Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt [PDF]
, 2023 A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition.
M Ahiduzzaman (17421702) +5 more
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Journal of Food QualityJackfruit processing generates a large volume of by-products, which are often discarded despite their nutritional potential. At the same time, probiotic-based products are increasingly valued for their ability to support gut health, enhance immunity, and
Cong Kha Nguyen +4 more
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Jackfruit Seed as Flour Alternative in Cookies: A Consumer Acceptability Study [PDF]
This study investigates the feasibility of utilizing jackfruit seeds as a sustainable replacement for wheat in bakery products to mitigate the escalating costs of wheat.
Nur Afrina binti Nordin +4 more
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Characterization of flour and isolated starch from seeds of jackfruit and rheological behavior of starch dispersions [PDF]
, 2016 O amido é um ingrediente com grande versatilidade de aplicação, e as sementes de jaca, fruto bem difundido, porém pouco aproveitado no Brasil, contêm uma quantidade considerável de amido, sendo ainda fonte de ferro e proteínas.
Luciano, Carla Giovana
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Proximate Analysis and Acceptability of Substituted Jackfruit Seed Flour and Pangas catfish Flour Biscuits as Supplementary Feeding for Wasting Toddlers Aged 12-59 Months [PDF]
One of the factors causing wasting is the lack of food intake in the long term. This can be overcome by a program that provides additional food with local food ingredients.
Zulfa, Rafika
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Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM) [PDF]
, 2012 Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake.
Husna Zayadi
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Physical and Chemical Characteristics of Jackfruit (Artocarpus heterophyllus Lamk.) Seeds Flour Produced Under Fermentation Process by Lactobacillus plantarum [PDF]
, 2017 Agriculture and Agricultural Science Procedia 9 ( 2016 ) 342 – 347Jackfruit seed is a potential local food source, which can be derived as flour. However, this seed contains several oligosaccharides such as raffinose and stachyose, which can cause ...
Giyarno, Giyarno +2 more
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Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour [PDF]
In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1 ...
Alim, M.A., Khan, S.A., Saqib, M.N.
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Jackfruit seed as flour alternative in cookies: a consumer acceptability study / Nur Afrina binti Nordin ... [et al.] [PDF]
This study investigates the feasibility of utilizing jackfruit seeds as a sustainable replacement for wheat in bakery products to mitigate the escalating costs of wheat.
Caliskan, Aziz +4 more
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Functional properties of raw and roasted jackfruit seed flour: a mini review
Food ResearchJackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the
D.C.K. Teo +3 more
openaire +1 more source