Open AccessThe application of Jackfruit by-product on the development of healthy meat analogue
Author(s) -
Mansoor Abdul Hamid,
F L C Tsia,
A A B Okit,
Can Xin,
H H Cien,
L S Harn,
Peter Patrick,
S Samirin,
W A A W Azizi,
A Irfanian,
Chye Fook Yee
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/575/1/012001
Subject(s) - chewiness , food science , aroma , taste , ingredient , gluten , chemistry
This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.