Semente de jaca: um acompanhamento para alimentos funcionais

Waghmare, Roji; Memon, Nagma; Gat, Yogesh; Gandhi, Sukhmani; Kumar, Vikas; Panghal, Anil

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Brazilian Journal of Food Technology

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Brasil

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Sumário

REVIEW ARTICLE • Braz. J. Food Technol. 22 • 2019 • https://doi.org/10.1590/1981-6723.20718 copiar

Semente de jaca: um acompanhamento para alimentos funcionais

Autoria SCIMAGO INSTITUTIONS RANKINGS

Resumo

A Jaca (Artocarpus heterophyllus) é uma fruta bem conhecida em muitos países asiáticos. As sementes de jaca são sub-utilizadas e pouco conhecidas pela população, mas elas têm benefícios nutricionais consideráveis e podem ser consideradas como ingredientes potenciais para alimentos funcionais. Segundo o conhecimento dos autores, há um número grande de estudos sobre a composição e as implicações para a saúde das sementes de jaca. Contudo, é preciso explorar a informação sobre a produção comercial das sementes de jaca e a sua incorporação em produtos alimentícios, de uma forma geral. Produtos com a incorporação da farinha da semente de jaca têm maior apelo nutracêutico, levando a uma maior aceitação pelos consumidores. O presente estudo buscou revisar os efeitos promotores de saúde das sementes de jaca, com ênfase especial nas suas aplicações no sistema alimentar. Também revela a valorização das sementes de jaca em vários produtos de valor agregado, junto com seus efeitos nas diferentes propriedades dos produtos.

Palavras-chave:
Farinha da semente da jaca; Produtos com valor agregado; Propriedades de alimentos; Utilização de resíduos

Nutrient	Jackfruit	Pineapple	Mango	Banana	Fig
Energy (kcal)	95	50	60	89	74
Carbohydrates (g)	23	13	15	22.84	19.18
Sugars (g)	19.08	9.85	13.7	12.23	16.26
Dietary fiber (g)	1.5	1.4	1.6	2.6	2.9
Fat (g)	0.64	0.12	0.38	0.33	0.30
Protein (g)	1.72	0.54	0.82	1.09	0.75
Thiamine (mg)	0.105	0.079	0.028	0.031	0.060
Riboflavin (mg)	0.055	0.032	0.038	0.073	0.050
Niacin (mg)	0.92	0.5	0.669	0.665	0.400
Pantothenic acid (mg)	0.235	0.213	0.197	0.334	0.300
Vitamin B₆ (mg)	0.329	0.112	0.119	0.4	0.113
Folate (µg)	24	18	43	20	6
Vitamin C (mg)	13.8	47.8	36.4	8.7	2.0
Calcium (mg)	24	13	11	-	35
Iron (mg)	0.23	0.29	0.16	0.26	0.37
Magnesium (mg)	29	12	10	27	17
Manganese (mg)	0.043	0.927	0.063	0.27	0.128
Phosphorous (mg)	21	8	14	22	14
Potassium (mg)	448	109	168	358	242
Sodium (mg)	2	1	1	1	1
Zinc (mg)	0.13	0.12	0.09	0.15	0.15
Water (g)	73.5	86.00	81.81	74.91	79.06

Product name	Amount of supplementation (%)	Outcome	Reference
Bread	5	High protein and carbohydrate content, good water and oil absorption ability	Tulyathan et al. (2002)Tulyathan, V., Tananuwong, K., Songjinda, P., & Jaiboon, N. (2002). Some physicochemical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and starch. ScienceAsia, 28(1), 37-41. http://dx.doi.org/10.2306/scienceasia1513-1874.2002.28.037 http://dx.doi.org/10.2306/scienceasia151...
Bread	25	Increased crude fiber content	Butool & Butool (2015)Butool, S., & Butool, M. (2015). Nutritional quality on value addition to jack fruit seed flour. International Journal of Scientific Research, 4, 2406-2411.
Bread	25	Nutritionally higher carbohydrate, fat, protein, and crude fiber content	Hossain (2014)Hossain, M. T. (2014). Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5), 484. http://dx.doi.org/10.11648/j.ijnfs.20140305.28 http://dx.doi.org/10.11648/j.ijnfs.20140...
Biscuit	20	Good water and oil absorption capacity, swelling power, percent solubility, flour dispersibility and viscosity	Butool & Butool (2015)Butool, S., & Butool, M. (2015). Nutritional quality on value addition to jack fruit seed flour. International Journal of Scientific Research, 4, 2406-2411.
Biscuit	10-40	Moisture, fat, crude fiber and ash content increased	Islam et al. (2015)Islam, S., Begum, R., & Khatun, M. (2015). A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. International Journal of Engineering Research & Technology, 4(12), 139-147.
Cake	5-15	Increase in protein and reduction in fat content	Arpit & John (2015)Arpit, S., & John, D. (2015). Effects of different levels of jackfruit seed flour on the quality characteristics of chocolate cake. Research Journal of Agriculture and Forestry Sciences, 3(11), 6-9.
Chocolate cake	5-15	Improved dietary fiber and anti-oxidant activity	David (2016)David, J. (2016). Antioxidant properties of fiber rich dietetic chocolate cake developed by jackfruit (Artocarpus heterophyllus L. ). Seed Flour, 2, 132-135. http://dx.doi.org/10.18178/ijfe.2.2.132-135 http://dx.doi.org/10.18178/ijfe.2.2.132-...
Composite cake	10-30	Better crumb, texture and nutritional characteristics	Khan et al. (2016)Khan, S. A., Saqib, M. N., & Alim, M. A. (2016). Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour. Journal of the Bangladesh Agricultural University, 14(2), 219-227. http://dx.doi.org/10.3329/jbau.v14i2.32697 http://dx.doi.org/10.3329/jbau.v14i2.326...
Muffins	10-20	Specific gravity increased and viscosity decreased	Siti Faridah & Noor Aziah (2012)Siti Faridah, M. A., & Noor Aziah, A. A. (2012). Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using Response Surface Methodology (RSM). International Food Research Journal, 19, 515-519.

