Development of vegan, gluten-free macarons using Artocarpus heterophyllus Lam. (jackfruit) incorporated with wheatgrass powder

نویسندگان

چکیده

Artocarpus heterophyllus Lam. is commonly referred as jackfruit. A widespread fruit in Asia, Africa, and some parts of South America, jackfruit a tropical climacteric that native to India's Western Ghats member the Moracae family. Jackfruit nutritious, high-energy food. The freshly sprouted initial leaves Triticum aestivum, species common wheat, are used food, beverage, or dietary supplement known wheatgrass. Therefore, this study was aimed develop portable, ready-to-eat product (macaron) incorporated with wheatgrass powder evaluate nutritional properties product. Flour made from almond flour were utilized for development macarons. Egg white replaced by aquafaba. Aquafaba viscous water which legume seeds such chickpea have been cooked. It forms stable edible foams emulsions functional similarly produced whole egg white. Three different formulations prepared. Sample 1 (F1) received rating liked extremely per 9-point hedonic scale. Analysis macaron reveals high carbohydrates (95.56 g) low fat (0.27 g). Thus, an appealing inexpensive vegan gluten-free food source vegetarians consumers animal protein allergies allergic gluten respectively.

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ژورنال

عنوان ژورنال: International Journal of Science and Research Archive

سال: 2023

ISSN: ['2582-8185']

DOI: https://doi.org/10.30574/ijsra.2023.8.1.0172