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Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flou...

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Main Authors: Goh, Shu Xian, Hasmadi Mamat, Ahmad Hazim Abdul Aziz
Format: Article
Language:English
English
Published: Elsevier B.V. 2024
Subjects:
S1-(972) Agriculture (General)
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41072/
https://doi.org/10.1016/j.wmb.2024.03.004
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spelling my.ums.eprints.410722024-09-20T01:51:31Z https://eprints.ums.edu.my/id/eprint/41072/ Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour Goh, Shu Xian Hasmadi Mamat Ahmad Hazim Abdul Aziz S1-(972) Agriculture (General) TX341-641 Nutrition. Foods and food supply The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flour, okara and jackfruit seed flour had significantly higher levels of ash, crude protein, and crude fiber (p < 0.05). The proximate analysis of the biscuits revealed an increase in moisture (3.98–6.95 %), ash (1.42–3.12 %), crude protein (9.16–20.81 %), crude fat (26.84–29.86 %), and crude fibre (0.35–5.97 %) content. However, the carbohydrate content decreased from 57.81 % to 35.76 %. Control biscuits had higher weight loss, spread ratio, and hardness than their composite counterparts. As the proportion of okara flour in composite biscuits increased, weight loss, hardness, and spread ratio decreased significantly. The colour analysis revealed that the concentration of okara flour was associated with increased redness (a*) and yellowness (b*). Sensory evaluations revealed that the biscuit made with a 40:60 ratio of okara flour to jackfruit seed flour received the second highest overall acceptance after the control. In conclusion, our findings suggest the potential utilization of okara and jackfruit seed flour as substitutes for wheat flour in the development of nutritious biscuits. Elsevier B.V. 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf Goh, Shu Xian and Hasmadi Mamat and Ahmad Hazim Abdul Aziz (2024) Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour. Waste Management Bulletin, 2. pp. 1-7. ISSN 2949-7507 https://doi.org/10.1016/j.wmb.2024.03.004
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic S1-(972) Agriculture (General)
TX341-641 Nutrition. Foods and food supply
spellingShingle S1-(972) Agriculture (General)
TX341-641 Nutrition. Foods and food supply
Goh, Shu Xian
Hasmadi Mamat
Ahmad Hazim Abdul Aziz
Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
description The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flour, okara and jackfruit seed flour had significantly higher levels of ash, crude protein, and crude fiber (p < 0.05). The proximate analysis of the biscuits revealed an increase in moisture (3.98–6.95 %), ash (1.42–3.12 %), crude protein (9.16–20.81 %), crude fat (26.84–29.86 %), and crude fibre (0.35–5.97 %) content. However, the carbohydrate content decreased from 57.81 % to 35.76 %. Control biscuits had higher weight loss, spread ratio, and hardness than their composite counterparts. As the proportion of okara flour in composite biscuits increased, weight loss, hardness, and spread ratio decreased significantly. The colour analysis revealed that the concentration of okara flour was associated with increased redness (a*) and yellowness (b*). Sensory evaluations revealed that the biscuit made with a 40:60 ratio of okara flour to jackfruit seed flour received the second highest overall acceptance after the control. In conclusion, our findings suggest the potential utilization of okara and jackfruit seed flour as substitutes for wheat flour in the development of nutritious biscuits.
format Article
author Goh, Shu Xian
Hasmadi Mamat
Ahmad Hazim Abdul Aziz
author_facet Goh, Shu Xian
Hasmadi Mamat
Ahmad Hazim Abdul Aziz
author_sort Goh, Shu Xian
title Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
title_short Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
title_full Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
title_fullStr Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
title_full_unstemmed Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour
title_sort valorization of agriculture by-product: development of gluten-free biscuit made from blends of okara and jackfruit seed flour
publisher Elsevier B.V.
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/41072/
https://doi.org/10.1016/j.wmb.2024.03.004
_version_ 1811684194328248320
score 13.211869

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