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Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam) [PDF]

, 2012
-YUNARNI (G61108011) Study of Making Fish Meatball With Jackfruit Seed \ud Flour (Artocarpus Heterophyllus Lam) (SUPERVISED BY Prof. Dr. Ir. Hj META \ud MAHENDRADATTA AND Prof. Dr. Ir. H. JALIL GENISA, MS).
YUNARNI
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Development and quality assessment of composite string hoppers developed by using the jack seed flour (artocarpus heterophyllus L.) and the rice flour (oryza sativa) [PDF]

, 2023
The study was done to produce the string hoppers using composite flour of jackfruit seed (Artocarpus heterophyllus) and rice flour (Oryza sativa) and to determine the quality properties of the final sample.
Rukshana, M. R. F., Fathima Jemziya, M. B.   +1 more
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Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073

Food Biomacromolecules, Volume 3, Issue 1, Page 24-36, March 2026.
Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah, Swati Tiwari, Palanisamy Bruntha Devi, Ranjitha Gracy T. Kalaivendan, Uday S. Annapure, Digambar Kavitake, Prathapkumar Halady Shetty   +6 more
wiley   +1 more source

Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds

CyTA - Journal of Food, 2017
Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical ...
José Armando Ulloa, Mayte Carolina Villalobos Barbosa, Juan Alberto Resendiz Vazquez, Petra Rosas Ulloa, José Carmen Ramírez Ramírez, Yessica Silva Carrillo, Liborio González Torres   +6 more
doaj   +1 more source

Roles of Cold Plasma Treatment on the Functional Properties of Plant‐Based Proteins

International Journal of Food Science, Volume 2026, Issue 1, 2026.
The growing demand for sustainable, ethical, and healthier foods has generated interest in plant‐based proteins as alternatives to animal proteins. Although promising, these proteins often face limitations due to inherent characteristics that restrict their application diverse food products.
Aishat O. Adejoh, Linda A. Kpomblekou, Flora G. C. Ekezie, Titilayo O. Bamidele, Alberta N. A. Aryee, John O. Onuh, Munmun Bardhan   +6 more
wiley   +1 more source

Effect of Incorporation of Jackfruit (Artocarpus heterophyllus) Seed Flour on the Quality of Cookies

Dristikon: A Multidisciplinary Journal, 2020
The paper aims to determine the effect of jackfruit seed flour incorporation on the quality of cookies. D-optimal mixture design has been employed for formulating the recipe of cookies. Five different formulations of cookies containing 0, 12.5, 25, 37.5, and 50 parts jackfruit seed flour were prepared.
Nabindra Kumar Shrestha, Sarmila Subedi, Bunty Maskey   +2 more
openaire   +1 more source

A Preliminary Study on the Development and Quality Assessment of Functional Biscuits Enriched With Tilapia (Oreochromis niloticus) Fish Powder and Jackfruit (Artocarpus heterophyllus) Seed Flour

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Biscuits are widely consumed and serve as an effective vehicle for nutritional fortification due to their convenience, acceptability, and extended shelf life. This study is aimed at evaluating the nutritional, bioactive, microbiological, and sensory properties of biscuits formulated with tilapia (Oreochromis niloticus) fish powder (TFP) and jackfruit ...
Ayesha Begum, Sadia Alam, Momo Das, Md. Kauser-Ul-Alam, Md. Rakibul Hasan, Md. Alamgir Kabir, Nahidur Rahman, Essam Hebishy   +7 more
wiley   +1 more source

GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

Fermentation
Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide.
Fernanda Papa Spada, Severino Matias de Alencar, Stanislau Bogusz Junior, Eduardo Purgatto   +3 more
doaj   +1 more source

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

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

, 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
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