INNOVATIVE FUSION: ENHANCING SALACCA SEEDS FLOUR BREADSTICKS WITH DURIO GRAVEOLENS THROUGH DIGITAL TRANSFORMATION

Ahmad Shakani Abdullah; Connielia Vanessa Anak Joe; Azura Mohd Sabransah; Norazlyeanna Azlyne Jourin; Vilviana Sagaih; Mersya Iqlima Rajis; Ezrawasty Juhani; Irawene Gloria; Arsha Aleya Jeffry; Nursabellah Abd Samah

doi:10.51200/jaaab.7824

Authors

Ahmad Shakani Abdullah Universiti Malaysia Sabah
Connielia Vanessa Anak Joe Universiti Malaysia Sabah
Azura Mohd Sabransah Universiti Malaysia Sabah
Norazlyeanna Azlyne Jourin Universiti Malaysia Sabah
Vilviana Sagaih Universiti Malaysia Sabah
Mersya Iqlima Rajis Universiti Malaysia Sabah
Ezrawasty Juhani Universiti Malaysia Sabah
Irawene Gloria Universiti Malaysia Sabah
Arsha Aleya Jeffry Universiti Malaysia Sabah
Nursabellah Abd Samah Universiti Malaysia Sabah

DOI:

https://doi.org/10.51200/jaaab.7824

Keywords:

Novel ingredients, conventional food items, Sallacca seed flour, digital transformation, breadsticks

Abstract

This trend of developing new products through incorporation of functional foods into traditional food products is more and more fashionable in the food industry because of the market pull for healthy food products. This study explores the optimization of breadsticks with Sallacca seed flour and Durio Graveolens (Durian dalit) with a focus on food processing through the use of digital technologies to optimize manufacturing and application of the products. This paper assesses the nutritional, sensory and technological properties of the improved breadsticks with the aim of providing insights into the utilisation of underutilised agricultural culinary by products. Hence, the study findings suggest that the integration of components creates a positive implicative synthesis, which increases not only nutrient density but also sensory attributes of the breadsticks for ecological food processes.

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