Nutritional Quality on Value Addition to Jack Fruit Seed Flour

Shadab Butool, Masrath Butool

Abstract: study was undertaken with the objectives to estimate the physical and functional Properties proximate composition, nutritional quality, and utilization of jack seed flour in convenience food. The seeds were lye peeled, dried and milled into flour. The functional properties of the seed flour were analysed by standard AOAC method. The total yield of the flour was documented as 67.50 grams. The functional properties indicated that the jack seed flour had 104.30 ml/100 g of water absorption and 116.0 ml/10 g of oil absorption capacity the sensory quality of flour based biscuits decreased with increased incorporation level of seed flour. The overall acceptability of biscuits with jack seed flour below 30 was judged as very good. The 20 per cent seed flour incorporated biscuits were on par with control with respect to sensory qualities. The color of the biscuit indicated that, the control biscuits were significantly whiter than the rest

Keywords: Jack fruit seeds, lye peeled, functional properties, and biscuits

How to Cite?: Shadab Butool, Masrath Butool, "Nutritional Quality on Value Addition to Jack Fruit Seed Flour", Volume 4 Issue 4, April 2015, International Journal of Science and Research (IJSR), Pages: 2406-2411, https://www.ijsr.net/getabstract.php?paperid=12041501, DOI: https://dx.doi.org/10.21275/12041501