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 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
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
doaj +3 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
Valorisation of jackfruit seed flour in extrusion and bakery products: a review. [PDF]
Food Sci BiotechnolJackfruit seeds are a highly nutritious, underutilized byproduct that can combat malnutrition and promote a healthy diet. This review evaluates the effects of jackfruit seed flour (JSF) on extrusion and bakery processing, examining its nutritional, functional, and physical properties.
Mohammed S +3 more
europepmc +3 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
Optimization of Gluten-Free and Low-GI Crispy Cookies From Agrowaste Flours Using Nutritional Sweetener and Lecithin: A Qualitative and Functional Assessment. [PDF]
Int J Food SciNowadays, food trends are heading towards gluten‐free and healthier food, including cookies, due to the rising prevalence of celiac disease and other gluten‐related disorders. One way to keep up with the trend is to use agrowaste flour. However, consumers’ acceptance of such cookies may be lower compared to that of cookies made with conventional wheat ...
Sutanto TA +4 more
europepmc +2 more sources
Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]
Food Sci NutrTextured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Rebellato AP +6 more
europepmc +2 more sources
Techno-Functional Properties and Pharmaceutical Potential of Jackfruit Peel, Pulp, and Seeds. [PDF]
Food Sci NutrFTIR showed that the pulp had the highest number of peaks. 8 volatile compounds were present in different percentages in the three samples. ABSTRACT Jackfruit contains a significant quantity of secondary metabolites that are classified as high‐value biological compounds.
Tambo Téné S +3 more
europepmc +2 more sources