2023
DOI: 10.3390/pr11113194
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Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process

Chi Khang Van,
Thi Han Nguyen,
Trinh Thi Nhu Hang Nguyen
et al.

Abstract: Jackfruit seed flour (JSF) and jackfruit seed starch (JSS) are utilized from agricultural by-products to take advantage of abundant raw materials. In this study, JSF and JSS were utilized to replace wheat flour in cookie products at various ratios of 10%, 20%, 30%, and 40%, and we assessed their effect cookies on nutritional quality, physicochemical properties, and sensory evaluation of the product. The results showed that JSF and JSS demonstrated significant potential in various cookie recipes. Jackfruit seed… Show more

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