Product name	Amount of supplementation (%)	Outcome	Reference
Expanded snacks	10-40	Increase in nutritional and phytochemical properties	Gat & Ananthanarayan (2015b)Gat, Y., & Ananthanarayan, L. (2015b). Physicochemical, phytochemical and nutritional impact of fortified cereal-based extrudate snacks. Nutrafoods, 14(3), 141-149. http://dx.doi.org/10.1007/s13749-015-0036-7 http://dx.doi.org/10.1007/s13749-015-003...
Pasta	10	Increased nutrient content	Abraham & Jayamuthunagai (2014)Abraham, A., & Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 5(2), 1597-1610.
Fortified noodles	5	Higher protein, fat, fiber, ash content and better organoleptic properties	Nandkule et al. (2015)Nandkule, V. D., Masih, D., Sonkar, C., & Patil, D. D. (2015). Development and quality evaluation of jackfruit seed and soy flour noodles. International Journal of Science, Engineering and Technology, 3, 802-806.
Noodles	10-20	Higher yield ratio and lower cooking time	Kumari & Divakar (2017)Kumari, V. S., & Divakar, S. (2017). Quality analysis of raw jackfruit based noodles. Asian Journal of Dairy and Food Research,36(01), 45-51. http://dx.doi.org/10.18805/ajdfr.v36i01.7458 http://dx.doi.org/10.18805/ajdfr.v36i01....

Product name	Amount of supplementation (%)	Outcome	Reference
Karasev and Jamun	25 and 50	Decreased fat absorption capacity	Sri Rajarajeshwari & Prakash (1999)Sri Rajarajeshwari, H., & Prakash, J. (1999). Jack fruit seeds: Composition, functionality and use in product formulation. The Indian Journal of Nutrition and Dietetics, 36, 312-319.
Cereal bar	30 and 40	High fiber content, better sensorial characteristics	Santos et al. (2011)Santos, C. T., Bonomo, R. F., Da Costa Ilhéu Fontan, R., Bonomo, P., Veloso, C. M., & Fontan, G. C. R. (2011). Characterization and sensorial evaluation of cereal bars with jackfruit. Acta Scientiarum. Technology, 33, 81-85. http://dx.doi.org/10.4025/actascitechnol.v33i1.6425 http://dx.doi.org/10.4025/actascitechnol...
Cereal bar	15	Preserved hardness and crispness	Torres et al. (2011)Torres, E. R., Santana, E., Felix, R., Santana, D., & Cordeiro, J. (2011). Cereal bar development using exotic fruit. In 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World. Athens: ICEF.
Snack bar	35-45	Increased protein content	Meethal et al. (2017)Meethal, S. M., Kaur, N., Singh, J., & Gat, Y. (2017). Effect of addition of jackfruit seed flour on nutrimental, phytochemical and sensory properties of snack bar. Current Research in Nutrition and Food Science, 5(2), 154-158. http://dx.doi.org/10.12944/CRNFSJ.5.2.12 http://dx.doi.org/10.12944/CRNFSJ.5.2.12...

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
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[1] *Corresponding Author: Yogesh Gat, Lovely Professional University, Department of Food Technology and Nutrition, 144 411, Phagwara - India, e-mail: yogeshcft10@gmail.com