Abstract
Jackfruit seeds are a highly nutritious, underutilized byproduct that can combat malnutrition and promote a healthy diet. This review evaluates the effects of jackfruit seed flour (JSF) on extrusion and bakery processing, examining its nutritional, functional, and physical properties. Comprehensive analysis showed that JSF in extruded and bakery products improves their nutritional properties and increases functional properties such as bulk density and water holding capacity, whereas it decreases oil holding capacity and expansion ratio. Furthermore, the textural and colour properties became poorer with the higher concentration of JSF due to the absence of gluten. Consumer studies revealed that the overall acceptability of extruded products containing JSF was higher than that of bakery products with similar substitutions. However, optimal formulations are needed to balance nutritional enhancement with desirable textural properties, and the sustainable utilization of this byproduct can lead to the development of a variety of nutritious food products. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-024-01665-2.