Breadfruit (Artocarpus altilis) studies: rheological stability, incorporation of gluten free, and bioactive compound as an intermediate ingredient in health-related products

Abstract

The rise in health awareness raises the demand on safe, convenience and health-related product. Breadfruit is packed with nutrient, high in resistant starch, low glycemix as well as possesses promising functional properties and in addition contain abundant of phytochemicals extract containing bioactive compounds which offer therapeutic properties. Breadfruit flour also was found to have a high level of preferential by the consumers. Hence, due to its huge potential and beneficial properties, breadfruit can serve as an intermediate ingredient in health-related products. Breadfruit is categorized as underutilized fruit; therefore, it is amongst the potential fruits which can be maximally utilize through continuous and innovative developments. Development of health-related products include both oral and topical application however, in this review it limits to the incorporation of breadfruit gluten free flour in bakery and pasta food products while for topical application it will focus on incorporation of breadfruit bioactive compound in cosmetic products. Certain breadfruit process and the promising stability of its starch due to the rheological modification offer more healthy option for modern food.