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E. R., Aneena
- Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources
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Authors
Rammya Molu K.
1,
Aneena E. R.
1,
Seeja Thomachan Panjikkaran
1,
Sharon C. L.
1,
Suma B.
1,
Amitha Elias
1
Affiliations
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
1 Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur - 680 656, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 57, No 2 (2020), Pagination: 142-153Abstract
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.
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