DEVELOPMENT OF EXTRUDED PRODUCT USING JACKFRUIT BULBS AND SEED FLOURS
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Date
2015-09-15
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Jackfruit (Artocarpus heterophylus L.) is an important underutilized fruit crop of the tropics. A study was conducted to develop jackfruit based pasta products. The nutritional composition of developed Pasta products was analyzed. The results of moisture content, protein, fat, fibre, ash and carbohydrates were found to be in the range of 6.51-8.24 per cent, 10.06-16.95 per cent, 2.39-2.86 per cent, 1.61-1.89 per cent, 3.54-4.50 per cent, respectively. The micronutrients present in various Pasta products were estimated as Fe 341.5-2314.6 ppm, Cu 242.6- 280.6 ppm, Na 6.6-8.98 per cent, Zn 664.8-946.0 ppm, Mg 502.0 -703.2 ppm, Ca 3.08- 8.09 per cent and K 6.46-8.84 per cent. The sensory scores of Pasta products were recorded between 7 and 8 indicating good acceptability of the developed products. The cooking characteristics, namely, cooking time, swelling power and solid loss of jackfruit pasta products varied from 6.03- 10.90 min., 2.06 -5.33 (g/g) and 5.20-9.40 per cent, respectively. The mean sensory scores of the Pasta products progressively declined marginally during storage in both the packages. There was no-significant microbial growth observed in pasta products during two months of storage. The developed jackfruit pasta products were found safe for storage up to two months at ambient conditions. Among the packages, PE package was found to be the best. The cost economics was worked out taking into account the fixed and variable costs. The processing costs and cost benefit ratios of pasta products were Rs. 41.68 /kg and 2.21:1.00 (Jackfruit seed flour); Rs. 41.33 /kg and 2.41:1.00 (Jackfruit bulb flour); Rs. 39.68 /kg and 2.52:1.00 (Jackfruit seed + bulb flour); and Rs. 34.18 /kg and 2.92:1.00 (Jackfruit seed + bulb + cassava).
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