Dual thermal valorization of jackfruit seeds for nutritionally tailored plant-based milk alternative

Abstract

Jackfruit (Artocarpus heterophyllus) seeds, often underutilized after fruit processing, are rich in starch, protein, and bioactive compounds, making them a promising candidate for producing non-dairy beverage formulations. This study evaluates the impact of dual thermal processing (roasting and repeated boiling) on the yield and nutritional composition, antinutritional factors, physicochemical, and functional properties of jackfruit seed-based milk alternatives (JSBMA). Optimized roasting conditions (72 °C, 34.36 min) based on response surface methodology increased JSBMA extraction yield by 13.7 %, improved its whiteness, and decreased pH, indicating acid formation and non-enzymatic browning. The optimal roasting significantly reduced antinutritional compounds (phytates and tannins), improved protein digestibility, and enhanced viscosity of JSBMA. Meanwhile, sequential boiling of the roasted dregs produced three additional extracts (JSBMA 2–4), each with declining protein, fat, and carbohydrate content. JSBMA 2 offered a favorable balance of nutrition, physical stability, and low glycemic index. JSBMA 1 and JSBMA 2 showed smaller particle sizes and better dispersion (higher stability coefficient), whereas JSBMA 3 and JSBMA 4 showed greater heterogeneity and sedimentation. Overall, the proposed processing strategy supports development of jackfruit seed-based milk alternatives with tailored composition and functionality.