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Author: Baruah, Barnali × End date: 2019 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    PROCESSING AND VALUE ADDITION OF JACKFRUIT (Artocarpus heterophyllus. Lam.)
    (AAU, 2015) Baruah, Barnali; Dr Mridula Saikia Barooah
    A series of laboratory experiments were carried out to study the prospects of processing and value addition of jackfruit (Artocarpus heterophyllus Lam). Initially, five widely grown indigenous jackfruit genotypes of Assam i.e. Dhol Kathal, Nohoru-phutia Kathal, Pat-kathal, Mridongia Kathal and J-5 were collected and among these, Dhol Kathal having superior pulp quality and seed yield, which was selected for further evaluation. The study was confind under four well defined separate aspects i.e. 1) Study on physico-chemical composition of jackfruit seed and pulp 2) Standardization of seed-flour extraction process and quality assessment of seed-flour stored in different packaging materials 3) Incorporation of jackfruit seed flour in different baked products and study of their quality characteristics 4) Standardization of processing methods for jackfruit pulp-products and their quality assessment. Crude protein, crude fat, ash, crude fiber, iron and total sugar contents of jackfruit pulp was recorded to be 1.74 (g/100g), 0.28 (g/100g), 1.26 (g/100g), 1.30 (g/100g), 0.70 (mg/100g) and 18.52 (g/100g) respectively, whereas for seed these were 9.18 (g/100g), 1.28 (g/100g), 1.34 (g/100g), 1.68 (g/100g), 1.84 (mg/100g) and 7.32 (g/100g) respectively. Two different seed flour extraction methods for raw (Flour I) and heat processed seeds (Flour II) were standardized. Between Flour I and Flour II, no significant difference in nutrient contents was observed, however, they differed significantly in their functional properties. Heat processing significantly improved the functional properties rendering the Flour II suitable for use in bakery industry. Flour I and Flour II were further stored for 180 days in three different packaging materials viz. Laminated Aluminum (LA) foil pouches (100G), Polyethylene tetraphthalate (PET) containers and Poly propylene (PP) pouches (100 microns). The moisture content of Flour I stored in PP pouch was increased from 6.09% to 14.14% whereas in Flour II it was increased from 6.13% to 11.77%. In all the packaging materials, Flour II exhibited better storage quality. This flour can be stored safely for 180 days in LA foil pouches, 90 days at PET container and PP pouches, whereas Flour I can be kept better only for 90 days and 30 days in LA foil pouches and PP pouches, respectively. Wheat flour was successfully substituted up to 50% and 60% by Flour II in biscuits and cakes respectively with acceptable sensory qualities. Nutritional and sensory qualities remained unaltered up to 180 days and 30 days in Flour II incorporated biscuits cakes respectively. Processing methods of toffee, leather and jam prepared from jackfruit pulp were standardized. With the increase in pulp percentage in jackfruit toffee, a marked decrease in sensory scores (texture, hardness, taste, smell and over all acceptability) were observed. Toffee with 10% jackfruit pulp recorded the highest mean sensory score (7) for overall acceptability. Though there was a significant change in moisture content of toffee from initial (7.73%) to 180 days storage (8.63%) period, the other nutritional and sensory parameters showed no significant change during storage. The texture of the leather was not affected by the increase in sugar content, however 5% added sugar level got the highest sensory score for taste (8.8) as compared to 10% (6.6) and 15% (5.4) level in 9 point Hedonic scale. Drying method had a pronounced impact on the moisture content, taste and aroma of jackfruit leather. The sundried leather had a higher percentage of moisture content (12.56) as compared to oven dried (9.38) one. Moreover, the sundried leather obtained a significantly lower sensory score. Jackfruit leather was found to be a shelf stable product in terms of nutritional and sensory quality. The processing method for jackfruit jam was standardized to meet the FPO specification for fruit jam. The sensory and nutritional qualities were observed to be intact during 180 days of storage period. From the study it can be concluded that there is immense scope for product development from jackfruit and enhancing farm income through entrepreneurship and industrial exploitation of the fruit.