Breadfruit (Artocarpus altilis) Studies: Rheological Stability, Incorporation of Gluten Free, and Bioactive Compound as an Intermediate Ingredient in Health-Related Products
| Autor: | Noorazwani Zainol, Norhayati Mohamed Noor, Dayang Norulfairuz Abang Zaidel, Zarani Mat Taher, Muna Mohamed, Norasiah Sadek |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | ECS Transactions. 107:14455-14463 |
| ISSN: | 1938-6737 1938-5862 |
| DOI: | 10.1149/10701.14455ecst |
| Popis: | The rise in health awareness raises the demand on safe, cheaper, convenience, and health-related products. Breadfruit is packed with nutrients, high in resistant starch, low glycemic, as well as possesses promising functional properties. In addition, it contains abundance of phytochemicals extract containing bioactive compounds which offer therapeutic properties. Breadfruit flour also was found to have a high level of preferential by the consumers. Hence, due to its huge potential and beneficial properties, breadfruit can serve as an intermediate ingredient in health-related products with a low cost. Breadfruit is categorized as underutilized fruit. Therefore, it is amongst the potential fruits which can be maximally utilized through continuous and innovative developments. Development of health-related products include both oral and topical application. However in this review, it limits to the incorporation of breadfruit gluten free flour in bakery and pasta food products. For topical application it will focus on the incorporation of breadfruit bioactive compound in cosmetic products. These bioactive compounds offer antioxidant, anti-inflammatory, and anti-aging properties. |
| Databáze: | OpenAIRE |
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