Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake

Haque, MA; Begum, Rokeya; Shibly, AZ; Sultana, MM; Khatun, Afifa

doi:10.3329/jesnr.v8i1.24672

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…The bakery products are increasingly gaining popularity since they are convenient, readily available in diverse tastes and textural profiles, less expensive and possess high nutritive value. The bakery products are as biscuits [26], cookies, bread [27], cake [28], muffins [29] etc. have been formulated by supplementation with different levels of jackfruit seed flour.…”

Section: Uses Of the Jackfruit Partsmentioning

confidence: 99%

Review on Importance of Artocarpus heterophyllus L. (Jackfruit)

Khan

Ema

Faruk

et al. 2021

J. Multidiscip. Appl. Nat. Sci.

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The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people and it is the national fruit of Bangladesh. The main aim of this review is to document the medicinal significance of jackfruit (Artocarpus heterophyllus L.), major parts and uses of the jackfruit in Bangladesh. This article was based on mostly a literature review. All parts of the fruit and plant are used as human food, animal feed and wood source for furniture. Although jackfruit is the main fruit of the tree, it is used as furniture for its beautiful texture and wood color. Jackfruit contains anti-bacterial, anti-diabetic, anti-oxidant, anti-inflammatory and anti-helminthic properties. The fruit is rich in carbohydrates, minerals, carboxylic acids, dietary fiber, vitamins and minerals. The seed is rich in manganese, magnesium, potassium, calcium iron and lectins and thus meets up nutritional requirements for the rural people. The present study attempted to review the medicinal importance, health-promoting effects of jackfruit and seeds with special emphasis on their applications in the food.

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Section: Uses Of the Jackfruit Partsmentioning

confidence: 99%

Review on Importance of Artocarpus heterophyllus L. (Jackfruit)

Khan

Ema

Faruk

et al. 2021

J. Multidiscip. Appl. Nat. Sci.

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show abstract

“…Jackfruit is considered as a major fruit in Bangladesh, India, Thailand, and southern China since it is preferred by multifarious consumers and is rich in vitamins, cellulose, minerals, sugar, and various other nutrients [2,3]. This oval-shaped fruit is mostly distinguished by its mass (usually 5-30 kg) [4]. Jackfruit pulp is golden-yellow in colour and organised in fleshy bulbs (approximately 30-35% of fruit's weight), with each bulb comprising a single seed [5,6].…”

Section: Introductionmentioning

confidence: 99%

Mathematical Modelling of Heat and Mass Transfer during Jackfruit Drying Considering Shrinkage

et al. 2023

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Shrinkage is an obvious phenomenon that occurs when drying plant-based food materials, and it has a crucial influence on heat–mass transfer mechanisms, energy consumption in drying, and dried product quality. The present study aims to develop a theoretical shrinkage model considering the drying kinetics and shrinkage velocity approach during the convective drying of jackfruit. Since there is no theoretical model in the literature that considers the transfer process along with shrinkage phenomena for jackfruit drying, this work focuses on presenting the drying and shrinkage kinetics behaviour through the development of a mathematical model. Two distinct models were developed, each considering the presence or absence of shrinkage phenomena. Model validation was carried out by comparing the predicted results with experimental data from drying tests conducted at 60 °C, and model accuracy was evaluated through statistical error analysis. In the shrinkage-induced model, the shrinkage exhibited a linear relationship with drying time, as the moisture content decreased from 5.25 to 0.47 kg/kg on a dry basis when the temperature increased to 54 °C. Notably, the shrinkage-induced model demonstrated superior performance, displaying low mean absolute error (MAE) values—0.27 kg/kg on a dry basis for moisture content, 2.07 °C for temperature variation, and 0.04 for shrinkage, when compared to the model without shrinkage. Furthermore, the mean relative error (MRE) values for the shrinkage-induced model were 45.71% and 33.33% lower than those of the model without shrinkage for average moisture content and temperature, respectively. The findings of this study provide valuable insights for the food drying industry, offering new knowledge about drying kinetics and shrinkage characteristics that can contribute to the development of energy-efficient drying systems.

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“…Jackfruit (Artocarpus heterophyllus Lam.) is a fruit tree from Asia of great potential due its development capacity and high yield, widely cultivated throughout the tropical areas of the world, including Brazil, mainly in the Northeastern region (Haque et al, 2015). Rich in nutrients, the jackfruit has a characteristic aroma and its sweet yellow pulp is consumed both in natura and in processed form as sweets, pulps, fermented drinks, jellies, ice cream and juices.…”

Section: Introductionmentioning

confidence: 99%

Protein enrichment of jackfruit peel waste through solid-state fermentation

Sousa

Campos

Gomes

et al. 2020

Agraria

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The physical and chemical characteristics of jackfruit (Artocarpus heterophyllus Lam.) indicate the possibility of utilizing its wastes in the development of a new product, a nutritional supplement. Therefore, we aimed to study the protein enrichment of the waste from jackfruit peel by solid-state fermentation by using Saccharomyces cerevisiae and the experimental design associated to the response surface methodology in order to verify the effects of input variables (yeast concentration and fermentation temperature) on the protein increase. The yeast concentrations added to the substrate were of 1, 3 and 5% and the used temperatures were 30, 35 and 40 °C. The highest protein increase value found in the studied substrates was of 164%, which corresponded to 17.1% of crude protein, dry basis, achieved after 72 h of processing by using a higher concentration of yeast and higher fermentation temperature. Using yeast in the semi-solid medium of the waste from jackfruit peel enables obtaining a protein supplement, which can later be used as an alternative source for animal feed.

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Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake

Cited by 5 publications

References 2 publications

Review on Importance of Artocarpus heterophyllus L. (Jackfruit)

Review on Importance of Artocarpus heterophyllus L. (Jackfruit)

Mathematical Modelling of Heat and Mass Transfer during Jackfruit Drying Considering Shrinkage

Protein enrichment of jackfruit peel waste through solid-state fermentation

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