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ThesisItem Open Access DESIGN AND DEVELOPMENT OF SMALL SCALE TURMERIC POLISHER(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2022-12-30) Miss. Walunj Shweta Shivaji; Dr. A. A. Sawant; Dr. Y. P. Khandetod, Dr. K. G. Dhande; Dr. J. H. KadamTHESIS ABSTRACT Turmeric (Curcuma longa L.) is an ancient spice belongs to the family Zingiberaceae. Turmeric is grown throughout the world. India is the largest producer, consumer and exporter of turmeric in the world. India dominates the world production scenario contributing 80% and all India turmeric production in 2020- 21 is at 11.02 lakh tonnes. Annual production of turmeric in Maharashtra in 2020-21 is 2.26 lakh tonnes and ranked 2 in India. In the Indian Ayurveda system of medicine, turmeric is known for strengthening and warming the whole body. The main organs that turmeric treats are the skin, heart, liver, and lungs. Indian turmeric is considered to be the best in the world market because of its high curcumin content. Turmeric before entering the market as a stable commodity undergoes many post-harvest processing operations viz. curing, drying, polishing, colouring and milling of rhizomes. It contains 70-80% moisture at the time of harvest which should be reduced to a safe limit for milling (10%) and storage (6%). There is increasing demand for value-added products. The traditional and improved methods of turmeric processing viz., boiling, drying, polishing and grinding were studied. In the traditional method turmeric boiled in water and open sun drying method used for drying. For polishing of dried turmeric, hand biting method was used. After polishing turmeric was ground between two stones. In an improved method of turmeric processing, boiling done by using steam at a pressure of 1.2 kg/cm2 at 100℃ for 10 minutes. In a recirculatory dryer, the turmeric dries at 55℃ for 48 hours. The dried rhizomes were polished. The polished turmeric rhizomes were ground in mills and then packed and stored. A low-cost turmeric polisher was developed. It consisted of a polishing drum, the main frame, a single-phase electric motor, V-belt, a cast iron pulley, and bearings. The developed turmeric polisher works on the principle of abrasion forces. The performance of the developed polisher was checked at three different capacities (8, 10 and 12 kg) and three speeds (45, 60 and 90 rpm). It was observed at a capacity of 8 kg and speed of 60 rpm polishing percentage of turmeric was highest and it was 7.68%. The 12 kg capacity with a speed of 90 rpm gives a polishing percentage was 6.26% which was less. For time 15 min polishing, the rate of polishing was high having a value of 0.50 and for 25 min polishing, the rate of polishing was 0.29 which was lowest. The polishing capacity of the polisher was high (30 kg/hr) as compared to hand polishing (8 kg/hr). The polisher was easy to handle and useful in farm polishing jobs. Machine polishing gave high service to the farmer to do their work more efficiently. Hence machine polishing was recommended for turmeric processing. Keywords: Turmeric, traditional, design, polishing, capacity, abrasion, speed, efficiency. a) Title of the thesis : DESIGN AND DEVELOPMENT OF SMALL SCALE TURMERIC POLISHER b) Full name of student : Miss Walunj Shweta Shivaji c) Name and address of Major Advisor : Dr. A. A. Sawant, Associate Professor, CAET, Dapoli d) Degree to be awarded : M. Tech.( Process and Food Engineering) e) Year of award of degree : 2022 f) Major subject : Process and Food Engineering g) Total number of pages in thesis : 57 h) Number of words in the abstract : 225 i) Signature of student : j) Signature, Name and address of forwarding authority :ThesisItem Open Access STUDIES ON DRYING CHARACTERISTICS OF FRESH TURMERIC RHIZOME SLICES(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2022-12-23) Miss. Thul Pooja Padmakar; Dr. B. S. Shirsat; Dr.A. A. Sawant, Dr. B. L. AyareTHESIS ABSTRACT Turmeric (Curcuma longa L.), a member of the Zingiberaceae family, is an important spice crop grown in India and is generally used for cooking as well as for medicinal purposes. India accounts for about 80% of the world’s turmeric production and 60% of