The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources


Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
     

   Subscribe/Renew Journal


Spreads are popular ready to eat convenient foods commonly used nowadays and the demand has come up for cost effective, nutritious spreads based on locally available resources. Hence, the present study was carried out to formulate nutritionally superior spreads. Jackfruit seed flour was used as the major ingredient and used in varying proportions starting from 50 to 25 % with various fat sources. Suitability of three different fat sources like cocoa butter, unsalted butter and hydrogenated palm oil were tried. Other ingredients used were cane sugar (12%), cocoa powder (4%), permitted food additives (3%) and salt (1%). Organoleptic evaluation of developed jackfruit seed flour based nutri spreads was done. The developed nutri spreads obtained high scores for organoleptic qualities with maximum scores for spreads prepared with hydrogenated palm oil. Highly acceptable nutri spreads could be standardised based on jackfruit seed flour successfully.

Keywords

Jackfruit Seed Flour, Spreads, Fat Sources, Food Additive, Organoleptic.
User
Notifications

  • Loncarevic, I., Pajin, B., Dokic, L., Seres, Z., Fister, A., Simovic, D.S. and Krstonosic, V. Rheological and textural properties of cocoa spread cream with sunflower lecithin. Acta Tehnica Corviniensis-Bull. Eng., 2014, 7, 47-50.

  • Raljic, J.V.P., Petronijevic, J.G.L., Dimic, E.B., Popov, V.S., Vujasinovic, V.B., Blesic, I.V. and Portic, M.J. Quality parameters of mixed milk and cocoa spreads. Hem. Ind., 2013, 67, 781-793.

  • Shakerardekani, A., Karim, R., Ghazali, H.M. and Chin, N.L. Textural, rheological and sensory properties and oxidative stability of nut spreads. Int. J. Mol. Sci., 2013, 14, 4223-4241.

  • Abraham, A. and Jayamuthunagai, J. An analytical study on jackfruit seed flour and its incorporation in Pasta. Res. J. Pharma. Biol. Chem. Sci., 2014, 15, 1597.

  • Islam, M.S., Begum, R., Khatun, M. and Deyl, K.C. A study on nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. Int. J. Eng. Res. Technol., 2015, 4, 139-147.

  • Pajin, B., Karlovic, D. and Hadnadev, L.D.M. Characterization of creamy-spread products. Uljarstvo., 2006, 37, 1-2.

  • Pandeay, S. Value added products and byproducts from jack fruit, Ph. D. (HSc.) thesis, Kerala Agricultural University, Vellayani, Kerala, 2004, 308p.

  • Jellinek, G. Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England, 1985, 596p.

  • A.O.A.C. Official and Tentative Methods of Analysis (13th Ed.). Association of Official Analytical Chemists. Washington D.C. 1980.1018p.

  • Sadasivam, S. and Manickam, A. Biochemical Methods (2nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore, 1997, 254p.

  • Perkin-Elmer, Analytical Methods for Atomic Absorption Spectrophotometry. Perkin-Elmer Corporation, USA, 1982, 114p.

  • Jackson, M.L. Soil Chemical Analysis. Prentice Hall of India Private Ltd, New Delhi, 1973, 299p.

  • Morrissey, R.B., Burkholder, B.D., White, D.M. and TarkaJr, S.M. Sub chronic effects of feeding graded levels of cocoa butter to rats. Nutri. Res., 1986, 6, 319-326.

  • Kiitchevsky, D., Tepper, S.A., Lloyd, L.M., Davidson, L.M. and Klurfeld, D.M. Serum and liver lipids of rats fed cocoa butter, corn oil, palm kernel oil, coconut oil and cholesterol. Nutri. Res., 1988, 8, 287-294.

  • Iwe, M.O. The Science and Technology of soybean. Rejoint Communications ltd. Enugu, 2003, 138p.

  • Samsudin, S.Y. Low fat chocolate spread based on palm oil. Palm oil Dev., 2006, 45, 27-30.

  • Talbot, G. Vegetable fats. In: Beckett, S.T. (ed.), Industrial chocolate manufacture and use (3rd Ed.). Blackwell Science, Oxford, 1999, 307–322.

  • Aziah, N.A. Organoleptic and physiochemical evaluation of bread supplemented with jackfruit seed flour. Asian Fd. J., 2012, 14, 123-130.

  • Kumar, P. Process optimisation for the preparation of chocolate spread incorporating whey protein concentrate, cocoa powder, olive oil and butter fat using response surface methodology. J. Fd. Process. Preserv., 2015, 39, 745-757.

  • Naran, V.B. Studies on preparation and properties of protein enriched ground nut spreads. Ph. D. (Dairy Chemistry) thesis, Anand Agricultural University, Anand (Gujrat), India, 2005, 157p.

  • Chauhan, O.P., Archana, B.S., Singh, A., Raju, P.S. and Bawa, A.S. Utilisation of tender coconut for jam making and its quality evaluation during storage. Fd. Bioprocess Technol., 2012, 10, 8-13.

  • Shahanas, E. Standardisation and quality evaluation of blended tender coconut products. MSc. (Home Science) thesis, Kerala Agricultural University, Thrissur, India, 2014, 92p.


Abstract Views: 228

PDF Views: 1




  • Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources

Abstract Views: 228  |  PDF Views: 1

Authors

Rammya Molu K.
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
Aneena E. R.
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
Seeja Thomachan Panjikkaran
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
Sharon C. L.
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
Suma B.
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India
Amitha Elias
Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, India

Abstract


Spreads are popular ready to eat convenient foods commonly used nowadays and the demand has come up for cost effective, nutritious spreads based on locally available resources. Hence, the present study was carried out to formulate nutritionally superior spreads. Jackfruit seed flour was used as the major ingredient and used in varying proportions starting from 50 to 25 % with various fat sources. Suitability of three different fat sources like cocoa butter, unsalted butter and hydrogenated palm oil were tried. Other ingredients used were cane sugar (12%), cocoa powder (4%), permitted food additives (3%) and salt (1%). Organoleptic evaluation of developed jackfruit seed flour based nutri spreads was done. The developed nutri spreads obtained high scores for organoleptic qualities with maximum scores for spreads prepared with hydrogenated palm oil. Highly acceptable nutri spreads could be standardised based on jackfruit seed flour successfully.

Keywords


Jackfruit Seed Flour, Spreads, Fat Sources, Food Additive, Organoleptic.

References





DOI: https://doi.org/10.21048/ijnd.2020.57.2.24310