Development and physicochemical evaluation of vegan meat balls using composite flours of defatted soya, Amaranth, and jackfruit

Abstract

The study examines the physical, chemical, and mineral properties of jackfruit, amaranth, and soybean, aiming to optimize agricultural machinery and processes. It reveals differences in color, weight, density, and cohesiveness. Chemical composition analysis reveals variations in moisture, protein, fat, carbohydrates, fiber, and ash content. The study also examines the chemical composition of jackfruit flour and vegan meatballs, finding higher protein content, lower fat, increased carbohydrates, and additional nutrients.