Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours
Munira Zainal Abidin,
Desmond Chun Khai Teo,
Nur Hafizah Malik
et al.
Abstract:Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting tempera… Show more
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