herman-Lara, Juan G. Torruco-Uco, América V. Avendaño-Apolinar   +9 more
core   +1 more source

Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review

The Agriculturists, 2018
Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective
M Amdadul Haque, Bonany Akter
openaire   +1 more source

Study on functional properties of raw and blended Jackfruit seed flour (a non-conventional source) for food application [PDF]

, 2012
347-353Jackfruit (Artocarpus heterophyllus Lam.) is widely cultivated in India and its neighbouring countries as well as in parts of Africa. After the consumption of the edible portion of the ripe fruit, the seeds, rich in carbohydrate and protein ...
Chattopadhyay, P, Chowdhury, A Roy, Bhattacharyya, A K   +2 more
core  

Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [PDF]

, 2009
Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka.
Mohd Amin, Siti Faridah, Mohd Amin, Siti Faridah   +1 more
core  

DIVERSIFIKASI TEPUNG BIJI NANGKA DAN TEPUNG BIJI DURIAN DALAM PEMBUATAN COOKIES TERHADAP KESUKAAN KONSUMEN [PDF]

, 2019
Research objectives to find out (1) The results of organoleptic properties in cookies of jackfruit seed flour and durian seeds. (2) The difference between cookies of jackfruit seed flour and durian seed flour.
Murtiningsih, Murtiningsih
core   +1 more source

Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours

Future Foods
Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties ...
Donald Sévérin Dangang Bossi, Saint-Victorien Ganota, Stéphano Tambo Téné, Marc Bertrand Dandji Saah, Ghislain Maffo Tazoho, Pegui Michel Kemtsop, François Zambou Ngoufack   +6 more
doaj   +1 more source