The Indian Journal of Nutrition and Dietetics

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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
     

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

Abstract Views: 314  |  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