Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour

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Observational analysis improved cooking characteristics in pasta, indicating jackfruit seed flour enhances functional properties.

Addition of jackfruit seed flour significantly reduced optimal cooking time from 7.16 to 5.11 minutes, improving efficiency.
Cooking loss decreased from 9.25% to 5.68% with increased jackfruit seed flour, denoting better quality.
The swelling index and water absorption capacity increased significantly, reaching 4.91% and 2062% respectively.
Incorporating jackfruit seed flour presents a potential to enhance the nutritional value and quality of pasta.

Anusha et al. (2025) studied this question.

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