Results 21 to 30 of about 531 (194)

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

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

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

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

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

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

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

Functional properties of jackfruit seed flour

FOOD SCIENCE RESEARCH JOURNAL, 2020
In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in ...
Ankur M. Arya, B. R. Singh, null Samsher, Suresh Chandra, Neelesh Chauhan, null Vaishali, Sweta Singh   +6 more
openaire   +1 more source

The Characterization of Jackfruit Seed Flour and Its Application for Crackers

Jurnal Bio-Geo Material Dan Energi, 2022
Penelitian ini bertujuan untuk mengetahui pengaruh tepung biji nangka sebagai bahan substitusi tepung terigu terhadap karakteristik fisik dan organoleptik krakers dan mendapatkan tingkat substitusi tepung terigu dengan tepung biji nangka yang menghasilkan krakers dengan karakteristik fisik dan organoleptik terbaik.
Ulyarti, Ulyarti, Capriola, Javia
openaire   +2 more sources

Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology

Food Production, Processing and Nutrition, 2022
The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of greenhouse gas.
Aparna Kumari, Aditya Gupta, Anil Kumar Chauhan   +2 more
doaj   +1 more source

Effects of thermal processing on nutritional composition and toxicity of jackfruit seeds [PDF]

Ciência Rural, 2023
: This study evaluated the impacts of thermal processing on the chemical composition of jackfruit seeds and their toxicity. The ash content of the seeds subjected to roasting was higher (3.21%) compared to the seeds in the other treatments.
Pedro César Andrade do Nascimento, Melissa Moser de Araújo Lopes, Thayza Christina Montenegro Stamford, Viviane Lansky Xavier de Souza Leão, Marisilda de Almeida Ribeiro, Margarida Angélica da Silva Vasconcelos   +5 more
doaj   +1 more source