Functional properties and utilization of jackfruit seeds

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dc.contributor.advisorSharma, Savita
dc.contributor.authorHarmeet Singh
dc.date.accessioned2022-02-04T05:08:13Z
dc.date.available2022-02-04T05:08:13Z
dc.date.issued2021
dc.description.abstractThe study on jackfruit seeds was undertaken for assessing its functional properties and utilization of seeds for value added products. The seed flour was evaluated for its physicochemical attributes, functional properties and bioactive compositions. It contains higher amount of protein (16.46%), ash (2.12%), crude fat (1.52%), crude fiber (2.77%) and lower carbohydrates (67.62%). The use of jackfruit seed flour in various product formulations was investigated, viz., pasta, cereal bar, corn chips, pinni and juice. The quality characteristics of the prepared products from jackfruit seed flour were evaluated. Pasta was enriched with jackfruit seed flour at 6, 12, 18 and 24 per cent level, of which sample enriched at 18 per cent level had best quality. Cereal bar, corn chips, pinni and enriched with jackfruit seed flour had improved nutritional and sensory profile. Cereal bars were prepared by incorporation of jackfruit seed flour at 15 and 30 per cent concentrations. High overall acceptability of bar suggested that incorporation can be done to 30 per cent level without development of any off flavour. Corn chips and pinni enriched at 6 and 30 per cent level respectively were found most suitable with regard to its appearance, taste, texture and overall acceptability. Sensory properties of the products enriched with jackfruit seed flour was comparable as the control ones. The storage stability of pasta and corn chips for 4 months, cereal bar for 3 months and pinni for 45 days at ambient storage conditions were investigated. During the storage of products at ambient conditions, significant changes in quality parameters were observed. Pasta was found acceptable after 4 months of storage while corn chips were acceptable till 3 months of storage period. Cereal bars were found acceptable for over 3 months of storage period. Thus, the jackfruit seed has a lot of potential to be utilized in development of variety of enriched and value-added products.en_US
dc.identifier.citationHarmeet Singh (2021). Functional properties and utilization of jackfruit seeds (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810181688
dc.keywordsJackfruit seeds, functional properties, pasta, cereal bar, corn chipsen_US
dc.language.isoEnglishen_US
dc.pages69en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemFunctional properties and utilization of jackfruit seedsen_US
dc.subFood Science and Technologyen_US
dc.themeFunctional properties and utilization of jackfruit seedsen_US
dc.these.typeM.Scen_US
dc.titleFunctional properties and utilization of jackfruit seedsen_US
dc.typeThesisen_US
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