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

• Main Authors: Goh, Shu Xian, Hasmadi Mamat, Ahmad Hazim Abdul Aziz
• Format: Article
• Language: English; English
• Published: Elsevier B.V. 2024
• Subjects: S1-(972) Agriculture (General); TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/41072/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/41072/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/41072/; https://doi.org/10.1016/j.wmb.2024.03.004
• Institution: Universiti Malaysia Sabah

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 flou...