Browsing by Author "Saranya, S T."

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    Development of jackfruit seed -based functional and instant ethnic dessert mix
    (Department of Community Science, College of Agriculture,VellayaniVellayani, 2024-03-13) Saranya, S T.
    The study entitled “Development of jackfruit seed- based functional and instant ethnic dessert mix” was conducted at the department of Community Science, College of Agriculture, Vellayani, during the period 2021-2023. The objective of the study was to develop jackfruit seed based functional and instant ethnic dessert mix and to evaluate its quality. Jackfruit seeds from cultivars varikka and koozha were selected for the study. The jackfruit seeds were cleaned manually using a stainless-steel knife. The seed coat and testa were peeled off before processing. The processing treatment of developing dessert base were p1 (Boiling and Grinding), p2 (Drying and Powdering) and p3 (Flaking). For p1 the seeds were boiled for 10 minutes and ground into paste with enough water to form batter. For p2, the seeds were sliced into fine pieces, gelatinized at 60℃ for 5 minutes and tray dried at 70℃ for 120 minutes then ground into powder (sieved with 150-micron fine wire mesh). For p3, the seeds were cut into thin slices, tray dried at 60°C, roasted for 15 minutes at 60°C, and then flaked with a flaker machine (2mm diameter). c1 (Steaming) and c2 (Boiling) were the two methods used for further processing the base. For c1, the batter for the dessert base was spread onto butter paper and steamed with a steamer. Ada sheets thus obtained were sliced and dehydrated at 60℃. For the treatment c2, the base batter was spread onto butter paper and immersed in boiling water until cooked. Ada sheets obtained in this manner were sliced into desirable size and dehydrated at 60℃. Time and temperature for each treatment were standardized as 60℃ (10 minutes) for Boiling and grinding; 70℃ (120 minutes) for Drying and powdering; Drying (30 minutes), roasting (15 minutes) at 60℃ for flaking. Sensory evaluation was conducted for the 10 samples. Treatment: (2×2×2) +2 = 10, replication: 3 Functional components like rehydration ratio, yield ratio, and solubility index of the 10 samples were also analysed to select the best treatment for obtaining the Ada base. Considering statistical analysis of functional components and sensory evaluation of 10 samples, v1p2c1 and v2p2c1 were opted as the best treatment from each cultivar and it was used for further analysis. As a second part of the study, the developed dessert base from each cultivar were infused with sugar/ jaggery, milk powder/ coconut milk powder and jackfruit preserve/ banana preserve in varying combination to obtain 8 distinct dessert mixtures. Functional characteristics with respect to each cultivar of the eight dessert mixes, including their Rehydration ratio, Yield ratio, Solubility index, Swelling power, and Water Absorption Capacity, were tested. Eight distinct permutations of the jackfruit seed-based dessert mix were made, and it was then put through a sensory evaluation procedure. Scores were kept for a variety of factors, such as color and appearance, flavor, texture, taste, and overall acceptability. Of the eight dessert mix combinations, two (f5v1 and f5v2) were selected for further study based on the functional characteristics and sensory evaluations. Treatment: 2×8 = 16, replication: 3. On subjecting the selected treatment to quality analysis, it depicted that the dessert mix f5v1 had more crude fibre (2.73%) than f5v2 and commercially available dessert (ada) mixes. The dessert mix f5v2 had more protein (10.6g/100g), calcium (70mg/100mg) than f5v1 and commercially available dessert mixes. The developed dessert mixes were less in fat and carbohydrate than commercially available dessert mixes. Although nitrogen was flushed and the dessert ingredients were packaged in laminated pouches, the pack was not fully filled with nitrogen gas, since this method is more suited for packaging chips and other snacks. Microbiological methodologies were used to measure Total Bacterial Count (TBC), Total Fungal Count (TFC), Total Yeast and Mold Count (TYMC) and Total Coliform Count (TCC). The presence of bacterial colonies was observed in dessert mix f5v1, count was 38×104 after one week of storage period. While the f5v2 dessert mix observed with 26×104 after 1 week of storage. The TYMC, TFC and TCC of the two samples f5v1 and f5v2 was TLTC. Treatment: 2×2=4, replication: 4. There's a growing need for nutrient-dense, tasty food that's also easy to prepare and consume. People are opting for foods that are high in nutrients due to diet-disease relationship. Since the developed dessert mix was rich in protein, fiber, calcium and has negligible amount of fat, it is a healthy choice for dessert lovers. However, the standardized product needs to be further scaled up for commercialization and marketing. In order to appeal to a wider range of consumers, jackfruit seed-based dessert mixes are an excellent option for natural and organic ingredients, free of artificial sweeteners and preservatives.