the world’s exports. In India during 2020-21, about 2.84 lakh ha area was covered under turmeric with the production of 11.02 lakh tonnes. The present study deals with the studies on drying characteristics of turmeric rhizome slices. The physical properties of fresh turmeric rhizomes were determined such as length, width, breadth, geometric mean diameter, sphericity, mass, volume, surface area, bulk density, true density, porosity and angle of repose and the average values are found to be 67.66 mm, 21.24 mm, 16.78 mm, 29.11 mm, 0.44, 18.97 g, 14.27 cm 3 , 15.57 cm 2 , 422.87 kg/m 3 , 1142.01 kg/m 3 , 62.90% and 26.68°, respectively. Also, the convective drying behaviour of turmeric slices was studied to standardize the process treatment such as non-curing and curing (30 min), different slice thicknesses (2 and 5 mm) and drying air temperatures (40, 50, and 60°C) based on the drying time and various quality parameters to get better quality turmeric powder. In the convective drying study, it was observed that the drying time reduced with an increase in drying air temperature and decreasing slice thickness for both non-cured and cured samples. The drying process takes place in a falling rate period. The moisture diffusivity varied in the range from 4.49×10 -11 to 2.74×10 -11 m 2 /s and 5.10×10 -10 to 3.29×10 -10 m 2 /s for non-cured and cured turmeric slices samples, respectively. In the case of quality parameters, a non-cured turmeric sample with 2 mm thickness retains the maximum value of curcumin content (3.75 to 3.82%), L* and b* values (50.24 and 46.56). Similarly, in the case of proximate analysis, the non-curing sample with a 2 mm slice thickness turmeric sample showed relatively higher values of proximate composition. It was concluded that the non-curing turmeric sample with 2 mm slice thickness and drying air temperature of 60°C was found to be an optimum drying condition for convective drying turmeric slices. via) Title of the thesis : STUDIES ON DRYING CHARACTERISTICS OF FRESH TURMERIC RHIZOME SLICES b) Full name of student : Miss. Thul Pooja Padmakar c) Name and address of Major Advisor : Dr. Mrs. B. S. Shirsat Assistant Professor (APE), COA, Dr. BSKKV, Dapoli d) Degree to be awarded : M. Tech. (Process and Food Engineering) e) Year of award of a degree : 2022 f) Major subject : Process and Food Engineering g) Total number of pages in the thesis : 94 h) Number of words in the abstract Signature of student : 347 Signature, Name and address of forwarding authority :ThesisItem Open Access PERFORMANCE EVALUATION OF CAET DEVELOPED RICE POUNDING MACHINE(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2022-12-23) Miss. Mahadik Sayali Mukund; Dr.A.A. Sawant; Dr.Y. P. Khandetod, Dr.K.G. Dhande; Dr.P.R.Kolhe, Dr.A. G. MohodTHESIS ABSTRACT Rice (Oryza sativa L.) is the most important crop after wheat. Rice is the main food for more than half of the world's population. In this study, the milling and cooking characteristics of rice obtained by milling of paddy by a rice pounding machine were studied and also compared the results with Pabal rice mill. The varieties developed by DBSKKV, such as Ratnagiri 2, Ratnagiri 5, Ratnagiri 6, Ratnagiri 8, Karjat 4, Karjat 8, and Karjat 9 were used for the experiments of performance evaluation of rice pounding machine and also determined cooking properties of produced rice. The milling characteristics studied were milling recovery, head rice percentage, and broken rice percentage, Husk percentage and percent milling loss. The milling recovery, head rice percentage, and broken rice percentage, Husk percentage and percent milling loss were found be 34.12 %, 43.45 %, 56.55 %, 12.34 % and 53.44 % in rice pounding machine and 64.34 %, 74.95 %, 25.05%, 23.43 % and 12.19 % in Pabal rice mill respectively. The highest milling recovery was obtained in Karjat 4 i.e., 42.60 %. The highest head rice recovery and broken rice percentage were obtained in Ratnagiri 6 The cooking characteristics such as optimum cooking time, water uptake ratio, length elongation ratio, breadth expansion ratio and cooked length-breadth ratio were studied. The optimum cooking time and water uptake ratio ranges from 26 to 49 min and 2.37 to 2.90. The