Value added baked products from raw jackfruit
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Date
2016
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College of Agriculture, Vellayani
Abstract
The study entitled “Value added baked products from raw jackfruit” was carried out at the Department Of Home Science, College Of Agriculture,Vellayani during the period 2014-2016. The main objective of the study was to develop value added baked products viz. Fruit bread, Bun, Rusk and Pizza base, based on raw jackfruit bulb flour and ascertain their physical, chemical, nutritional and shelf life qualities. Raw jackfruit bulbs were processed into flour by standardized procedures and its functional qualities were evaluated. Analysis of functional quality revealed higher levels of water absorption index (2.95%), swelling power (16.35%) and solubility (12.11%) in jackfruit bulb flour than refined wheat flour. Seven treatments comprising of various combinations and proportions of refined wheat flour and raw jackfruit bulb flour (RJBF) were tried out for processing of baked products. The proportion of raw jackfruit flour ranged from20-60% among the treatments T1 to T6. These combinations of composite flour formed the base material for the baked products. The products were processed following standardized procedures which involved weighing, mixing, kneading, moulding, panning and proofing. The products made from these treatments were then baked in the Rotary diesel oven at Asian Cakes, Kaniyapuram, Thiruvananthapuram. The quality parameters were ascertained for the 7 treatments of all the 4 products. When the various treatments for fruit bread were evaluated, baked weight(282.00g) was highest for Treatment T1 and energy, protein and fat content was found to be highest in T6(299.00kcal,9.05g, 3.48g respectively).As for fibre, moisture and acidity,T1 revealed the highest values being 6.41g, 21.05%, 0.14% respectively. Sensory evaluation revealed that T6 obtained the highest scores for appearance, texture, taste, after taste, flavour and over all acceptability. The shelf life ofthe selected product was found to be 3 days at room temperature. All the treatments of Bun showed an increase in depth after baking which ranged from 0.1-0.76 cm. Among the 7 treatments lower calorie, fat and protein were observed for the treatment T1 being 261.00 Kcal, 5.31g, and 3.15g. Moisture content was found to be lowest inT6 (18.5%).Fibre and acidity was significantly higher in T1 (6.07g and0.42% respectively). The shelf life of the selected treatment was 3 days. Among the 7 treatments of Rusk T2 (45:55) obtained the highest yield (63.15%) and T6 was seen to yield the highest volume (33.20cc).Proximate composition analysis revealed that energy, protein and fat content was highest in T6 (431.00kcal, 8.18g and 3.58gm respectively). Treatment T1 had the highest fibre content (6.05g) which was significantly different from others.T6constituted of refined flour and jackfruit flour in the ratio 80:20 obtained the highest scores in sensory evaluation. The shelf life for the best treatment was found to be 3 months. In the case of Pizza base, treatment T1 revealed the highest baked weight (99.0g) and T6 gave the lowest value (90.66g). Energy, protein and fat value of treatment T1was observed to be significantly lower than other treatments (265.00kcal, 5.41g and 3.13g). However the fibre content for treatment T1 was 6.14g. T6 obtained the highest scores in sensory evaluation based on Limongi’s Scale. Shelf life of the selected best treatment was found to be 3 days. The costs of the products were found to be less than that of proprietary products in market. When product acceptability was analyzed, Pizza base obtained the highest rank followed by Rusk, bun, and Fruit bread. Incorporation of RJBF into baked products is thus seen to improve quality of the product economically, nutritionally and also with respect to sensory qualities.
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