Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour

Goh, Shu Xian and Hasmadi Mamat and Ahmad Hazim Abdul Aziz (2024) Valorization of agriculture by-product: Development of gluten-free biscuit made from blends of okara and jackfruit seed flour. Waste Management Bulletin, 2. pp. 1-7. ISSN 2949-7507

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Abstract

The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flour and jackfruit seed flour. Compared to wheat flour, okara and jackfruit seed flour had significantly higher levels of ash, crude protein, and crude fiber (p < 0.05). The proximate analysis of the biscuits revealed an increase in moisture (3.98–6.95 %), ash (1.42–3.12 %), crude protein (9.16–20.81 %), crude fat (26.84–29.86 %), and crude fibre (0.35–5.97 %) content. However, the carbohydrate content decreased from 57.81 % to 35.76 %. Control biscuits had higher weight loss, spread ratio, and hardness than their composite counterparts. As the proportion of okara flour in composite biscuits increased, weight loss, hardness, and spread ratio decreased significantly. The colour analysis revealed that the concentration of okara flour was associated with increased redness (a*) and yellowness (b*). Sensory evaluations revealed that the biscuit made with a 40:60 ratio of okara flour to jackfruit seed flour received the second highest overall acceptance after the control. In conclusion, our findings suggest the potential utilization of okara and jackfruit seed flour as substitutes for wheat flour in the development of nutritious biscuits.

Item Type:	Article
Keyword:	Biscuit Okara, Jackfruit seed, Proximate composition, Sensory evaluation
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	20 Sep 2024 09:51
Last Modified:	20 Sep 2024 09:51
URI:	https://eprints.ums.edu.my/id/eprint/41072

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