Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns
نویسندگان
چکیده
Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat to develop nutrient dense baked products. Consumption of these products improve the nutrition status people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, consumer acceptability wheat-jackfruit composite buns (Mandazi) were investigated. (JSF) was developed (WF) at 10, 20, 30% produce used for bun preparation. Flours subjected proximate, mineral, analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre mineral contents than flour. Proximate increased samples increasing levels substitution formulations. As analysis, whole 10% crumb colour, softness, sweetness but lower colour intensity 20 buns. Therefore, incorporation up produces enhanced similar profile flour.
 Keywords: seed; Nutritional composition; Sensory profile; Composite
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ژورنال
عنوان ژورنال: Tanzania journal of science
سال: 2021
ISSN: ['0856-1761', '2507-7961']
DOI: https://doi.org/10.4314/tjs.v47i3.24