DEVELOPMENT OF FUNCTIONAL BREAD ENRICHED WITH JACKFRUIT (Artocarpus heterophyllus) SEED POWDER
| dc.contributor.advisor | D. B. PURANIK | |
| dc.contributor.author | VYBHAVA, H. S. | |
| dc.date.accessioned | 2023-12-14T15:52:23Z | |
| dc.date.available | 2023-12-14T15:52:23Z | |
| dc.date.issued | 2021-03-01 | |
| dc.description.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. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810203165 | |
| dc.language.iso | English | |
| dc.pages | 180 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | |
| dc.sub | Dairy Technology | |
| dc.theme | Dairy Technology | |
| dc.these.type | M.Tech. | |
| dc.title | DEVELOPMENT OF FUNCTIONAL BREAD ENRICHED WITH JACKFRUIT (Artocarpus heterophyllus) SEED POWDER | |
| dc.type | Thesis |