lowest optimum cooking time and water uptake ratio were observed in Ratnagiri 5 and Ratnagiri 6, respectively. Karjat 8 was found to be better in terms of length elongation ratio (1.38), breadth expansion ratio (1.35) and cooked length/breadth ratio (3.28). Less expansion was found in brown rice because it was covered with a thin layer of bran which contains the oil. From the above result, the CAET developed rice pounding machine and the Pabal rice mill, it was concluded that the best milling results were obtained in the Pabal rice mill as compared to the CAET developed rice pounding machine. The CAET developed rice pounding machine is not feasible for obtaining maximum milling recovery with maximum head rice recovery. via) Title of the thesis : PERFORMANCE EVALUATION OF CAET DEVELOPED RICE POUNDING MACHINE b) Full name of student : Miss. Mahadik Sayali Mukund c) Name and address of Major Advisor : Dr. A. A. Sawant Associate Professor, CAET, Dr.BSKKV, Dapoli d) Degree to be awarded : M.Tech (Process and Food Engineering) e) Year of award of degree : 2022 f) Major subject : Process and Food Engineering g) Total number of pages in the thesis : 64 h) Number of words in the abstract : 456 i) Signature of student : j) Signature, Name and address of forwarding authorityThesisItem Open Access DEVELOPMENT OF COCONUT CHIPS AND FLAKES(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2018-09-09) ASHWINI LAXMAN TAWARE; Dr.S. P. Sonawane; Dr.S. P. Divekar, Dr.V. V. AwareABSTRACT ------------------------------------------------------------------------------------------------------ DEVELOPMENT OF COCONUT CHIPS AND FLAKES by Miss. Ashwini Laxman Taware College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. Dist. – Ratnagiri. Maharashtra 2018 ------------------------------------------------------------------------------------------------------ Research Guide Department : Dr. S.P. Sonawane : Agricultural Process Engineering ------------------------------------------------------------------------------------------------------ In the present research work, “Development of coconut chips and flakes” was done from coconut (8 to 10 months age) and copra. “Banawali” variety of coconut was used for study. Firstly engineering properties of coconuts before dehusking and after dehusking were determined. Development of coconut chips was carried out at three different thicknesses (1 mm, 2 mm and 3 mm), sugar concentration (50 o B, 60 o B and 70 o B) and drying temperature (50 o C, 60 o C and 70 o C) of coconut slices. Coconut slices were immersed in sugar solution of 50 o B, 60 o B and 70 o B respectively. Coconut slices were dried in forced hot air electrical dryer at 50 o C, 60 o C and 70 o C. Coconut slices of 1 mm thickness immersed in 50 o B sugar solution and dried at 50 o C, 60 o C and 70 o C, It took time around 450, 390 and 360 minutes to dry the product. Coconut slices of 1 mm thickness immersed in 60 o B sugar solution and dried at 50 o C, 60 o C and 70 o C, It took time around 450, 390 and 330 minutes to dry the product. Coconut slices of 1 mm thickness immersed in 70 o B sugar solution and dried at 50 o C, 60 o C and 70 o C, It took time around 420, 360 and 330 minutes to dry the product. Similar trends were observed in moisture content (% d.b) verses time (min.) of coconut chips of 2 mm, 3 mm thicknesses immersed in 50 o B, 60 o B and 70 o B sugar solution and dried at 50 o C, 60 o C and 70 o C drying temperature. The drying takes place in a falling rate period. The best sample of coconut chips was prepared of 1 mm slicing thickness, immersed in 70 o B xxisugar solution and dried at 70 o C drying temperature. Overall score of sensory characteristics of coconut chips was ranged from 6.1 to 8.1. Sensory score of best sample was colour 8.0, flavour 7.8, texture 8.1 and overall acceptability 8.0. The best sample of flakes was prepared of 1 mm slicing thickness, shallow frying at 130 o C and fried for 15 minute duration. Overall score of sensory characteristics of coconut flakes was ranged from 6.1 to 7.6. The highest scores of coconut flakes in colour, flavour, texture and overall acceptability was 7.1, 7.3, 7.6 and 7.3 respectively. The reducing sugar, non