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Utilization of jackfruit seed flour (Artocarpus Heterophyllus Lam.) and overripe banana sweetener (Musa Spp.) as partial substitute for wheat flour and white sugar in kuih lapis

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dc.contributor.authorSuresh, Mogesshini
dc.date.accessioned2026-08-09T03:49:32Z
dc.date.available2026-08-09T03:49:32Z
dc.date.issued2026-01
dc.description.abstractFood processing by-products, especially from fruits and vegetables, are rich in bioactive compounds such as dietary fi ber, phenolic compounds, vitamins, and antioxidants, making them promising ingredients for functional food development. This study focuses on evaluating the potential of selected food waste materials for valorisation into value-added food products. Food waste has emerged as a critical global challenge, contributing signifi cantly to environmental degradation, economic losses, and nutritional ineffi ciencies. In response to this issue, the present study’s objective was to evaluate potential valorisation of Jackfruit Seed Flour (JSF), Overripe Banana Sweetener (OBS) and Dragon Fruit Powder (DFP) aff ected the proximate composition, sugar content, colour attributes and sensory characteristics of kuih lapis. The results demonstrated that the incorporation of JSF, OBS, and DFP signifi cantly infl uenced all evaluated parameters. Overall, these fi ndings indicate that JSF, OBS, and DFP have strong potential as functional ingredients for producing a healthier kuih lapis without compromising the sensory acceptability compared to the control formulation.
dc.identifier.urihttps://erepo.usm.my/handle/123456789/24799
dc.language.isoen
dc.subject-
dc.titleUtilization of jackfruit seed flour (Artocarpus Heterophyllus Lam.) and overripe banana sweetener (Musa Spp.) as partial substitute for wheat flour and white sugar in kuih lapis
dc.typeResource Types::text::thesis::bachelor thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversiti Sains Malaysia
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