Potential Use of Jackfruit (Artocarpus Heterophyllus) and Breadfruit (Artocarpus Altilis) as Fat Replacer to Produce Low-Fat Chicken Patties

Abstract

Commercial chicken patties contain high fat, which could affect consumers’ health. Jackfruit (Artocarpus heterophyllus) and breadfruit (Artocarpus altilis) may have the potential to be used as the fat replacer in the chicken patties. This study aimed to evaluate the low-fat chicken patties produced by replacing the fat with jackfruit (JF) or breadfruit (BF) at 0% (control), 50% and 100%. The samples were analysed in terms of water holding capacity (WHC), cooking yield (CY), proximate analysis, colour, texture properties, and sensory parameters. Both BF and JF showed higher value (p<0.05) for WHC, moisture content and protein compared to the control. BF (100%) and JF (100%) were recorded of having significantly reduced fat (p<0.05) at 1.80% and 2.23%, respectively. BF showed higher L*(lightness) and b*(yellowness) values significantly (p<0.05) compared to the control. Not many significant differences (p>0.05) between the control and newly formulated chicken patties texture based on the hardness, cohesiveness, and chewiness recorded, proving that BF and JF did not affect the patties texture. Overall, the sensory evaluation of BF (100%) was preferred by the consumer in terms of appearance, texture, flavour, juiciness, and aroma. Thus, BF (100%) can be considered as the best fat replacer in this study.

Development of vegan sausage using banana floret ( Musa paradisiaca ) and jackfruit ( Artocarpus heterophyllus Lam.) as a meat substitute: Evaluation of textural, physico‐chemical and sensory characteristics

“…Protein, fiber‐rich dried, and fresh banana blossom were used in the preparation of curry and the sensory results revelated that the acceptance was higher for fresh blossom‐made curry (Wickramarachchi & Ranamukhaarachchi, 2005). Rashedi Ismail‐Fitry and Farihah Azwa Abas (2019) formulated low‐fat chicken patties by incorporating jackfruit and breadfruit. Breadfruit chicken patties have higher sensory significance than jackfruit chicken patties.…”

Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute

“…Jackfruit (Artocarpus heterophyllus) is a popular tropical fruit grown in Asia. It is wellknown in the vegan community for its meat-like texture, enabling it to be processed into meat patties (chevon, beef, chicken) (Verma et al, 2014;Ismail-Fitry & Abas, 2018;Abdullah, 2017), fishcake (Ngampeerapong et al, 2019), meat floss (Natalia, 2020), pulled pork type recipes, and other substitutes of chicken, steak, crab, or tuna (Lopez et al, 2015).…”

“…Correctly seasoned and processed unripe jackfruit results in no significant difference in taste, aroma, and texture of the end product compared to traditional meat. At the same time, it is more nutritious than conventional meat as it possesses a lesser amount of saturated fat and cholesterol with higher amounts of vitamins, minerals, carbohydrates, fiber (Table 2), and antioxidants that help to balance fluid and electrolyte levels, improve bone and skin health, and reduce the risk of cancer (Verma et al, 2014;Ismail-Fitry & Abas, 2018;Abdullah, 2017;Goswami & Chacrabati, 2016;Swami et al, 2012). Unfortunately, jackfruit only contains 1.9% protein, which is insignificant compared to meat (Table 3) (Ulloa et al, 2017;Zuwariah et al, 2018).…”