Significance of hydrocolloids in the formation of gluten-free pasta DOI
Tahira Mohsin Ali, Marium Shaikh,

Salman Haider

и другие.

Elsevier eBooks, Год журнала: 2024, Номер unknown, С. 19 - 44

Опубликована: Янв. 1, 2024

Язык: Английский

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

Simran Dhani,

Hamid,

Nomali Ziphorah Ngobese

и другие.

Journal of Agriculture and Food Research, Год журнала: 2025, Номер unknown, С. 101692 - 101692

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

1
Physicochemical properties, nutritional value, and antioxidant potential of jackfruit (Artocarpus heterophyllus) pulp and seeds from Cameroon eastern forests DOI Creative Commons
Ulrich Landry Kamdem Bemmo, Jean Marcel Bindzi,

Pamela Regine Tayou Kamseu

и другие.

Food Science & Nutrition, Год журнала: 2023, Номер 11(8), С. 4722 - 4734

Опубликована: Май 22, 2023

This work aimed to study the physicochemical, nutritional, and antioxidant characteristics of pulp seeds jackfruit collected in East Cameroon region reduce malnutrition problems encountered said region. To achieve this work, we first administered a survey. We observed that 50 people from Bertoua knew fruit among 200 surveyed. After that, physicochemical nutritional value

Язык: Английский

Процитировано

14
Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour DOI Creative Commons

Shu Xian Goh,

Hasmadi Mamat, Ahmad Hazim Abdul Aziz

и другие.

Waste Management Bulletin, Год журнала: 2024, Номер 2(2), С. 59 - 65

Опубликована: Март 17, 2024

The purpose of this study was to determine the effectiveness incorporating okara and jackfruit seed into biscuit production. A control made with wheat flour contrasted five formulations, each various proportions flour. Compared flour, had significantly higher levels ash, crude protein, fiber (p < 0.05). proximate analysis biscuits revealed an increase in moisture (3.98–6.95 %), ash (1.42–3.12 protein (9.16–20.81 fat (26.84–29.86 fibre (0.35–5.97 %) content. However, carbohydrate content decreased from 57.81 % 35.76 %. Control weight loss, spread ratio, hardness than their composite counterparts. As proportion increased, hardness, ratio significantly. colour that concentration associated increased redness (a*) yellowness (b*). Sensory evaluations a 40:60 received second highest overall acceptance after control. In conclusion, our findings suggest potential utilization as substitutes for development nutritious biscuits.

Язык: Английский

Процитировано

5
Unveiling the potential applications of plant by-products in food – A review DOI Creative Commons
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Kobun Rovina

и другие.

Waste Management Bulletin, Год журнала: 2024, Номер 2(3), С. 183 - 203

Опубликована: Июль 27, 2024

In the pursuit of sustainable and innovative food production, utilisation plant by-products have emerged as a promising frontier. Plant an inherent value that can be utilised to address both environmental concerns growing demand for resources. This review provides critical impact caused by disposal waste are not being reutilised or repurposed benefit other products. The multifaceted applications agricultural residues, traditionally deemed waste, in creation diverse nutritionally enriched products, were also presented this review. exploration encompasses broad spectrum, from reducing through enhancing nutritional profiles fostering culinary innovation. Through detailed examination specific instances, challenges, prospects linked paradigm shift, we provide insights into transformative potential agriculture shaping more resilient system.

Язык: Английский

Процитировано

4
Exploring the Effects of Jackfruit Seed Flour, Rice Flour, and Tapioca Flour on the Development of Gluten-Free Fettuccine: An Analysis of Physicochemical Properties and Sensory Qualities DOI Creative Commons

Benjamat Nopa,

Amonwan Phithiphrom,

Phatthamon Srichan

и другие.

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100824 - 100824

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review DOI Creative Commons

N.S. Nirmani,

Chathuni Jayathilake, Ruvini Liyanage

и другие.

Journal of Future Foods, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0
Jackfruit (Artocarpus heterophyllus): An Overview of Nutritional and Functional Food Properties DOI
Muhammad Ammar Khan, Md. Mokter Hossain,

Zahida Qadeer

и другие.

Springer eBooks, Год журнала: 2023, Номер unknown, С. 411 - 451

Опубликована: Янв. 1, 2023

Язык: Английский

Процитировано

4
Valorisation of jackfruit seed flour in extrusion and bakery products: a review DOI

Shibil Mohammed,

P. K. Dubey,

Atul Anand Mishra

и другие.

Food Science and Biotechnology, Год журнала: 2024, Номер 33(14), С. 3167 - 3180

Опубликована: Авг. 8, 2024

Язык: Английский

Процитировано

1
Jackfruit Seed Valorization: A Comprehensive Review of Nutritional Potential, Value Addition, and Industrial Applications DOI

Mohammed Fabil,

P. K. Dubey, Swarup Roy

и другие.

Food and Humanity, Год журнала: 2024, Номер unknown, С. 100406 - 100406

Опубликована: Сен. 1, 2024

Язык: Английский

Процитировано

1
Significance of hydrocolloids in the formation of gluten-free pasta DOI
Tahira Mohsin Ali, Marium Shaikh,

Salman Haider

и другие.

Elsevier eBooks, Год журнала: 2024, Номер unknown, С. 19 - 44

Опубликована: Янв. 1, 2024

Язык: Английский

Процитировано

0