Chemical and Rheological Properties of a Dough Elaborated With a Powder of Jackfruit ( <i>Artocarpus heterophyllus lam</i> .) Residue for Food Applications

ABSTRACT This research assessed the potential use of jackfruit ( Artocarpus heterophyllus lam. ) residues for human consumption by studying the rheology of dough systems incorporating powder produced from residues at two distinct maturity stages. A stress‐controlled rheometer (MCR‐101, Anton Paar) was used with a 50 mm parallel plate geometry. The apparent viscosity curves of the jackfruit residue dough were fitted into the power law model, indicating pseudoplastic behavior where viscosity decreases with increasing shear rate. Additionally, the viscoelastic properties showed that the storage modulus (G′) was greater than the loss modulus (G″), indicating a weak gel structure. These rheological properties are crucial because they determine the texture and mouthfeel of the final food product. The results indicate that the dough has a soft texture and is easy to swallow, making it a suitable addition to various foods. This potential use of the jackfruit residue dough could significantly add value to the by‐product of jackfruit processing, thereby preventing economic losses to the producer.