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Barge, K. R.
- Engineering Properties of Jackfruit Seed
Abstract Views :201 |
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Authors
S. P. Divekar
1,
K. R. Barge
1
Affiliations
1 College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN
1 College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 10, No 2 (2017), Pagination: 291-296Abstract
India has annual production of jackfruit amounting to 1.436 million tons with a production area covering 0.102000 million hectors. Upto 500 seeds can be found in a single fruit. Seeds make-up around 10 to 15% of the total fruit weight and have high carbohydrate and protein contents. The seeds are generally eaten in boiled or roasted form or used in many culinary preparations. The average moisture content of jackfruit seed was found 31.10 % (w.b.). The average length came between 23.26 mm to 32.46 mm. whereas the breadth was ranged between 13.16 to 21.64 mm. The thickness was in between 7.34 to 14.56 mm. The average geometric mean diameter was 15.43 mm to 18.99 mm. And the sphericity was found between 0.54 to 0.791. The jackfruit seed showed average bulk density as 460 kg/m3. Whereas the true density was lying between 500 kg/m3 to 1200 kg/m3, while average porosity came as 46.51%.Keywords
Jackfruit Seed, Length, Breadth, Thickness.
References
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- Ocloo, F.C.K., Bansa, D.W.S., Boatin, R., Adom, T. and Agbemavor, W.S. (2010). Physico-chemical, functional and pasting characteristics of jackfruit seed. Agric. & Biol. J. North America, 1 (5) : 903-908.
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- Development of Coconut Milk Residue and Jackfruit Seed Enriched Biscuit
Abstract Views :199 |
PDF Views:0
Authors
K. R. Barge
1,
S. P. Divekar
1
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 2 (2018), Pagination: 373-378Abstract
The research was conducted on development of coconut milk residue and jackfruit seed enriched biscuits. Biscuit were prepared with different combination of refined flour, jackfruit seed flour and coconut milk residue flour with two different temperature of baking. The coconut milk residue flour and jackfruit seed flour has high fibres content 46.50 per cent and 3.34 per cent, respectively. Coconut milk residue is by product of coconut milk processing industries such as virgin coconut oil processing industries, flavoured coconut milk industries and coconut milk powder producing industries. Generally jackfruit seed and coconut milk residue thrown as waste and coconut milk residue also used to feeding animals. Coconut milk residue and jackfruit seed have many nutritional and beneficial properties to human health. The total yield of the jackfruit seed flour exclusive of weight of the white arils (2 %), brown spermoderm (8.16 %), handling losses represented 13.34 per cent and when passed through mesh flour yield was documented as 67.50 g. The biscuit containing 50:20:30 and 50:30:20 combination of refined flour, coconut flour and jackfruit seed flour scores more in sensory evaluation. The biscuit colour which are baked at 180 ºC had good colour and apperence than biscuit baked at 200 ºC. On addition of coconut sugar instead of common sugar the colour of biscuit is improved. The moisture content of coconut and jackfruit seed biscuit is about 1- 4 per cent. Spread ratio of coconut and jackfruit seed based biscuit is in range of 8 to 10. The colour of biscuit indicated that, the control biscuit were significantly whiter than the rest.Keywords
Coconut Milk Residue, Jackfruit Seed, Enriched Biscuit.References
- Gupta, D., Mann, S., Sood, A. and Gupta, R.K. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit. Internat. J. Pharma & Bio Sci., 2 (4): 336 - 345.
- Islam M.S., Begum, R., Khatun, M. and Dey, K.C. (2015).A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Internat. J. Engg. Res. & Technol., (IJERT), 4 (12) : 139-147.
- Jolaoso, A.A., Ajayi, J. O., Ogunmuyiwa, S. I. O. and Albert, O. M. (2012). Changes in functional properties as a measure of biochemical deterioration of Oso (fermented seeds of Cathormion Altissimum). J. Emerging Trends in Engg. & Appl. Sci., 3 (4): 608-613.
- Nithiyanantham, S., Perumal, S. and Francis, G. (2013). Proximate composition and functional properties of raw and processed Jatropoha curcas L. kernel meal. Internat. J. Res.Pharmaceu. & Biomed. Sci., 4(1): 183-195.
- Ocloo, F.C.K., Bansa, D. W. S., Boatin, R., Adom, T. and Agbemavor, W. S. (2010). Physico-chemical, functional and pasting characteristics of jackfruit seed. Agric. & Biologlogical J. North America, 1(5): 903-908.
- Ramaswamy, Lalitha (2014). Coconut flour- A low carbohydrate, gluten free flour. A Review Article, Internat. J. Ayurvedic & Herbal Medicine, 4 (1): 1426–1436.
- Shobha, K., Purnima, A., Harni, P. and Veeraiah, K. (2007).A study of biochemical changes in fresh water fish, Catla catla (Hamilton) exposed to the heavy metal toxicant cadmium chloride. Kathmandu University, J. Sci., Engg. & Technol., 3 (2) : 01-11.
- Shobha, D., Kumar, H.V., Sreeramasetty, T.A., Puttaramanaik., Gowda, K.T. and Shivakumar, G.B. (2014). Storage influence on the functional, sensory and keeping quality of quality protein maize flour. J. Food Sci. Technol., 51(11) : 3154-3162, doi: 10.1007/s13197-012-0788-7.
- Tulyathan, V., Tananuwonga, K., Songjinda, P. and Jaiboonb, N. (2002). Some physico-chemical properties of jackfruit seed flour and starch. Sci. Asia, 28(1): 37-41.