Results 101 to 110 of about 745,923 (189)

Jackfruit seed flour: Processing technologies and applications

INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING, 2018
Prajakta Mandave, Hanuman Bobade, Sachin Patil   +2 more
openaire   +1 more source

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, Pindi, Wolyna, Nordin, Nur Afrina, Abdullah, Norhidayah, Hamzah, Yusnita   +4 more
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Efficacy of jackfruit components in prevention and control of human disease: A scoping review. [PDF]

J Educ Health Promot, 2023
Tripathi K, Kumar P, Kumar R, Saxena R, Kumar A, Badoni H, Goyal B, Mirza AA.   +7 more
europepmc   +1 more source

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.
core   +2 more sources

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

, 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
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Proximate Analysis of Noodles with Substitution of Jackfruit Seed Flour and Branch Flour as Alternative Food for Diabetes Patients [PDF]

Advances in Health Sciences Research, 2022
Agung Kurniawan, Hartati Eko Wardani, Kenyo Alfiani Hestiningtyas   +2 more
openaire   +1 more source

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

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

Fabrication and characterization of jackfruit (artocarpus heterophyllus) seed powder & sago starch blend as biodegradable bioplastic / Mohd Suhazree Mohd Azhar [PDF]

, 2017
Jackfruit (Artocarpus Heterophyllus) is a very common food in Asia and the seed has a very high amylose content quite similar to sago starch. Jackfruit seed and sago are very suitable raw materials to be used in production of biodegradable bioplastic.
Mohd Azhar, Mohd Suhazree
core  

Valorization of jackfruit waste into value added products and their potential applications. [PDF]

Front Nutr, 2022
Pathak N, Singh S, Singh P, Singh PK, Singh R, Bala S, Thirumalesh BV, Gaur R, Tripathi M.   +8 more
europepmc   +1 more source

Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables. [PDF]

J Food Sci Technol, 2023
Garg M, Ali M, Batra V, Sadhu SD, Sharma S, Basak S, Sablania V.   +6 more
europepmc   +1 more source