Jackfruit rind

The main objectives of this study were to develop jackfruit-based high fiber cookies by utilizing jackfruit rind flour in cookies formulation, and to characterize physical properties of produced high fibre cookies. 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 different ratios (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF.

8p caygaocaolon11 21-04-2021 14 0   Download

Value addition of inedible parts of Jackfruit such as rind and core using efficient and environment friendly methods would reduce wastage, and its disposal problem and also fetch additional profit to farmers. Pectin, a secondary food ingredient used as gelling, stabilizing and emulsifying agent in food products is such a valuable by-product having nutritional as well as health benefits.

10p caygaocaolon4 04-04-2020 20 1   Download