Food Science Research Journal

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

Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit


Affiliations
1 Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), India
     

   Subscribe/Renew Journal


A novel product namely textured vegetable protein was standardised in this study. Textured vegetable protein or TVP is a meat substitute that mainly focuses on vegetarian population. Even though Koozha, fibrous type of jackfruit (Artocarpus heterophyllus) is highly available it is an underutilized fruit. Jackfruit bulb flour, seed flour and gluten in varying proportions were used for the development of TVP. The sensory quality of textured vegetable protein produced was evaluated. The cooked product was served to panelists to compare sensory acceptability of the TVP. Based on the sensory attributes treatment T7 was selected as the best treatment.

Keywords

TVP, Underutilized, Fermentation, Sensory Attributes, Development, Acceptability.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Abraham, A. and Jayamuthunagai, J. (2014). An analytical study on jackfruit seed flour and its incorporation in pasta. Res. J. Pharma. Biol. Chem. Sci., 5 (2): 1597-1610.

  • Akanbi, T. O., Nazamid, S., Adebowale, A. A., Farooq, A. and Olaoye, A O. (2011). Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties. Int. Food Res. J., 18: 1283-1287.

  • Akubor, P. I. and Badifu, G.I.O. (2004). Chemical composition, functional properties and baking potential of African breadfruit kernel and wheat flour blends. Int. J. Food Sci. Tech., 39: 223–229.

  • Amin, M.F.S. (2009).Optimization of jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose content in the formulation of reduced calorie chocolate cake. University Sains. Malaysia, 324p.

  • Anand, R. (2011).A study of determinants impacting consumers food choice with reference to the fast food consumption in India. Soc. & Business Rev., 6 (2):176-187.

  • Ejiofor, J.E., Beleya, E.A. and Onyenorah, N. I. (2014). The effect of processing methods on the functional and compositional properties of jackfruit seed flour. Internat. J. Nutr. Food Sci., 3: 166-173.

  • Gupta, D., Mann, S., Sood, A. and Rajinder, K.G. (2011). Phytochemical, nutritional and antioxidant activity evaluation of seeds of jackfruit (Artocarpous heterolphyllus Lam.). Internat. J. Pharma. Bio Sci., 2(4) : 336-343.

  • Haq, N. (2006). Jackfruit (Artocarpus heterophyllus). Southampton centre for underutilised crops. Southampton, U.K. University of Southampton.

  • Jagtap, U.B., Panaskar, S.N. and Bapat, V.A. (2010). Evaluation of antioxidant capacity and phenol content in jackfruit (Artocarpus heterophyllus Lam.) fruit pulp. Plant Foods Hum. Nutr., 65 : 99-104.

  • James, I.F. and Kuipers, B. (2003). Preservation of fruits and vegetables. Agromisa Foundation, Wageningen, 88p.

  • Kulkarni, S.S., Desai, A.D., Ranveer, R.C. and Sahoo, A.K. (2012). Development of nutrient rich noodles by supplementation with malted ragi flour. Internat. Food Res. J., 19 (1): 309-313.

  • Manay, N.S. and Swamy, S. (2000). Food facts and principles. (2 Ed.) New age international (P) Ltd. Publishers, New Delhi, India, 525pp.

  • Munishamanna, K.B. (2012). Development of value added products from jackfruit bulb.Mysore J. Agric. Sci., 46(2): 426 - 428.

  • Ocloo, F.C.K., Bansa, D., Boatin, R., Adom, T. and Agbemavor, W.S. (2010). Physico-chemical, functional and pasting characteristics of flour produced from jackfruits (Artocarpus heterophyllus Lam.) seeds. Agric. Biol. J. N. Am., 1(5): 903-908.

  • Okaka, J.C. and Potter, N.C. (1979). Physio-chemical and functional properties of cowpea powders processed to reduce beany flavour. J. Food. Sci., 4: 1235-1240.

  • Robinson, J.G. (2012).Drying fruits. Food preservation. North Dhaka State University Extension Service. 1-4 p.

  • Sidhu, A.S. (2012). Jackfruit improvement in the asia pacific region a status report, IIHR 1-20 pp.

  • Swami, S.B., Thakor, N.J., Sanjay, O. and Kalse, S.B. (2014). Development of osmo-tray dried ripe jackfruit bulb. J. Food Res. Technol., 2(2) : 77-86.

  • Tejpal and Amrita (2016). Jackfruit : a health boon. Internat. J. Res. Ayurveda Pharm., 7 (3) : 59-64.

  • Tulyathan,V.,Tananuwong, K., Songjinda, P. and Jaiboon, N. (2002). Some physico-chemical properties of jackfruit (Artocarpus heterophyllus Lam) seed flour and starch. Science Asia, 28:37–41.


Abstract Views: 274

PDF Views: 0




  • Development of Textured Vegetable Protein (TVP) Based on Raw Jackfruit

Abstract Views: 274  |  PDF Views: 0

Authors

H. L. Anila
Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), India
Suma Divakar
Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram (Kerala), India

Abstract


A novel product namely textured vegetable protein was standardised in this study. Textured vegetable protein or TVP is a meat substitute that mainly focuses on vegetarian population. Even though Koozha, fibrous type of jackfruit (Artocarpus heterophyllus) is highly available it is an underutilized fruit. Jackfruit bulb flour, seed flour and gluten in varying proportions were used for the development of TVP. The sensory quality of textured vegetable protein produced was evaluated. The cooked product was served to panelists to compare sensory acceptability of the TVP. Based on the sensory attributes treatment T7 was selected as the best treatment.

Keywords


TVP, Underutilized, Fermentation, Sensory Attributes, Development, Acceptability.

References