Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules

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This study aimed to develop probiotic jackfruit granules by blending Artocarpus heterophyllus pulp (JP) with Lactobacillus casei using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5% ascorbic acid at 95°C for 3 minutes to reduce polyphenol oxidase activity, yielding an acceptable color, followed by pectinase enzyme (0.75%) treatment to produce jackfruit purée. Optimal granule formulation was achieved with 35% jackfruit purée, a 50:50 blend of roasted wheat flour and saccharose, and 1.5% magnesium stearate, resulting in a probiotic count of 7.29 ± 0.03 logCFU/g dry weight. These findings demonstrate the potential of probiotic jackfruit granules as a multi-functional food product, offering a scalable approach to utilize jackfruit in health-promoting goods. This research contributes to sustainable food innovation, enhancing societal benefits through improved nutrition and value-added agricultural products.