Unripe Jackfruit (Artocarpus Heterophyllus Lam) as a Promising Meat Alternative Ingredient: A Review

Abstract

The demand for meat consumption is skyrocketing, hence, the adaption of plant-based meat to fulfil this global demand that requires sustainable and healthier diet is a must. As such, jackfruit mainly the young and unripe one is considered a promising meat alternative ingredient owing to their texture that mimic meat. In addition, unripe jackfruit possesses high nutritional values, especially fibre content and beneficial in environment and sustainability standpoint. However, jackfruit is still considered an underutilised fruit. This review will focus on young and unripe jackfruit in meat products and meat analogues primarily in term of physicochemical, nutritional and sensorial properties, aligned with recent trends and preferences.