Jackfruit seed flour: Processing technologies and applications
نویسندگان
چکیده
منابع مشابه
Some Physicochemical Properties of Jackfruit (Artocarpus heterophyllus Lam) Seed Flour and Starch
Some physicochemical and rheological properties of jackfruit seed flour and starch, isolated from the flour were investigated. The flour had good capacities for water absorption (205%) and oil absorption (93%). Substitution of wheat flour with the seed flour, at the level of 5, 10 and 20% markedly reduced the gluten strength of the mixed dough. The Brabender amylogram (6% concentration, db) of ...
متن کاملPhysicochemical Properties of flour and isolated starch from Jackfruit seeds
58 RJPS, Apr-Jun, 2011/ Vol 1/ Issue 1 L. f. are a different species (champedak), and these names have often mistakenly been used as synonyms for A.heterophyllus. Regional names: Halasu or Halasina Hannu – Kannada Kanthal, Kathal, Kathar, Panos Hindi Murasabalam, Pala, Panasa – Tamil Panasa, Verupanasa – Telugu Chakka, Pilavu – Malayalam MATERIALS AND METHODS The jackfruit seeds were obtained f...
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The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three diffe...
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The Intelligent Transportation System (ITS) provides wireless and mobile communication between vehicles and infrastructure to improve the safety of transportation and make the journey more enjoyable. This system consists of many fixed and mobile nodes (Vehicles, Trains, Vessels, Air planes), Wireless and Wired Telecommunication Technologies to exchange information between mobile nodes or betwee...
متن کاملEffects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour
Fluted pumpkin seeds were processed into the raw, boiled, fermented, germinated and roasted seeds, dried at 500C, milled and sieved. The seed flours were analyzed for nutritional composition, energy, amino acids and fatty acids of the oils. Processing affected the levels of nutrients in the seed. The energy values ranged between 26.55 ± 0.7 – 30.06 ± 0.8 KJ/g and the seed is a good source of so...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING
سال: 2018
ISSN: 0974-2662,0976-7223
DOI: 10.15740/has/ijae/11.sp.issue/149-154