Results 41 to 50 of about 531 (194)
Annals of Tropical Research, 2018 Jackfruit seeds are rich in carbohydrates and protein. It can be processed into flour as a nutritious product which can be stored for future use. However, jackfruit seed flour has limited cooking applications, thus, the need to improve its functionality ...
Maria Norfrelij J. Cuadra +2 more
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Effect of The Ratio of Jackfruit Seed Flour with Wheat Flour and The Amount of Coffee Powder on The Physical and Chemical Properties of Bhoi Cake [PDF]
, 2023 This research was aimed to determine the effect of the ratio of jackfruit seed flour with wheat flour and the amount of coffee powder on the physical and chemical properties of bhoi cake.
Almira, Meliantha
core
Development and assessment of nutritional composition, sensory profile and consumer acceptability of jackfruit seed flour buns from locally grown jackfruit [PDF]
, 2018 Masters DissertationThe purpose of this study was to develop buns (Mandazi) based on wheat and jackfruit seeds flour and assess their chemical composition, sensory profile and consumer acceptability.
Ngwere, S. S.
core +2 more sources
Molecules, 2022 For the first time, α-glucosidase, α-amylase, aldose reductase, and glycation at multiple stages inhibitory assays were used to explore the antidiabetic potential of whole unripe jackfruit (peel with pulp, flake, and seed).
Tejaswini Maradesha +5 more
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The Effect Of Jackfruit Seed Flour Substitution On The Manufacture Of Choco Chips Cookies
Jurnal Pendidikan Tata Boga dan Teknologi, 2023 Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung biji nangka pada choco chips cookies sebanyak 50% dan 75% terhadap kualitas bentuk, warna, aroma, tekstur dan rasa.. Jenis penelitian yang dilakukan adalah quasi eksperimen. Data dalam penelitian ini menggunakan data primer.
Dhelsa Arindi Edlin +3 more
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Separations, 2022 The anti-diabetic potential of whole unripe jackfruit (peel with pulp, flake, and seed) was investigated using inhibitory assays for α-glucosidase, α-amylase, aldose reductase, and glycation at multiple stages.
Tejaswini Maradesha +6 more
doaj +1 more source
Using 3D Printing Technology in Cookie Production
Biology and Life Sciences Forum, 2021 Nowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the ...
Gamze Nil Yazici, Mehmet Sertac Ozer
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Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014 Jackfruit seeds and bengal gram are rich of nutrients as protein, crude fibre, minerals etc. To improve the quality of chapati, jackfruit seed flour and bengal gram flour were used along with wholemeal wheat flour (atta). The aims of this study were to enrich the quality of chapaties and to check the shelf life of chapaties in ambient and refrigerated ...
Afroza Sultana +4 more
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Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns [PDF]
, 2021 Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal ...
Mongi, Richard J, Ngwere, Sarah S
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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 +1 more source