Jackfruit seed: an accompaniment to functional foods
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100302 |
Resumo: | Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products. |
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Brazilian Journal of Food Technology |
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Jackfruit seed: an accompaniment to functional foodsJackfruit seed flourValue-added productsFood propertiesWaste utilizationAbstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100302Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.20718info:eu-repo/semantics/openAccessWaghmare,RojiMemon,NagmaGat,YogeshGandhi,SukhmaniKumar,VikasPanghal,Anileng2019-06-10T00:00:00Zoai:scielo:S1981-67232019000100302Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-06-10T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Jackfruit seed: an accompaniment to functional foods |
title |
Jackfruit seed: an accompaniment to functional foods |
spellingShingle |
Jackfruit seed: an accompaniment to functional foods Waghmare,Roji Jackfruit seed flour Value-added products Food properties Waste utilization |
title_short |
Jackfruit seed: an accompaniment to functional foods |
title_full |
Jackfruit seed: an accompaniment to functional foods |
title_fullStr |
Jackfruit seed: an accompaniment to functional foods |
title_full_unstemmed |
Jackfruit seed: an accompaniment to functional foods |
title_sort |
Jackfruit seed: an accompaniment to functional foods |
author |
Waghmare,Roji |
author_facet |
Waghmare,Roji Memon,Nagma Gat,Yogesh Gandhi,Sukhmani Kumar,Vikas Panghal,Anil |
author_role |
author |
author2 |
Memon,Nagma Gat,Yogesh Gandhi,Sukhmani Kumar,Vikas Panghal,Anil |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Waghmare,Roji Memon,Nagma Gat,Yogesh Gandhi,Sukhmani Kumar,Vikas Panghal,Anil |
dc.subject.por.fl_str_mv |
Jackfruit seed flour Value-added products Food properties Waste utilization |
topic |
Jackfruit seed flour Value-added products Food properties Waste utilization |
description |
Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100302 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100302 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.20718 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.22 2019 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701749788672 |