Gii thiu chung: Ht mt l mt ph phm ca cc sn phm ch bin t qu mt, ch

yu l mt sy. Ht mt chim t 10-15 % tng khi lng qu.

Bt nho t tinh bt mt c nht thp v hm lng gluten hu nh khng c.
Mt s nghin cu trc y s dng tinh bt ht mt hay bt ht mt thay th
mt phn bt m ch bin thc phm. Bnh cookie t 5, 10, 15 % (Ponkeaw,
Houyhoan, 2003), bnh m trng khong 5% (Tulyathan v cng s, 2002), bnh cake
khong 16 % (Amin, 2009 ).
Theo F.C.K. Ocloo v cng s (2010 ), bt sn xut t ht mt c th s dng to
c v l cht kt dch trong cng ngh thc phm.
(Ocloo, F. C. K., Bansa, D., Boatin, R., Adom, T., & Agbemavor, W. S. (2010).
Physico-chemical, functional and pasting characteristics of flour produced from
Jackfruits (Artocarpus heterophyllus) seeds. Agriculture and Biology Journal of North
America, 1(5), 903-908.)
Theo Sumathy Babitha v cng s (2006 ), nm Monascus purpureus c th s dng
c cht t bt ht mt thc hin qu trnh ln men.
(Babitha, S., Soccol, C. R., & Pandey, A. (2006). Jackfruit seed-a novel substrate for
the production of Monascus pigments through solid-state fermentation. Food
Technology and Biotechnology, 44(4), 465-471.)
Theo Marta Suely Madruga v cng s (2014 ), lng tinh bt rt cao c trong ht mt
c th c ng dng trong ngnh cng ngh thc phm, tinh bt bt mt qua kt
tinh c tnh cht tng t nh ht ng cc. C th s dng chng gim bt mt
phn cht thi.
(Madruga, M. S., de Albuquerque, F. S. M., Silva, I. R. A., do Amaral, D. S.,
Magnani, M., & Neto, V. Q. (2014). Chemical, morphological and functional
properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch. Food
chemistry, 143, 440-445.)
Theo A Roy Chowdhury v cng s (2013 ), Tinh bt t ht mt c nhiu tnh cht
tng t nh tinh bt t ng cc. C th s dng sn xut cc sn phm bnh v
cc thc phm chc nng khc.

(Chowdhury, A. R., Bhattacharyya, A. K., & Chattopadhyay, P. (2012). Study on

functional properties of raw and blended jackfruit seed flour (a non-conventional
source) for food application.)