International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 3 (2018)

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 (Artocarpus heterophyllus) 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.
Pages : 52-54 | 1842 Views | 1147 Downloads