Browsing by Author "Samarakoon, E. R. J."

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Open 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.
Open Access
Evaluation of Functional Characteristics of Jackfruit Seed Flour and Its Application in Developing a Nutrient-Dense Snack
(Faculty of Humanities and Sciences, SLIIT, 2024-12-31) Gunarathna. R. W. M. M.; Samarakoon, E. R. J.; Janith, R. M. L.
Deep-fried snacks contain high calories and fat. Jackfruit seeds are nutrient-dense and contain a high level of carbohydrates and proteins with relatively low-fat content. This study was conducted to evaluate the functional properties of jackfruit seed flour and develop a snack. Jackfruit seeds were processed using three different methods: roasting, oven drying, and boiling. Flour produced from the boiling method contained 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%). Flour made from the roasting method showed the lowest oil-holding capacity (1.84 cm3 /g). The snack was prepared using the extrusion technique, and the flour mixture contained jackfruit seed flour, rice flour, and wheat flour in a 4:1:1 ratio. The frying time for the snacks prepared using roasted, boiled, and oven-dried jackfruit seed flour was 15,17, and 10 seconds, respectively. Boiled jackfruit seed flour-based snacks obtained the highest consumer preference. Proximate analysis showed that the boiled jackfruit seed flour-based snack contained 83.61% carbohydrate, 4.74% moisture, 6.46% fat, 2.90% ash, 1.70% fibre, and 0.59% protein. The result of this study demonstrated that jackfruit seed flour can be effectively utilized to produce a low-fat snack with a favourable nutritional profile.