Functional properties of raw jackfruit based textured vegetable protein (TVP)
Anila HL, Dr. Suma Divakar
Textured vegetable protein or TVP is a meat substitute that mainly focuses on vegetarian population. Even though koozha, fibrous type of jackfruit (Artocarpusheterophyllus) is highly available it is an underutilized fruit. A textured vegetable protein (TVP) was developed based on jackfruit bulb flour, seed flour and gluten in varying proportions. Functional properties such as yield, rehydration ratio, water absorption index and appearance of the products were analyzed.