Functional properties of raw and roasted jackfruit seed flour: a mini review

Abstract

Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the functional properties of jackfruit seed flour are influenced by the roasting temperature and roasting time. The functional properties of jackfruit seed flour such as water absorption capacity, oil absorption capacity, water solubility index, bulk density, foam capacity and foam stability are very important because they determine the suitability of jackfruit seed flour to be used in food production. This review will provide an overview of the functional properties of raw and roasted jackfruit seed flour, which is significant in the processing of food products incorporated with jackfruit seed flour.