The application of Jackfruit by-product on the development of healthy meat analogue

Abstract

This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.

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

“…The meatless sausage was prepared using raw jackfruit, tomato paste, and spices where the tomato paste replaces nitrate and nitrite salts primarily used as curing agents in meat products, which are considered carcinogenic agents (Wijegunawardhana et al, 2021). Hamid et al (2020) developed a meat alternative by combining the by-products of jackfruit and wheat gluten in differing ratios. The end product contained higher dietary fiber, with improved chewiness and hardness than the control.…”

“…Hamid et al. (2020) developed a meat alternative by combining the by‐products of jackfruit and wheat gluten in differing ratios. The end product contained higher dietary fiber, with improved chewiness and hardness than the control.…”

A Comprehensive Review on the Recent Advances in the Valorization of Jackfruit Waste for the Development of Value-Added Products

“…Observations References Healthy meat analogue Jackfruit peel powder was mixed in a wheat gluten ratio to produce a meat analogue Hamid et al (2020) Bread When combined with other ingredients to make bread, peel powder (5%) increased the amount of fibre, the ability to hold oil and water, and the pasting capabilities.…”

Examining underutilized jackfruit (Artocarpus heterophyllus) seeds as a potential source of human subsistence in the Byse community, India

“…Furthermore, these seeds find application in the production of animal feed, thereby creating new revenue streams in agricultural economies (Eburuaja et al, 2020;Chandran et al, 2022). Jackfruit seeds have gained traction in the United States as a viable meat substitute, aligning with the increasing adoption of vegetarian diets among consumers (Hamid et al, 2020). Consequently, consumers now have the opportunity to choose products that align with their values without compromising taste or convenience (Hamid et al, 2020).…”

“…Jackfruit seeds have gained traction in the United States as a viable meat substitute, aligning with the increasing adoption of vegetarian diets among consumers (Hamid et al, 2020). Consequently, consumers now have the opportunity to choose products that align with their values without compromising taste or convenience (Hamid et al, 2020). This trend reflects a broader shift toward meeting diverse dietary needs through ethically and sustainably produced alternatives, including those derived from jackfruit seeds and the possibility of using jackfruit and its seeds for several purposes (Hamid et al, 2020).…”