Development Of Jackfruit Seed Meal Snack And Its Adsorption Of Fat

Jackfruit is a typical tropical fruit with high nutritional value and special flavor.The planting scale and total sales volume of domestic industry are increasing year by year,and it has become one of the leading characteristic fruit tree industries in tropical regions of China.The seed of jackfruit accounts for 1/3 of the weight of the whole fruit.Currently,almost all jackfruit seeds are discarded or a few are used as seedling materials,causing serious waste of resources and damage to the ecological environment.According to the relevant data,its starch content is high,and nutrition is very comprehensive,can be used as an important carbohydrate source for development and utilization.So in this paper,on the basis of jackfruit seed material,after dealing with the precure,vacuum freeze drying technology and the craft,the pineapple seed powder,maltodextrin,soy protein,skimmed milk powder,konjac powder and hawthorn powder meal accessories such as distribution,developed jackfruit seed meal snacks,and the study of adsorption effect of fat.The main research contents are as follows:1.Preripe jackfruit seedsWith jackfruit seed as raw material and gelatinization degree as measurement index,the technological conditions of three different curing methods were determined by single factor test,namely steaming time of 20 min,boiling time of 30 min and baking time of 20 min.On this basis,the effects of different curing methods on the basic nutritional content,texture,color,sensory quality,gelatinization degree,quality loss rate,lipase inhibition rate and microstructure were studied,and the principal component analysis of the quality indexes was carried out,and the optimal curing method was obtained as the roasting method.2.Optimization of formula processThrough the single-factor test and box-Behnken response surface test,the freeze-dried jackfruit seed was mixed as the base material,and the formula of freeze-dried snack substitute was obtained: jackfruit seed powder added amount was 30%,maltodextrin added amount was 20%,skim milk powder added amount was 15%,and konjac powder added amount was 4%.The sensory score was 85.21,and the lipase inhibition rate was 39.10%.3.Comparison of fat adsorption effectThe fat absorption effect was compared with the preponderant meal replacement food and the food with good fat reduction effect.The results showed that the freeze-dried meal substitute food and the food with better effect of reducing fat had better effect of absorbing fat.In this paper,the research,development and application of jackfruit seeds were carried out to provide theoretical basis for the comprehensive utilization and development of whole fruit of jackfruit,ecological resources and environmental protection and industrial cycle development.