Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder

Spada, Fernanda Papa; Mandro, Gabriela Fernanda; Matta, Manoel Divino da; Canniatti‐Brazaca, Solange Guidolin

doi:10.1016/j.fbio.2020.100683

Cited by 9 publications

(9 citation statements)

References 18 publications

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“…Similarly, the pH of the chocolates was slightly modified for all treatments, decreasing to 5.21 for sesame flour; which may be due to the chemical composition of the flour (starch, fatty acids) ( 53 ).…”

Section: Resultsmentioning

confidence: 98%

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Quispe-Sanchez

Mestanza²,

Goñas³

et al. 2022

Front. Nutr.

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Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.

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Section: Resultsmentioning

confidence: 98%

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Quispe-Sanchez

Mestanza²,

Goñas³

et al. 2022

Front. Nutr.

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“…35 Conversely, little is known about the antioxidant properties of jackfruit and jackfruit products such as the Fjs. 14,38 Phenolic compounds, such as flavan-3-ols from cocoa and prenylflavonoids from jackfruit, can effectively scavenge peroxyl radicals mainly through hydrogen atom transfer. This mechanism was shown to decelerate the propagation step of lipid and protein oxidation in vivo, which has been linked to the onset and development of several non-communicable diseases such as cancer, atherosclerosis, and Alzheimer's disease.…”

Section: Discussionmentioning

confidence: 99%

“…14 The chocolate aroma intensity and consumer preference for fermented jackfruit seed flour (Fjs) were comparable to, or better than, those of cocoa powder. These results suggest that Fjs could serve as a suitable substitute for cocoa and could represent a cost-effective and sustainable solution for chocolate manufacturers, 14 especially in the face of potential reductions in cocoa crop production due to climate change. Jackfruit is a popular tropical fruit that is extensively cultivated in tropical regions worldwide.…”

Section: Introductionmentioning

confidence: 99%

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Cocoa powder and fermented jackfruit seed flour: A comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion

et al. 2023

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BACKGROUND: Jackfruit seed flour can be used as a cocoa aroma replacer with similar technological properties. The purpose of this study was to investigate the in vivo toxicity and in vitro antioxidant activity of fermented jackfruit seed flour (Fjs) and nonalkaline cocoa powder (Nac).RESULTS: Fjs and Nac extracts (Fjs-E and Nac-E) were produced and submitted to in vitro gastrointestinal digestion producing digested fractions named Fjs-D and Nac-D, respectively. Nac-E showed over two-fold higher oxygen radical absorbance capacity (ORAC) than Fjs-E. However, after simulated gastrointestinal digestion (in vitro), there were no significant differences between Nac-D and Fjs-D (P < 0.01). Similarly, the cellular antioxidant activity (CAA) of Nac-D and Fjs-D was not significantly different (P < 0.01). The anti-inflammatory assay in transgenic RAW 264.7 murine macrophages showed that Fjs-E did not affect cell viability up to 300 ∼g mL −1 (P > 0.05) and reduced by 15% the release of TNF-⊍ (P < 0.05). Fjs-D did not affect cell viability up to 300 ∼g mL −1 (P > 0.05) and showed 58% reduction of NF-κB activation (P < 0.05), with no effects on TNF-⊍ levels. Treatment with Nac-E up to 300 ∼g mL −1 did not decrease cell viability (P > 0.05) and reduced the release of TNF-⊍ levels by 34% and 66% at 100 and 300 ∼g mL −1 , respectively (P < 0.05). Nac-D did not reduce the NF-κB activation or TNF-⊍ levels at any tested concentration. CONCLUSION: Collectively, these findings indicate that Fjs is a safe and promising functional ingredient with biological activities even after gastrointestinal digestion.

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“…Jackfruit seed flour (JFSF) has been used in cakes (Arpit and John, 2015), noodles (Nandkule et al, 2015), and biscuits (Butool and Butool, 2013). The seed starch has been used as a thickening agent in sauces (Maduwage et al, 2019) and the roasted seeds are used as a substitute for the cocoa aroma (Spada et al, 2020). There have been a few instances of using jackfruit seeds in the development of extruded products and employing it as a source of enrichment for the production of nutrient-rich and convenient food products.…”

Section: Cooking Qualitymentioning

confidence: 99%

Characterization of jackfruit seed enriched pasta

Singh

Sharma

Gupta

et al. 2023

Qual. Assur. Saf. Crops Foods

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This study aims to investigate the potential of mixing jackfruit seed flour (JFSF) with pasta and its effects on techno-functional properties, cooking behavior, textural characteristics, morphology, macromolecular interactions, and secondary structure of proteins of pasta. The results showed with increase in the addition of JFSF from 6 to 24% caused significant (P < 0.05) improvement in the functional properties, decline in the minimum cooking time (7.07 to 6.20 min), and an increase in the cooking loss (5.13 to 11.26%) as well as firmness of the pasta. Organoleptic evaluations indicated the incorporation of JFSF up to 18% without affecting the flavor. Scanning electron microscopy revealed that after cooking bell-shaped starch granules were embedded in the protein matrix. Fourier transform infrared spectra analysis of the secondary structure of protein showed that the major protein fractions were β-sheets, followed by β helix. Positive correlations between cooking losses and water solubility index and several other parameters were established using principal component analysis. Therefore, incorporating JFSF into pasta could be a promising way for developing protein-rich, high-quality pasta with improved nutritional and functional properties.

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Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder

Cited by 9 publications

References 18 publications

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Cocoa powder and fermented jackfruit seed flour: A comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion

Characterization of jackfruit seed enriched pasta

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