DEVELOPMENT OF FUNCTIONAL BREAD ENRICHED WITH JACKFRUIT (Artocarpus heterophyllus) SEED POWDER
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Date
2021-03-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
An attempt has been made in the present study to develop functional bread with
various functional ingredients like whey, malted finger millet flour, jackfruit seed powder,
and WPC, which increased the therapeutic value of product. The functional bread was
prepared by adding 50, 75, 100 per cent levels of paneer whey in which 100 per cent level
product showed maximum acceptance score of 7.70. Supplementation of malted finger
millet flour (10, 15 and 20 per cent), bread with 15 per cent malted finger millet flour
secured maximum overall acceptability score of 8.10. The refined wheat flour was replaced
with jackfruit seed powder at 15, 20 and 25 per cent levels among which product with 15
per cent level resulted in higher sensory score of 8.30. Further, supplementation of WPC
(3, 4 and 5 per cent), bread with 4 per cent WPC secured maximum overall acceptability
score of 8.30. The functional bread showed good physico-chemical attributes such as loaf
weight of 440g, loaf volume of 1012.06 ml, specific volume of 2.30 ml/g, moisture of 30.43
per cent, protein content 11.71 per cent and fat content of 2.74 per cent. The ash content
was 2.47 per cent, total solids content of 69.57 per cent and calcium content of 113.04 per
cent. The storage studies for functional bread revealed that the product could be stored up
to 6 days at ambient temperature (27±1°C) in the low density polyethylene pouches which
showed good sensory, microbiological quality with in standards. Hence, the functional
bread can be recommended to all age group which possess high nutritional and therapeutic
benefit and can be commercialized easily.