Characterization of tarap (Artocarpus odoratissimus) composite flour as a functional ingredient in food systems

This study evaluated tarap (Artocarpus odoratissimus) flour as a novel ingredient in wheat-based composite flours for food applications. Replacing 5–20% of wheat flour with tarap flour increased mineral and dietary fibre contents while slightly reducing protein and moisture. Functionally, higher tarap levels produced lighter blends with lower hydration and aeration capacity but strong swelling and thickening behaviour and reduced cooking energy requirements. These properties make the composite flours suitable for products such as biscuits, crackers and extruded snacks, while lower substitution levels remain applicable for general bakery formulations. The pronounced thickening behaviour may be related to the starch characteristics of tarap flour. This work provides new functional insight into the use of an underutilised tropical fruit flour in wheat-based composites and highlights its potential as a sustainable, value-added ingredient for diversified food systems.