International Journal of Agricultural Engineering

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

Development of Coconut Milk Residue and Jackfruit Seed Enriched Biscuit


Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), India
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • 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.


Abstract Views: 257

PDF Views: 0




  • Development of Coconut Milk Residue and Jackfruit Seed Enriched Biscuit

Abstract Views: 257  |  PDF Views: 0

Authors

K. R. Barge
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), India
S. P. Divekar
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dapoli, Ratnagiri (M.S.), India

Abstract


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