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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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Physical and Chemical Characteristics of Jackfruit (Artocarpus Heterophyllus Lamk.) Seeds Flour Produced Under Fermentation Process by Lactobacillus Plantarum [PDF]
Agriculture and Agricultural Science Procedia, 2016 Jackfruit 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 flatulence for humans, and these substances will also create a darker ...
Giyarto,, Setiawan, Dani, Jayus,
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Research on Crops, 2022
Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it is considered as waste product and normally discarded during jackfruit processing.
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Pumpkin is a rich source of beta-carotenoid, a valuable pro-vitamin A known for maintenance of eye vision. Meanwhile jackfruit seed is also rich in carbohydrate however it is considered as waste product and normally discarded during jackfruit processing.
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Physico-chemical, functional properties and storage characteristics of jackfruit seed flour
Bangladesh Journal of Veterinary and Animal Sciences, 2014The aims of the present study were to determine the physico-chemical, functional properties and the storage qualities of jackfruit seed flour. The jackfruit seeds were removed from fruits, peeled and dried up as sliced seeds at 600C for 24 hours and grinded to produce flour. The flour produced from seeds was 60%, of the total weight. The flour had high
Sultana, A. +4 more
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Acceptability of Jackfruit Seed (Artocarpus heterophyllus) Flour as Enrichment for Muffins
Business Fora: Business and Allied Industries International JournalFood is fundamental to sustaining human life, as it provides the essential nutrients, energy, and vitamins needed for growth and well-being. Among the many food products enjoyed worldwide, muffins stand out as a popular bakery item that has been continuously innovated with diverse flavors to satisfy consumer preferences.
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UTILIZATION OF AROMATIC JACKFRUIT SEED FLOUR FOR THE DEVELOPMENT OF FUNCTIONAL COOKIES
Asian Journal of Microbiology, Biotechnology & Environmental Sciences, 2023null K. HIBA, P.R. GEETHA LEKSHMI
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Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification
Innovative Food Science and Emerging Technologies, 2022Uday Annapure +2 more
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Nigerian Food Journal, 2017
The effects of boiling, roasting and fermentation on the proximate, functional and pasting characteristics of jackfruit seed flour were investigated. Mature jackfruit seeds were dehulled and treated by boiling (JB), roasting (JR) or fermentation (JF) and milled to flour. The untreated sample served as control (JU).
Attaugwu, RN, Ukpong, ES, Anyadioha, JI
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The effects of boiling, roasting and fermentation on the proximate, functional and pasting characteristics of jackfruit seed flour were investigated. Mature jackfruit seeds were dehulled and treated by boiling (JB), roasting (JR) or fermentation (JF) and milled to flour. The untreated sample served as control (JU).
Attaugwu, RN, Ukpong, ES, Anyadioha, JI
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