reducing sugar, total sugar of dried coconut chips was determined. Quality evaluation of coconut chips was also done by determining colour and hardness of coconut chips. The quality characteristics of best sample are as reducing sugar 9.31 %, non-reducing sugar 33.38 %, total sugar 42.69% and peroxide value 4.07 m Eq/kg. The best sample of coconut chips has colour values L* as 38.07, a* as 0.15 and b* as 1.36. Minimum breaking force for coconut chips was observed as 61.67 g and maximum as 905.33 g. The best sample of coconut flakes has colour values L* as 32.08, a* as 1.75 and b* as 4.16. Minimum breaking force for coconut flakes was observed as 120 g and maximum as 834 g. The packaging and storage study of coconut chips and flakes was also carried out. The samples of coconut chips and flakes were stored in three different packaging materials as polythene bag, LDPE bag and aluminium foil bag for 60 days. The packaging and storage study indicated that the coconut chips and flakes can be stored in good condition in aluminium foil bag packaging material up to 60 days. (Keywords: Coconut, Drying characteristics, Sensory analysis, Packaging and storage) xxiiThesisItem Open Access STUDIES ON PARTICLE SIZE CHARACTERISTICS OF KOKUM RIND POWDER(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2018-06-25) MANE AKSHATA GHANASHAM; Dr.A.A. Sawant; Dr.S. P. Sonawane, P. S. SawantABSTRACT ------------------------------------------------------------------------------------------------------ STUDIES ON PARTICLE SIZE CHARACTERISTICS OF KOKUM RIND POWDER by Miss. Akshata Ghanasham Mane College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. Dist. Ratnagiri. Maharashtra 2018 ------------------------------------------------------------------------------------------------------ Research Guide Department : Dr. A. A. Sawant : Agricultural Process Engineering ------------------------------------------------------------------------------------------------------ Kokum is a berry with fleshy endocarp whose seeds, rind, juice and pulp have a myriad of health benefits. Kokum is a popular fruit used in several states of India for making vegetarian and non-vegetarian ‘curry’ preparations, including the popular ‘solkadhi’, a healthy soft drink is made from Kokum to relieve sunstroke, due to its heat neutralizing property. Kokum fruits are squeezed in sugar syrup to make a soft drink, named as ‘Amrutkokum’, which is quite popular during summer season. In the present research work, “Studies on Particle Size Characteristics of Kokum Rind Powder” was done by milling methods i.e. grinding by Gharghanti and Hammer mill. The present work is carried out at the Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli during the year 2017-2018. Kokum fruit were collected at its maturity stage. Freshly ripened kokum fruits weighing 500 kg were collected from the orchards of Department of Horticulture, Dr. B.S.K.K.V. Dapoli. Under-ripe and over-ripe fruits were separated by visual observations and under-ripe fruit were discarded. Fruits were cleaned by removing unwanted portion like leaf and stalk material etc. and then washed using clean water. The cleaned fruits were cut using power operated kokum cutter. The fruit xxrind, seed and pulp were separated manually. The kokum rind was dried in Tray dryer at 55 o C temperature to reduce the moisture content up to constant weight. The dried kokum rind was grinded using Hammer mill and Gharghanti. The kokum rind powder prepared by hammer mill and Gharghanti was analyzed its physical properties namely bulk density, true density, angle of repose and coefficient of friction. The diffusion of kokum rind powder in water was determined at different temperatures such as 20, 30, 40, 50 o C for 5, 10 and 15 min respectively and also quantity for diffusion was varied from 1 g, 3g, and 5g respectively. It was found that Kokum rind powder dried at 55°C required 24 hr. to reduce the final moisture content upto 10.44 % (d.b). The kokum rind ground in Gharghanti has less particle size (0.443 ± 0.004 mm) than that of in Hammer mill (0.656 ± 0.035 mm).The moisture content of kokum rind powder by Gharghanti was 3.34 ± 0.047 (w.b) and that of ground was by Hammer