Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour [PDF]
FoodsJackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles ...
Theeraphan Chumroenphat +3 more
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Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology [PDF]
Heliyon, 2023 The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones.
Radha Kushwaha +5 more
doaj +4 more sources
Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour [PDF]
Waste Management BulletinThe purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour ...
Shu Xian Goh +2 more
doaj +4 more sources
Applied Food ResearchFettuccine, a popular pasta traditionally made from wheat, faces challenges due to increasing gluten-related disorders and a growing demand for gluten-free options. This study investigates the use of jackfruit seed flour, rice flour, and tapioca flour as
Benjamat Nopa +5 more
doaj +4 more sources
Preference Responses of Wheat Flour Substitution with Jackfruit Seed Flour on Oyster Mushroom Nuggets [PDF]
Jurnal Penelitian Pendidikan IPA, 2023 The utilization of Jackfruit seeds is still limited as a snack even though it has no less nutritional substances than wheat flour, even the calories and carbohydrate content is lower so it has the potential to be processed into flour and is expected to substitute wheat flour.
Nirmalawaty, Amelia +2 more
openaire +2 more sources
Molecules, 2021 The general aim of this study was to evaluate physicochemical properties, prebiotic activity and anticancer potential of jackfruit (Artocarpus heterophyllus) seed flour.
Ibna Suli Trejo Rodríguez +4 more
doaj +2 more sources
Resistant Starch from Mixed Flours (Banana, Jackfruit Seed and Job’s Tear) and The Application in Food Product [PDF]
E3S Web of Conferences, 2020 This research aimed to investigate resistant starch content and RVA property of three flours (Banana; BN, Jackfruit seed; JS and Job’s tear; JT) with pre-treatment and dried under double drum dryer. Results showed that BN had the highest resistant starch
Charoen Ratchanee +4 more
doaj +2 more sources
Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants [PDF]
FoodsInterspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols),
Larissa Santos Assunção +8 more
doaj +2 more sources
Physicochemical and Sensory Evaluation of Purple Sweet Potato and Jackfruit Seed Flour-Based Food Bars [PDF]
Industria: Jurnal Teknologi dan Manajemen AgroindustriThis study aimed to determine food bars' physical, chemical, and organoleptic characteristics based on purple sweet potato flour and jackfruit seed flour. This study used a completely randomized design (CRD).
Ika Dyah Kumalasari, Indri Yensi
doaj +2 more sources
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2016 The jackfruit (Artocarpus heterophyllus) and durian (Durio zibethinus) seeds contain high portion of amylose, which makes them potential materials for biodegradable films.
Diah S. Retnowati +2 more
doaj +1 more source