Results 21 to 30 of about 781,219 (191)

Nutritional Enrichment and Sensory Profiles of Whole and Sifted Maize Flours Fortified With Jackfruit Seed Powder for Stiff Porridge Preparation. [PDF]

Food Sci Nutr
The fortification of white maize flour with jackfruit seed powder significantly enhanced the nutritional value of stiff maize porridge. The increase in the proportion of jackfruit seed powder in maize‐jackfruit blended flours resulted in increased nutritional quality in the corresponding stiff maize porridge.
Odhoch FO, Ojwang RA, Mwaniki MW, Mbatia BN, Gitiri ME, Muge EK, Nyaboga EN.   +6 more
europepmc   +2 more sources

Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

Journal of the Bangladesh Agricultural University, 2017
In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude ...
MA Alim, MN Saqib, SA Khan
openaire   +3 more sources

Valorisation of jackfruit seed flour in extrusion and bakery products: a review. [PDF]

Food Sci Biotechnol
Jackfruit 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, Dubey PK, Mishra AA, Rahman S.   +3 more
europepmc   +3 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 Sci
Nowadays, 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, Belinda GA, Erawati CM, Dewi ADR, Purwanto MGM.   +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 Nutr
Textured 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, Dos Reis Gasparetto Cruz B, Sebastião VG, Dos Santos M, Stürmlinger JGS, Pollonio MAR, Steel CJ.   +6 more
europepmc   +2 more sources

THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES

Jurnal Pangan dan Agroindustri, 2023
Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheatflour in noodles production due to its high starch content and nutritional value.
Nurida Tri Novita, Ulya Sarofa, Sri Winarti   +2 more
doaj   +1 more source

FEASIBILITY TEST OF JACKFRUIT SEED FLOUR

TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES, 2023
Indonesia, being a tropical country, is home to a wide variety of plants, one of which is the jackfruit plant (Artocarpus heterophyllus Lamk). However, the utilization of jackfruit waste, particularly the seeds, still remains limited. With the increasing demand for food and advancements in technology, there is a growing interest in transforming ...
Wildan Seni, Samsuddin Samsuddin, Pasyame Rambune Kala   +2 more
openaire   +1 more source

The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

International Journal on Food, Agriculture and Natural Resources, 2021
Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient.
Nurul Ummu Habibah, Nurjanna Albaar, Hamidin Rasulu   +2 more
doaj   +1 more source

Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021
Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable
Kunti Mufarikha, Muh Aniar Hari Swasono, Deny Utomo   +2 more
doaj   +1 more source

Comparison of amino acid and chemical composition of jackfruit seed flour treatment [PDF]

Food Research, 2018
Zuwariah, I., Noor Fadilah, M.B., Hadijah, H., Rodhiah, R.   +3 more
doaj   +2 more sources