Results 171 to 180 of about 781,219 (191)

Functional properties of wheat-based bread affected by pumpkin flour and jackfruit seed flour incorporation 

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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Antibacterial activity of aqueous extract of jackfruit seed flour, soybean flour and their blended flour against pathogenic bacteria

Advances in Applied Research, 2015
Antibacterial activity of aqueous extracts of jackfruit seed, soybean and their blend was assessed against certain gram negative and positive bacterial stains, using agar well diffusion method. The results suggest that the aqueous extracts of jackfruit seed, soybean and their blend [jackfruit (70): soybean (30)] showed significant activity against the ...
Neelam Chaturvedi, Divya Rawat, Simmi Chaoudhary   +2 more
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Physico-chemical, functional properties and storage characteristics of jackfruit seed flour

Bangladesh Journal of Veterinary and Animal Sciences, 2014
The 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., Parvin, R, , Alam, M. K, Akter, F., Alim, M. A   +4 more
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Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources

The Indian Journal of Nutrition and Dietetics, 2020
Spreads are popular ready to eat convenient foods commonly used nowadays and the demand has come up for cost effective, nutritious spreads based on locally available resources. Hence, the present study was carried out to formulate nutritionally superior spreads.
Rammya Molu K., Aneena E. R., Seeja Thomachan Panjikkaran, Sharon C. L., Suma B., Amitha Elias   +5 more
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Acceptability of Jackfruit Seed (Artocarpus heterophyllus) Flour as Enrichment for Muffins

Business Fora: Business and Allied Industries International Journal
Food 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, 2023
null K. HIBA, P.R. GEETHA LEKSHMI
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Substitution of wheat flour by jackfruit ( lam.) seed flour: Effects on dough rheology and deep-frying doughnuts texture and sensory analysis

International Journal of Gastronomy and Food Science, 2022
Javier Piloni-Martini, Sergio Soto-Simental, Aurora Quintero-Lira   +2 more
exaly  

Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit (Artocarpus heterophyllus) Seed Flour

Molecules, 2021
Miguel Ángel Ruíz-Cabrera, Alicia Grajales-Lagunes, Luz Alcántara   +2 more
exaly  

Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification

Innovative Food Science and Emerging Technologies, 2022
Uday S. Annapure, Gunaseelan Eazhumalai, Ranjitha Gracy T K   +2 more
exaly  

Impacts of drying on physicochemical properties, bioactive compounds, antioxidant capacity, and microstructure of jackfruit seed flour

Biomass Conversion and Biorefinery, 2023
Md Mostafa Kamal, Ashfak Ahmed Sabuz
exaly