mill 3.72 ± 0.05 (w.b). This may be due lower residence time in hammer mill than Gharghanti. Bulk density , true density and porosity and angle of repose for the kokum rind powder prepared by Hammer mill was 0.438 g/cc, 1.09 g/cc, 59.7% and 37.89o respectively. Whereas for Gharghanti these properties were found 0.549 g/cc, 1.27 g/cc, 56.78% and 32.13 o respectively. The particle size of kokum rind powder prepared by Gharghanti (0.443 ± 0.004 mm) was found less than particle size of kokum rind powder prepared by Hammer mill (0.656 ± 0.035 mm). Gharghanti produced fine kokum rind powder than Hammer mill the particle size of kokum rind powder prepared by Gharghanti was finer that the powder prepared by Hammer mill. Similarly the functional properties of kokum rind powder prepared by Hammer mill namely wettability, dispersibility and solubility was 1145.18 S , 57.95 % and 66.61 % respectively where as for powder prepared by Gharghanti was 934.12 S, 64.58 % and 71.08 % respectively. Good diffusion of kokum rind powder was found in hot water at 50°C temperature for 15 min duration for all the sample of 1, 3 & 5 g. Percentage residue obtained as 53.4, 23.24, 17.74% respectively for the kokum powder prepared by Gharghanti.ThesisItem Open Access STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF KOKUM FRUITS AT DIFFERENT MATURITY(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2018-08-14) Miss. SWARAJA RAJAN BIJITKAR; Dr.A.A. Sawant; Dr.S. P. Sonawane, Dr.A.G.MohadABSTRACT ------------------------------------------------------------------------------------------------------ STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF KOKUM FRUIT AT DIFFERENT MATURITY by Miss. Swaraj Rajan Bijitkar College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli. Dist. – Ratnagiri. Maharashtra 2018 ------------------------------------------------------------------------------------------------------ Research Guide : Dr. A.A. Sawant Department : Agricultural Process Engineering ------------------------------------------------------------------------------------------------------ Physico-chemical properties of kokum fruit were evaluated at different maturity stages in the study. The physic-chemical properties of kokum fruit and kokum seeds were evaluated at 15 days interval from the day of fruit set. The experiment was carried out with randomly selected five trees of kokum considering at S 1 , S 2 , S 3 , S 4 and S 5 stage (45, 60. 75, 90, 105 DAFS). The properties of seeds were evaluated from mature fruits at S 3 , S 4 and S 5 stage (75, 90, 105 DAFS). The study revealed that at different maturity stages of kokum fruit and seed there were significant variation in physical and chemical properties. The physical properties such as weight, length, width, thickness, sphericity, geometric mean diameter, surface area, volume and fruit density increased consistently from S 1 (45 DAFS) to S 4 (90 DAFS) stage of maturity, beyond which there was a reduction at S 5 (105 DAFS) stage of maturity (ripening stage). The physical properties of seeds increased from S 3 (75 DAFS) to S 5 (105 DAFS) stage of maturity. Bulk density of kokum fruit decreased from S 1 (45 DAFS) to S 4 (90 DAFS) stage and increased at S 5 stage of maturity, while the porosity increased from S 1 (45 DAFS) to S 4(90 DAFS) stage and decreased at S 5 (105 DAFS) stage. The bulk density and true density of kokum seeds increased and porosity decreased from S 3 (75 DAFS) to S 5 (105 DAFS) stages xxii of maturity. There was no change in the roundness of kokum seed at S 4 (90 DAFS) and S 5 (105 DAFS) stage. Firmness of fruit consistently decreased from S 3 (75 DAFS) to S 5 (105 DAFS) stage of maturity. The moisture content of kokum fruit increased from S 1 (45 DAFS) to S 5 (105 DAFS) stage while the moisture content of kokum seed decrease from S 3 (75 DAFS) to S 5 (105 DAFS) stage of maturity. The chemical properties of kokum fruit viz., TSS, pH, total sugars, reducing sugars, non-reducing sugars and anthocyanin content increased consistently with increase in the period of maturity while there was a constant decrease in the titrable acidity and ascorbic acid content with increase in the period of maturity. Fat