Bread |
5 |
High protein and carbohydrate content, good water and oil absorption ability |
Tulyathan et al. (2002)Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physicochemical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and starch. ScienceAsia, 28(1), 37-41. http://dx.doi.org/10.2306/scienceasia1513-1874.2002.28.037
http://dx.doi.org/10.2306/scienceasia151...
|
Bread |
25 |
Increased crude fiber content |
Butool & Butool (2015)Butool, S., & Butool, M. (2015). Nutritional quality on value addition to jack fruit seed flour. International Journal of Scientific Research, 4, 2406-2411.
|
Bread |
25 |
Nutritionally higher carbohydrate, fat, protein, and crude fiber content |
Hossain (2014)Hossain, M. T. (2014). Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484. http://dx.doi.org/10.11648/j.ijnfs.20140305.28
http://dx.doi.org/10.11648/j.ijnfs.20140...
|
Biscuit |
20 |
Good water and oil absorption capacity, swelling power, percent solubility, flour dispersibility and viscosity |
Butool & Butool (2015)Butool, S., & Butool, M. (2015). Nutritional quality on value addition to jack fruit seed flour. International Journal of Scientific Research, 4, 2406-2411.
|
Biscuit |
10-40 |
Moisture, fat, crude fiber and ash content increased |
Islam et al. (2015)Islam, S., Begum, R., & Khatun, M. (2015). A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. International Journal of Engineering Research & Technology, 4(12), 139-147.
|
Cake |
5-15 |
Increase in protein and reduction in fat content |
Arpit & John (2015)Arpit, S., & John, D. (2015). Effects of different levels of jackfruit seed flour on the quality characteristics of chocolate cake. Research Journal of Agriculture and Forestry Sciences, 3(11), 6-9.
|
Chocolate cake |
5-15 |
Improved dietary fiber and anti-oxidant activity |
David (2016)David, J. (2016). Antioxidant properties of fiber rich dietetic chocolate cake developed by jackfruit (Artocarpus heterophyllus L. ). Seed Flour, 2, 132-135. http://dx.doi.org/10.18178/ijfe.2.2.132-135
http://dx.doi.org/10.18178/ijfe.2.2.132-...
|
Composite cake |
10-30 |
Better crumb, texture and nutritional characteristics |
Khan et al. (2016)Khan, S. A., Saqib, M. N., & Alim, M. A. (2016). Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh Agricultural University, 14(2), 219-227. http://dx.doi.org/10.3329/jbau.v14i2.32697
http://dx.doi.org/10.3329/jbau.v14i2.326...
|
Muffins |
10-20 |
Specific gravity increased and viscosity decreased |
Siti Faridah & Noor Aziah (2012)Siti Faridah, M. A., & Noor Aziah, A. A. (2012). Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using Response Surface Methodology (RSM). International Food Research Journal, 19, 515-519.
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