Jackfruit seed flour-based waffle ice cream cone: Optimization of ingredient levels using response surface methodology.

ABSTRACT: 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 o

SUBMITTER: Kushwaha R 

PROVIDER: S-EPMC9922971 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature