Results 81 to 90 of about 745,923 (189)

Modification of Sweet Potato (Ipomoea batatas) Starches by Anti‐Solvent Precipitation Method and Their Application to Stabilize Pickering Emulsions

Starch - Stärke, Volume 77, Issue 10, October 2025.
Sweet potato starches were modified by anti‐solvent precipitation method. The modification method altered the starch crystalline structure from A‐ and C‐ to V6h. Oil and water adsorption capacities increased after starch modification. Modified starches can stabilized oil‐in‐water emulsions (Pickering emulsions).
Adriana de Farias Nascimento, Liliana Avila Martin, Gabriel Coelho Leandro, Jéssica de Matos Fonseca, André Ricardo Zeist, Germán Ayala Valencia, Alcilene Rodrigues Monteiro   +6 more
wiley   +1 more source

Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review

The Agriculturists, 2018
Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective
M Amdadul Haque, Bonany Akter
openaire   +1 more source

Extraction and characterization of plant‐based proteins from agro‐processing by‐products—A review

Food Biomacromolecules, Volume 2, Issue 3, Page 403-417, September 2025.
Abstract Increase in life style related diseases and occurrence of pandemic made consumers highly aware of the close association of nutrition with health. Agro industrial processing, a sunrise sector focuses on effective utilisation of plant produce by adding value.
Pooja Bagasettihalli Kariyappa, Shruti Sethi, Bindvi Arora   +2 more
wiley   +1 more source

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars

India has a large jackfruit farming industry; however, after the edible part is eaten, the nutrient-rich seeds are thrown away as waste. The study was aimed at investigating the functional properties and sensorial attributes of jackfruit seed flour from ...
U., Krishnaja, U., Sreejaya
core   +1 more source

Jackfruit Seed as Flour Alternative in Cookies: A Consumer Acceptability Study [PDF]

This study investigates the feasibility of utilizing jackfruit seeds as a sustainable replacement for wheat in bakery products to mitigate the escalating costs of wheat.
Nur Afrina binti Nordin, Aziz Caliskan, Wolyna Pindi, Norhidayah binti Abdullah, Yusnita Hamzah   +4 more
core   +1 more source

Jackfruit seed: an accompaniment to functional foods

Brazilian Journal of Food Technology
The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional ...
Roji Waghmare, Nagma Memon, Yogesh Gat, Sukhmani Gandhi, Vikas Kumar, Anil Panghal   +5 more
doaj   +1 more source

Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour

Archives of Current Research International
The aim of this study is to develop a functional pasta by partial substitution of refined wheat flour with corn flour and jackfruit seed flour. The impact of replacing refined wheat flour with jackfruit seed flour on the functional properties of pasta was examined. RWF: CF: JFSF were supplemented in the ratio of 80:10:10 and 70:10:20.
Anusha, V, Reddy, M. Kirthy, Poorvitha, M, Narayanan, Rita   +3 more
openaire   +2 more sources

A comprehensive review on nutritional composition, health benefits, and industrial applications of Jackfruit Seeds

Journal of Agriculture and Food Research
Jackfruit (Artocarpus heterophyllus Lam.) is one of the undervalued fruits that is rich in many nutrients not only in the edible parts but also in generated waste such as the seed and peel.
Simran Dhani, Hamid, Nomali Ziphorah Ngobese, Sunny Sharma, Amit K. Jaiswal   +4 more
doaj   +1 more source

Extraction of Jackfruit seed protein: Structural and functional analysis

Food Chemistry Advances
Jackfruit seeds, a by-product of the tropical fruit processing industry, are a rich protein source, with approximately 7% protein. The amino acids present in jackfruit seeds are histidine, threonine, valine, lysine, isoleucine, leucine, and phenylalanine.
Adharsh Ashok N, Manmath D. Sontakke, Kshirod Kumar Dash, N. Afzal Ali, Rafeeya Shams, Ayaz Mukarram shaikh, Kovács Béla   +6 more
doaj   +1 more source

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Advances in Agricultural and Food Research Journal
Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface
Munira Zainal Abidin, Desmond Chun Khai Teo, Nur Hafizah Malik, Norazlin Abdullah   +3 more
openaire   +1 more source