Exploring the effects of jackfruit seed flour, rice flour, and tapioca flour on the development of gluten-free fettuccine: An analysis of physicochemical properties and sensory qualities [PDF]
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
Rajnibhas Sukeaw Samakradhamrongthai
exaly +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 +3 more sources
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. [PDF]
PLoS ONE, 2018 Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in cappuccino formulations.
Fernanda Papa Spada +5 more
doaj +3 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 +3 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 +3 more sources
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review [PDF]
Journal of Future FoodsThe rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative
N.S. Nirmani +5 more
doaj +2 more sources
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
A BIODEGRADABLE FILM FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) AND DURIAN (DURIO ZIBETHINUS) SEED FLOURS [PDF]
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
Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By-Products and Waste. [PDF]
Compr Rev Food Sci Food SafAbstract This review systematically explores the emerging use of food by‐stream materials in 3D printing (3DP) applications, addressing the pressing need for sustainable resource utilization in the food sector. The review evaluates the potential of food by‐products and waste, ranging from agricultural, animal, marine, microbial fermented biomass, and ...
Bareen MA +6 more
europepmc +2 more sources
Optimization of protein extraction process from jackfruit seed flour by reverse micelle system [PDF]
Acta Scientiarum: Technology, 2016 The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water.
Maycon Fagundes Teixeira Reis +5 more
doaj +2 more sources