Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology
The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-02-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402300347X |
| _version_ | 1811161853716332544 |
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| author | Radha Kushwaha Ayushi Gupta Vinti Singh Seeratpreet Kaur Vinita Puranik Devinder Kaur |
| author_facet | Radha Kushwaha Ayushi Gupta Vinti Singh Seeratpreet Kaur Vinita Puranik Devinder Kaur |
| author_sort | Radha Kushwaha |
| collection | DOAJ |
| description | The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour. |
| first_indexed | 2024-04-10T06:20:44Z |
| format | Article |
| id | doaj.art-92ad1fd031e04f038b7f24407d838b49 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-10T06:20:44Z |
| publishDate | 2023-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-92ad1fd031e04f038b7f24407d838b492023-03-02T05:00:12ZengElsevierHeliyon2405-84402023-02-0192e13140Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodologyRadha Kushwaha0Ayushi Gupta1Vinti Singh2Seeratpreet Kaur3Vinita Puranik4Devinder Kaur5Centre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, IndiaCentre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, IndiaCentre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, IndiaDepartment of Food Science and Technology, Khalsa College, Amritsar, 143002, IndiaCentre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, IndiaCentre of Food Technology, University of Allahabad, Uttar Pradesh, 211002, India; Corresponding author.The jackfruit seed has excellent nutritional food value which can help to produce healthy and nutritious food products. In this study, wheat flour was partially replaced by jackfruit seed flour (JSF) for the formulation of waffle ice cream cones. The amount of wheat flour added in the batter on the basis of amount of added JSF. The JSF was added after optimization using response surface methodology in a batter formulation for waffle ice cream cones. The waffle ice cream cone was made from 100% wheat flour, was considered as control, and used to compare JSF supplemented waffle ice cream cones. Substitution of wheat flour with JSF has affected the nutritional and sensorial attributes of waffle ice cream cone. In regard to its protein content, ice cream permeability hardness, crispness, and overall acceptability. The protein content was increased (14.55%) after the addition of jackfruit seed flour up to 80% from control. The cone was supplemented with 60% of JSF resulted to the higher values of crispiness and overall acceptability as compared to other waffle ice cream cones. As the JSF have high value in water/oil absorption capacities, therefore it could be utilized into other value-added food products as whole or partial replacement of wheat flour.http://www.sciencedirect.com/science/article/pii/S240584402300347XJackfruit seedValue additionHardnessSensory |
| spellingShingle | Radha Kushwaha Ayushi Gupta Vinti Singh Seeratpreet Kaur Vinita Puranik Devinder Kaur Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology Heliyon Jackfruit seed Value addition Hardness Sensory |
| title | Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology |
| title_full | Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology |
| title_fullStr | Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology |
| title_full_unstemmed | Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology |
| title_short | Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology |
| title_sort | jackfruit seed flour based waffle ice cream cone optimization of ingredient levels using response surface methodology |
| topic | Jackfruit seed Value addition Hardness Sensory |
| url | http://www.sciencedirect.com/science/article/pii/S240584402300347X |
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