Process standardisation for jackfruit seed flour with chocolate aroma and preparation of jackfruit cookies (Record no. 290200)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04202nam a22001577a 4500 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 631.56 |
| Item number | HIB/PR PG |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Hiba K |
| 245 ## - TITLE STATEMENT | |
| Title | Process standardisation for jackfruit seed flour with chocolate aroma and preparation of jackfruit cookies |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Vellayani |
| Name of publisher, distributor, etc | Department of Postharvest Management, College of Agriculture |
| Date of publication, distribution, etc | 2023 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 79p. |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | MSc |
| 520 ## - SUMMARY, ETC. | |
| Abstract | The present study entitled “Process standardisation for jackfruit seed flour with chocolate aroma and preparation of jackfruit cookies” was carried out in the Department of Postharvest Management, College of Agriculture, Vellayani during the period 2020- 2022, with the objective of standardisation of processing methods for the development of chocolate aroma in jackfruit seed flour and assessment of its suitability for jackfruit cookies with functional properties. Jackfruit seeds with bulbs extracted from fully ripened jackfruit were subjected to different pre-treatments of fermentation and acidification. The jackfruit seeds after the pre-treatments were cleaned, dried (without spermoderm), roasted and milled to get jackfruit seed flour. The flour obtained were analysed for biochemical, physical, functional and sensory qualities. The jackfruit seed flour obtained from the fermentation treatment of 8 days recorded the highest TSS of 3.48 0Brix, 66.28% starch, 8.00% reducing sugar, 10% protein content, 9.55% crude fibre, 4.37% of total ash, 58.63 mg100g-1 vitamin C, 5.80 µg100g-1 carotenoid with water absorption capacity of 103.16 mL100g-1 and oil absorption capacity of 76.00 mL100g-1 . The pre-treatments did not show any significant difference in yield, total sugar, crude fat, tapped density and Hausner factor. The bulk density of 0.66 g cm-3 , carr’s index of 5.83% and 59.67% antioxidant activity with high sensory attributes were recorded for the jackfruit seeds fermented for 8 days. Aroma profiling of jackfruit seed flour through headspace analysis of GC /MS revealed the presence of 2,2,4,6,6-pentamethylheptane in all jackfruit seed flour except jackfruit seed flour obtained without any pre-treatments. Based on the biochemical, functional, physical and sensory qualities, jackfruit seed flour processed after the processing pre-treatment, fermentation for 8 days was selected as the best aromatic jackfruit seed flour for the development of jackfruit seed flour cookies. The cookies prepared from the selected aromatic jackfruit seed flour were compared with jackfruit seed flour cookies as control with and without addition of cocoa powder. The biochemical, physical, anti-nutritional and sensory parameters were analysed for the developed cookies. Cookies made using aromatic jackfruit seed flour (10%) and refined wheat flour (90%%) recorded the highest value for carbohydrate (30.60%), crude protein (10.53%), crude fibre (2.47%) and total ash (2.00%) with a thickness of 1.05 cm, diameter of 4.39 cm and spread ratio of 4.17 which was lower as compared to dried jackfruit seed flour cookies. Antinutritional factors viz., oxalate and phytate were not detected in the jackfruit seed flour cookies. There was no significant difference between the treatments for yield, thickness and crude fat. Sensory evaluation of jackfruit cookies revealed that jackfruit seed flour cookies prepared with 10% aromatic jackfruit seed flour recorded the highest mean score of 8.40 for appearance with lower cracking score (6.40) with good colour (6.20), texture (8.20), mouth feel (8.60), flavour (7.60) with the highest overall acceptability score (8.60). The processing pretreatment, fermentation of jackfruit seeds for 8 days recorded jackfruit seed flour with the strongest aroma and acceptable biochemical, physical, functional and sensory qualities. The studies on different formulations of jackfruit seed flour cookies recorded that formulation with 10% aromatic jackfruit seed flour and 90% refined wheat flour was the best combination based on biochemical and sensory qualities. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Postharvest Management |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | P R Geethalakshmi (Guide) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Theses |
| Not for loan | Collection code | Permanent location | Current location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2023-04-25 | 631.56 HIB/PR PG | 175597 | 2023-04-25 | Theses |