content of kokum seeds kernel increased whereas protein content of kokum seed kernel decreased from S 3 (75 DAFS) to S 5 (105 DAFS) stage of maturity. Fruits harvested at S 5 (105 DAFS) stage were over ripe soft and had less shelf life. Hence, kokum fruits harvesting should be done at S 4 (90 DAFS) stage of maturity because at this maturity stage the fruits had better quality and firmness than the fruits at S 5 (105 DAFS) stage of maturity. Keywords: Kokum fruit, kokum seed, Physico-chemical properties, Maturity stage.ThesisItem Open Access STUDY ON EFFECT OF PARTICLE SIZE OF JACKFRUIT SEED FLOUR IN BAKING(COLLEGE OF AGRICULTURAL ENGINEERING AND TECHNOLOGY DR. BALASAHEB SAWANT KONKAN KRISHI VIDYAPEETH,DAPOLI, 2018-07) BARGE KIRAN RAVINDRA; Dr.S. P. Divekar; Dr.S. P. Sonawane, Dr.Y.P. KhandetodABSTRACT ------------------------------------------------------------------------------------------------------ STUDY ON EFFECT OF PARTICLE SIZE OF JACKFRUIT SEED FLOUR IN BAKING by Barge Kiran Ravindra College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli Dist. - Ratnagiri, Maharashtra. 2017 ------------------------------------------------------------------------------------------------------ Research Guide Department : Dr. S. P. Divekar : Agricultural Process Engineering ------------------------------------------------------------------------------------------------------ Jackfruit (Artocarpus heterophyllus Lam.) is one of the evergreen tree of family moraceae from tropical areas and widely grown in Asia. India has annual production of jackfruit as 1.436 million tons from an area of 0.102 million hectors (Baruah, 2014). On an average, in ripe jackfruit, the bulb, seeds and rind form 29 %, 12 % and 59 % respectively (Jagadeesh et al., 2007). The jackfruit seed contains moisture 61.8 % (wb), protein 11.85 %, fiber 3.19 % and carbohydrate 26.20 %. The calorific value of jackfruit seed is 382.79 kcal/100g. It contains ash and fat as 0.15 % and 1.006 % respectively (Gupta et al., 2011). The Jackfruit seed flour contains an appreciable value of calcium 308.7 mg/100g, Iron 13.07 mg/100g, potassium 1478.1 mg/100g, sodium 6.066 mg/100g, copper 1.045 mg/100g and manganese 0.112 mg/100g. Jackfruit seeds are a good source of starch (22%) and fiber (3.19%). Extract from jackfruit seed helps in digestion. (Swami et al., 2012). The jackfruit seed flour may also be blended with wheat flour to explore the potential of low cost flour from jackfruit seed as an alternative raw material for bakery products like biscuit and cake (Chowdhury et al., 2012). In this research the effect of concentration of jackfruit seed flour on biscuit and cake and influence of particle size of jackfruit seed flour on biscuit and cake were studied. Effect of concentration of jackfruit seed flour on biscuit and cake were determined by using sensory evaluation. The overall acceptability for biscuits and cake obtained using 20% jackfruit seed flour and 80% refined wheat flour was more compared to other treatment combinations. Influence of jackfruit seed flour particle size on baked product determinedusing physical, textural, colour and sensory properties. In physical properties of biscuit the thickness, diameter and spread ratio were determined while for cake weight, volume, specific volume, density, volume index, symmetry index and uniformity index were determined. The textural analysis of baked products were done by using Universal Testing Machine. The colour analysis was measured by using Colour Scanning Machine. The biscuit with 20% jackfruit seed flour and 80% refined wheat flour with flour particle size of 0.77 mm gave highest sensory scores among all the treatments. The cake with 20% jackfruit seed flour and 80% refined wheat flour with flour particle size of 0.73 mm get highest sensory scores among all the treatment combinations. The biscuit prepared with 20% jackfruit seed flour and 80% refined wheat flour with jackfruit seed flour particle size as 0.77 mm was the best among all the treatment combinations. The cake prepared with 20% jackfruit seed flour and 80% refined wheat flour with jackfruit seed flour particle size as 0.73 mm was found better among all the treatment combinations.
