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August 22, 2025Archives of Current Research InternationalOpen Access

Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour

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Authors

VAV. AnushaMRM. Kirthy ReddyMPM. Poorvitha

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Overview

This analysis demonstrates improved functional properties in pasta using jackfruit seed flour, indicating better cooking characteristics.

Key Points

  • Cooking time reduced significantly from 7.16 to 5.11 minutes with jackfruit seed flour addition, improving efficiency.
  • Pasta's water absorption capacity increased dramatically from 2.09 to 2062% with higher jackfruit seed flour content.
  • Swelling index and water solubility index also improved, rising from 2.63 to 4.91% and 3.36 to 4.79%, respectively.
  • Jackfruit seed flour incorporation could offer a protein-rich alternative for high-quality pasta.

Cite This Study

Anusha et al. (2025) studied this question.

synapsesocial.com/papers/68af59ddad7bf08b1eade7achttps://doi.org/10.9734/acri/2025/v25i81453
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