Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread

Abstract

Nowadays, there is a rising interest towards consuming health beneficial food products. Bread–as one of the most popular food products–could be improved to ‘healthy bread’ by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.

Characterization of the dough rheological and steamed bread fortified with extruded purple sweet potato flour

“…[13,17] Some studies found that hardness had a significant correlation with cohesiveness and springiness. [33] However, our results revealed that these parameters had no significant relationship, which could be hypothesized because of the different materials.…”

“…[9] However, few researchers reported that extruded wheat bran and jackfruit rind flour decreased the springiness or cohesiveness of bread due to the inclusion of non-gluten flour. [32,33] Total polyphenol content and antioxidant activity properties of steamed bread There was a significant difference in the total polyphenol content (TPC) and antioxidant activity of composite steamed breads, the TPC value in decreasing order was Control<UP<EP at the same level (Figure 2). The amount of TPC and antioxidant activity improved with substitution levels increasing.…”

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

“…For example, some by-products have been used as antibrowning additives due to their high content of organic acids (ascorbic, malic, and phosphoric acid) and phenolic compounds; as antimicrobial mainly due to their essential oils and phenolic compounds, or as a source of specific BCs such as DF, PCs or specific minerals (Ayala-Zavala et al, 2011; Olivas-Aguirre et al, 2017). Some bakery products have been enriched with by-products, such as is the case of cakes enriched with DF and protein content using potato peel powder (Ben Jeddou et al, 2017) and apple pomace (Sudha et al, 2007); dough biscuits with DF enriched with PCs and carotenoids using mango peel powder (Ajila et al, 2008); gluten-free cookies with DF using plantain peel flour (García-Solís et al, 2018); cookies and bread with DF using unripe mango fruit (Vergara-Valencia et al, 2007); bread with DF using jack fruit rind powder (Felli et al, 2018); and bread, muffins and brownies with DF and enriched with PCs using wine grape pomace (Walker et al, 2014) among others ( Table 1).…”

Frutas Tropicales Y Sus Subproductos: Fuentes De Fibra Dietaria en Productos Alimenticios

“…Es considerada como la fruta más grande del mundo ya que llega a pesar hasta 50 kg, por lo cual su consumo y procesamiento producen importantes cantidades de cáscaras y semillas. En particular, las semillas de jaca poseen siete veces más FD que la harina de trigo [26]. Ramya y col. [27] desarrollaron galletas sustituyendo parcialmente harina de trigo (5, 10 y 15%) con harina de semilla de jaca (HSJ).…”