UTILIZATION OF JACKFRUIT (Artocarpus Heterophyllus Lam.) RIND POWDER AS VALUE ADDED INGREDIENT IN BREAD

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2014-08
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The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind powder in bread formulation, and to characterize physical, functional, chemical and sensory properties of produced high fibre bread. Jack fruit rind pieces were treated with a few soaking and washing steps prior to drying and milling treatments. Obtained Jackfruit rind powder (JRP) was incorporated into wheat flour (WF) in three different ratios (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRP. All bread samples including bread sample based on WF [BC (as control)], bread based on WF substituted with 5% JRP (B5JRP), bread based on WF substituted with 10% JRP (B10JRP) and bread based on WF substituted with 15% JRP (B15JRP) were undergone proximate and physical analysis. The incorporation of JRP caused significant influence on bread volume and texture attributes. Increasing the level of JRP incorporated into WF, caused an increase in hardness and darkness of bread samples, and decrease in their volume compared to the control. Bread samples substituted with 5% JRP had the highest mean scores of overall acceptance.
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UTILIZATION OF JACKFRUIT
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