Pre-treatment of Artocarpus heterophyllus pulps and application of wet granulation technology to produce probiotic jackfruit granules

This study aimed to develop probiotic jackfruit granules by blending Artocarpus heterophyllus pulp (JP) with Lactobacillus casei using wet granulation technology. The purpose was to create a novel functional food product leveraging jackfruit as a raw material. JP was treated with 0.5 % ascorbic acid at 95 °C for 3 min to reduce polyphenol oxidase activity, yielding an acceptable color, followed by pectinase enzyme (0.75 %) treatment to produce jackfruit purée. Optimal granule formulation was achieved with 35 % jackfruit purée, a 50:50 blend of roasted wheat flour and saccharose, and 1.5 % magnesium stearate, resulting in a probiotic count of 7.29 ± 0.03 logCFU/g dry weight. These findings demonstrate the potential of probiotic jackfruit granules as a multi-functional food product, offering a scalable approach to utilize jackfruit in health-promoting goods. This research contributes to sustainable food innovation, enhancing societal benefits through improved nutrition and value-added agricultural products.