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Ready-to-Use Supplementary-Food Biscuit Production with Low-Cost Ingredients for Malnourished Children in Sub-Saharan Africa. [PDF]
FoodsReggi D +5 more
europepmc +1 more source
Nutritional value, antibacterial activity, ACE and DPP IV inhibitory of red pomegranate seeds protein and peptides. [PDF]
Sci RepAkbarbaglu Z +5 more
europepmc +1 more source
Processes, 2023 Jackfruit seed flour (JSF) and jackfruit seed starch (JSS) are utilized from agricultural by-products to take advantage of abundant raw materials. In this study, JSF and JSS were utilized to replace wheat flour in cookie products at various ratios of 10%, 20%, 30%, and 40%, and we assessed their effect cookies on nutritional quality, physicochemical ...
Khang Van
exaly +3 more sources
Jackfruit seed as an alternative replacement for starch flour
Materials Today: Proceedings, 2022 Siti Fatma Abd Karim
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Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour [PDF]
International Journal of Nutrition and Food Sciences, 2014 El estudio se realizó para desarrollar pan nutricionalmente enriquecido con la suplementación de harina de semillas de jaca a harina de trigo. Después de lavar y eliminar la capa marrón externa, las semillas se cortaron y pretrataron escaldando con metabisulfito de potasio al 0.5% durante 10 minutos.
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Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed [PDF]
International Journal of Nutrition and Food Sciences, 2014 The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26 ...
Maruf Ahmed, Mst Sorifa Akter
exaly +2 more sources
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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 +2 more
openaire +1 more source
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 +2 more
openaire +1 more source
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR
THE JOURNAL OF RESEARCH ANGRAU, 2022Jackfruit seeds are under-utilized waste products in many tropical countries. The study was conducted in the Department of Food and Nutrition, College of Community Science, ANGRAU, Guntur in the year 2022 to study the physico-chemical and functional properties of jackfruit seed flour (JSF).The seeds were lye peeled, dried, and milled into flour ...
SUCHARITHA REDDY S +3 more
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Development and Evaluation of Nutri Choco Bites Enriched with Jackfruit Seed Flour
International Journal of Health Sciences and Research, 2023Jackfruit seeds (Artocarpus heterophyllus Lam) are underutilized, despite having significant health and nutritional benefits. The seeds account for 10% to 15% of the fruit weight. The seeds are high in dietary fiber and B-complex vitamins, which are known to help lower the risk of heart disease, prevent constipation, and promote weight loss.
Subiya Fathima, Navaneetha. R
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The Effect of Processing Methods on the Functional and Compositional Properties of Jackfruit Seed Flour [PDF]
International Journal of Nutrition and Food Sciences, 2014 The effects of processing on the functional, chemical and pasting properties of jackfruit seed flour were investigated. The values for dispersibility ranged from 75.75% to 85.75% with GJFSF (germinated jackfruit seed flour) being significantly different (p≤0.05) from the dried (control), autoclaved, boiled and roasted jackfruit seed flour samples.
Eke- Ejiofor, J. +2 more
exaly +2 more sources