Potencial de uso da farinha de semente de jaca (artocarpus heterophyllus) na gastronomia: uma revisão bibliográfica

Abstract

The search for healthy products increases daily, stimulating research into the functionality of foods and encouraging preventive measures through nutrition. Jackfruit seed flour (Artocarpus heterophyllus) is considered an alternative and functional ingredient, with relevant nutritional properties and diverse applications in gastronomy. This study reviewed the potential of jackfruit seed flour, pointing out its composition, which has been shown to be rich in fiber, complex carbohydrates, proteins and antioxidants. These elements give the ingredient benefits such as improving intestinal health, reducing oxidative stress and glycemic control. The review explored the use of the flour in different preparations, including cookies, cakes, cereal bars, bread rolls, muffins, shortbread and kibbeh, demonstrating its sensory and nutritional viability. As well as enriching food, the flour contributes to sustainability by promoting the use of by-products and reducing food waste. A bibliographic review was carried out, based on articles, monographs and dissertations about the research, where the publications took place between 2014 and 2024, available in the databases of academic repositories. This work is based on sixteen selected articles, all of which used jackfruit seed flour in gastronomic preparations, being used in bread, cake, cookie, cereal bar, muffin, kibbeh and shortbread. In this context, it was verified that the flour studied can be used in various culinary preparations, seeking nutritional enrichment, as well as reducing the consumption of conventional flours and encouraging healthier eating habits among the population, promoting a better quality of life.