000			03137nab|a22004937a|4500
001			69743
003			MX-TxCIM
005			20260107132927.0
008			202612s2026||||ne |||p|op||||00||0|eng|d
022			_a2666-1543 (Online)
024	8		_ahttps://doi.org/10.1016/j.jafr.2025.102564
040			_aMX-TxCIM
041			_aeng
100	0		_aJahidul Hassan _941023
245	1	0	_aEvaluating the nutritional and sensory qualities of jackfruit byproducts flour as functional food ingredients
260			_aAmsterdam (Netherlands) : _bElsevier B.V., _c2026.
500			_aPeer review
500			_aOpen Access
520			_aJackfruit (Artocarpus heterophyllus) is a big fruit with numerous bulbs where yellow fleshy bulb is the main edible part while the rest parts of a fruit are non-edible and considered as waste. Therefore, turning this waste into valuable goods through valorization process has drawn the attention as an environment friendly approach of jackfruit waste management. This study compares the nutritional and sensory properties of underused byproducts such jackfruit rag flour (JRagF), rind flour (JRindF), and spadix flour (JSF) to wheat flour (WF). JRagF had the greatest quantities of crude fat (0.91 %), carbohydrates (73.5 %), total phenolic content (19.91 mgGAE/100 g), beta-carotene (88.7 mu g/100 g), vitamin C (8.2 mg/100 g), calcium (92.34 mg/100 g), and iron (4.59 mg/100 g) among the flours tested. It has high quantities of protein (6.4 %), fiber (5.5 %), energy (327.8 Kcal/100g), and antioxidant activity (9.44 mu g/ml) as well compared to other jackfruit flours. JRagF's sensory acceptability score of 8.5 was similar to WF's 8.9 despite its poorer color indices. Principal component and cluster studies confirmed JRagF's nutritional and sensory attributes better than compared to other jackfruit byproducts derived flours. Therefore, JRagF's potential as a sustainable, nutrient-rich component for functional foods suggests environmentally responsible valorization of jackfruit waste.
546			_aText in English
591			_aSujat Ahmed : Not in IRS staff list but CIMMYT Affiliation
597			_dGazipur Agricultural University (GAU)
650		7	_aJackfruit _2AGROVOC _941024
650		7	_aWastes _2AGROVOC _925382
650		7	_aFlours _2AGROVOC _91113
650		7	_aAntioxidants _2AGROVOC _911020
650		7	_aBioactive compounds _2AGROVOC _917631
650		7	_aPhenolic content _2AGROVOC _922521
650		7	_aOrganoleptic analysis _2AGROVOC _919489
700	1		_aIslam, M.T. _915691
700	0		_aMunir Ozturk _941025
700	0		_aBengu Turkyilmaz Unal _941026
700	0		_aVolkan Altay _941027
700	0		_aMd Zubayer _941028
700	0		_aMd Saiful Islam _934197
700	1		_aAlamri, S. _925239
700	1		_aSiddiqui, M.H. _915421
700	0		_aSujat Ahmed _939004
700	0		_aYukio Ozaki _941029
773	0		_tJournal of Agriculture and Food Research _gv. 25, art. 102564 _dAmsterdam (Netherlands) : Elsevier B.V., 2026. _x2666-1543
856	4		_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/36645
942			_cJA _n0 _2ddc
999			_c69743 _d69735