Development and quality evaluation of jackfruit seed flour value added Biscuit
Research Type
Departmental Research
Experiment Background
Bakery products are the most popular processed food items in the world (Caleja et al, 2017). Biscuits represent the largest category of snack foods among bakery products because they are made from simple, cheap and easily available raw materials. In recent years, the consumer demand has increased significantly for food product quality with taste, safety, convenience and nutrition. Thus, nutrition has emerged as an added dimension in food product chain development (Shahidi, 2002). Due to the competitive market there is increased demand for natural, healthy and functional products, as an attempt are being made to improve the biscuits nutritive value and functionality by modifying their nutritive composition. As biscuit contains high in protein and dietary fiber content for improve prebiotic characteristics (Gallagher et al., 2003). Biscuits are the most consumed bakery products due to its nature, good nutritional quality affordable cost and availability in different varieties. Different nutritionally rich ingredients can be incorporated in most of bakery products for their diversity to develop health products. biscuits vary in their shapes, sizes and composition, the three main ingredients are always flour, sugar and fat (butter or vegetable shortenings)Jackfruit (Artocarpus heterophyllus L.) belongs to family Moraceae is one of the largest and popular fruit in the world. It is widely grown in tropical area in world and India. The total area under jack fruit cultivation in India 157580ha with 1572870 MT production.(NHB,2018) . They have a milky, sweet taste. In many parts of India, roasted salted seed is also eaten and considered a delicacy. Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking (Morton, 1987). Traditional biscuit are claimed to lack other essential nutritional components such as dietary fiber, vitamins and minerals, which are lost during wheat flour refinement (Choo and Aziz, 2010). So, present study is going to be undertaken with the following objectives:
Experiment Group
Agricultural Engineering
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
To standardize the formulation of biscuit with jackfruit seed flour and wheat flour.
To assess the quality parameters of prepared biscuits.