Exploring the nutritional benefits of a ready-to-eat vegan sandwich filler developed with tender jackfruit, seaweed, banana blossom and soy flour: Formulation and quality analysis

Food chemistry advances Pub Date : 2025-06-27 DOI:10.1016/j.focha.2025.101039

H.T. Kodithuwakku, P. De. A. Abeysundara

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Abstract

This study was conducted to develop a ready-to-eat vegan sandwich filler using tender jackfruit (Artocarpus heterophyllus), banana blossom (Musa spp. acuminata), seaweed (Ulva fasciata), which are underutilized in Sri Lanka and soy flour. Sensory analysis was conducted to select the most acceptable formulation. The colour, pH, texture, proximate composition, antioxidants, phytochemicals, elemental composition including heavy metals, fatty acid composition, rancidity (Thiobarbituric Acid value and Peroxide value), and microbiological quality of the selected product were analyzed. The product formula consist of tender jackfruit (30 %), sea weeds (25 %), banana blossom (15 %), and soy flour (10 %) as major ingredients. Selected formula had 76.83±0.29 % moisture, 6.25±0.14 % protein, 5.82±0.15 % fat, 4.99±0.26 % fiber, 4.10±0.08 % carbohydrates and 2.01±0.01 % ash. The DPPH radical scavenging activity (IC50 value), ABTS value, total phenolic and total flavonoid contents were as 29.441.07 mg/ml, 16.97±1.67 μmol(TE)/mg, 3.09±0.22 μg(GAE)/mg and 7.01±3.15 μg(QE)/mg respectively. This product is safe to be consumed due to absence of heavy metals in ppm levels. The fatty acid analysis revealed that the product consists, polyunsaturated (10.43 %), monounsaturated (13.08 %) and saturated (76.49 %) fatty acids. No detectable microbial growth was observed during the two month storage period at room temperature.

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探索用嫩菠萝蜜、海藻、香蕉花和大豆粉制成的即食素食三明治填料的营养价值：配方和质量分析

本研究旨在开发一种即食素食三明治填料，使用斯里兰卡未充分利用的嫩菠蜜（Artocarpus heterophyllus）、香蕉花（Musa spp. acuminata）、海藻（Ulva fasciata）和大豆粉。通过感官分析选择最可接受的配方。分析了所选产品的颜色、pH值、质地、近似组成、抗氧化剂、植物化学成分、元素组成（包括重金属）、脂肪酸组成、酸败度（硫代巴比妥酸值和过氧化值）和微生物质量。该产品配方由嫩菠萝蜜（30%）、海草（25%）、香蕉花（15%）和大豆粉（10%）为主要成分。所选配方水分含量为76.83±0.29%，蛋白质含量为6.25±0.14%，脂肪含量为5.82±0.15%，纤维含量为4.99±0.26%，碳水化合物含量为4.10±0.08%，灰分含量为2.01±0.01%。DPPH自由基清除活性（IC50值）、ABTS值、总酚和总黄酮含量分别为29.441.07 mg/ml、16.97±1.67 μmol(TE)/mg、3.09±0.22 μmol(GAE)/mg和7.01±3.15 μg(QE)/mg。本产品不含百万分之多的重金属，可安全食用。脂肪酸分析表明，该产品由多不饱和脂肪酸（10.43%）、单不饱和脂肪酸（13.08%）和饱和脂肪酸（76.49%）组成。在两个月的室温下，没有观察到可检测到的微生物生长。

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