Browsing by Author "Janith, R.M.L."

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    PublicationOpen Access
    Analysis of Functi onal Properti es of Jackfruit Seed Flour and Formulati on of a Jackfruit Seed Flour-Based Snack
    (Faculty of Humanities and Sciences, SLIIT, 2024-12-04) Gunarathna, R. W. M. M.; Samarakoon, E. R. J.; Janith, R.M.L.
    Most deep-fried snacks, which are currently in high demand, contain high calories and fat. Contrarily, Jackfruit seeds are rich in carbohydrates, and proteins but low in fat. Therefore, it is observed that jackfruit seed fl our can be used as an alternati ve ingredient to make deep-fried snacks. This study explored the functi onal properti es of jackfruit seed fl our and its potenti al in snack producti on. The fl our was prepared by roasti ng, oven drying, and boiling. Boiled jackfruit seed fl our exhibited the highest moisture content (7.04%), water-holding capacity (2.08 g/g), bulk density (0.81 g/cm³), oil-holding capacity (2.04 cm³/g), swelling power (6.91%), and the lowest solubility (7.69%). Accordingly, the lowest oil-holding capacity (1.84 cm3/g) was found in roasted jackfruit seed fl our. Snacks were prepared using the extrusion technique with a composite fl our mixture of 4:1:1 (jackfruit seed fl our: rice fl our: wheat fl our). The frying ti mes for snacks made with roasted, boiled, and oven-dried fl ours were 15, 17, and 10 sec, respecti vely. A proximate analysis showed that the boiled jackfruit seed fl our-based snack contained, 83.61% carbohydrate, 4.74% moisture, 6.46% fat, 2.90% ash, 1.70% fi bre, and 0.59% protein. It was found that snacks made from boiled jackfruit seed fl our received the highest consumer acceptance. This study demonstrated that jackfruit seed fl our is a promising ingredient for creati ng nutriti ous and lowfat snacks.