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Standardisation, Nutritional and Sensory Analysis of Jackfruit Halwa


Affiliations
1 Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India
     

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The study aimed to develop Jackfruit Halwa and to evaluate sensory and nutritional parameters. Jackfruit Halwa were prepared with different variations (T1, T2, T3, and T4) in sweetness. Statistical analysis was done to find the significant difference in sensory parameters in different treatments. The results show that there is significant difference (P>0.05) between different jackfruit Halwa  i.e. T1, T2, T3 and T4 for quality attributes of taste and over all acceptability, because the variation was made in the sweetness of the product. According to nutritional analysis TSS content varied from 52.7 ± 0.1 to 65.1 ± 0.1. Titratable acidity of the products varied from 0.32 ± 0.01 to 0.48 ± 0.01. The Ascorbic acid content was 5.18 ± 0.01 in T1 and 8.17 ± 0.01 in T2 product. Total sugar content of developed products varied from 20.67 ± 0.01 to 22.43 ± 0.01. Non reducing sugars (%) content was highest in T1 (20.1 *± 0.19) and lowest in T4 (17.69). The results showed that the developed Jackfruit Halwa of different combinations with respect to sweetness is found to be acceptable by consumers with regard to taste and overall acceptability.

Keywords

Jackfruit Halwa, TSS, Sensory Evaluation, Nutritional Evaluation.
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  • Standardisation, Nutritional and Sensory Analysis of Jackfruit Halwa

Abstract Views: 173  |  PDF Views: 0

Authors

S. Jayashree
Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India
D. H. Jayasheela
Department of Food Science and Nutrition, College of Agriculture, Navile, Shivamogga (Karnataka), India

Abstract


The study aimed to develop Jackfruit Halwa and to evaluate sensory and nutritional parameters. Jackfruit Halwa were prepared with different variations (T1, T2, T3, and T4) in sweetness. Statistical analysis was done to find the significant difference in sensory parameters in different treatments. The results show that there is significant difference (P>0.05) between different jackfruit Halwa  i.e. T1, T2, T3 and T4 for quality attributes of taste and over all acceptability, because the variation was made in the sweetness of the product. According to nutritional analysis TSS content varied from 52.7 ± 0.1 to 65.1 ± 0.1. Titratable acidity of the products varied from 0.32 ± 0.01 to 0.48 ± 0.01. The Ascorbic acid content was 5.18 ± 0.01 in T1 and 8.17 ± 0.01 in T2 product. Total sugar content of developed products varied from 20.67 ± 0.01 to 22.43 ± 0.01. Non reducing sugars (%) content was highest in T1 (20.1 *± 0.19) and lowest in T4 (17.69). The results showed that the developed Jackfruit Halwa of different combinations with respect to sweetness is found to be acceptable by consumers with regard to taste and overall acceptability.

Keywords


Jackfruit Halwa, TSS, Sensory Evaluation, Nutritional Evaluation.

References