MSc.

The study entitled “Value added products from jackfruit rind” was carried out at the Department of Community Science, College of Agriculture,Vellayani during the period 2016-2018. The objective framed for this study is, to develop value added Ready- to- Cook (RTC) dehydrated products from Jack fruit rind and to assess their qualities. Thus two RTC dehydrated products namely Jackfruit rind based papad and crispies. Raw mature jack fruits cv. Koozha and Varikka, (90-105 days after fruit set) were selected for this study. The functional quality analysis of jackfruit rind flour revealed that there was significant difference at 5 % level in the water absorption index, oil absorption index, foaming capacity, and swelling power of the cv. Varikka and Koozha flours.
Raw Koozha jackfruit rind flour showed higher content of crude fiber and dietary fiber. It had low content of carbohydrate (29 g/100g) and fat (1.84 g/100g). Raw Koozha jackfruit rind flour had higher tannins (0.088 g/100g) which could be the source of bitterness of the product. It also had higher content of polyphenols (2 g/100g) that could be responsible for the enzymatic browning of rinds and had lower peroxide value (0.5 g/100g), which could be the reason for better keeping quality of this rind type. Pectin content was found to be higher (27.5 g/100g) in ripe varikka jackfruit rind flour, which is a limiting factor in the production of dehydrated and extruded products as it affects the extrusion quality of the products.
The various treatments selected for the formulation of papads and crispies with rice flour, varikka jackfruit rind flour and black gram flour respectively in the pre-determined proportions were, T1 (50:50:0), T2 (50:40:10), T3 (60:30:10), T4 (70:20:10), T5 (80:10:10) and control (100:0:0). Similarly, the treatments selected for the formulation of papads and crispies with, rice flour, koozha jackfruit rind flour and
black gram flour respectively in the pre-determined proportions were, T6 (50:50:0), T7 (50:40:10), T8 (60:30:10), T9 (70:20:10), T10 (80:10:10) and control (100:0:0).
Jackfruit rind papad was processed by the standardized procedures of Kamath (2008) and crispies were processed at CTCRI (Incubation centre) by the standard procedures of Veena (2014). Based on the sensory evaluation it was found that T5 and T10 were the best combinations for papad whereas, T4 and T9 for crispies of cv. Varikka and cv. Koozha respectively.
Among the four products developed Koozha papad and crispies revealed lower carbohydrate (69 g/100g), starch (3.98 g/100g) and fat content (1.02 g/100g) and were rich in crude fiber (0.9 g/100g) and dietary fiber (0.78 g/100g). Iron content in Koozha jackfruit rind papad was highest (0.117 mg/100g) followed by koozha crispies. Sodium content (6.28g/ 100g) was higher in Varikka crispies which could be due to the adjuncts added to it. Koozha crispies were found to be high in total anti-oxidant activity.
The physical characteristics of the jackfruit rind papads (T5P and T10P) has shown significant difference (at 5 % level) in the expansion percentage, thickness after frying and oil uptake and yield, diameter, diameter expansion and bulk density has no significant difference, whereas for crispies, there was significant difference in the thickness and no significant difference for yield and bulk density.
Storage stability of fresh cut rinds were analyzed at different storage temperatures (4º C and - 18º C). Koozha rinds deteriorated in visual quality within a week and turned more brown than varikka which retained its colour for over 10 days. In order to control enzymatic browning of the rinds, different pre-treatments were carried out. The results shown that, 1 per cent citric acid was found to be effective among the four treatments. Storage stability of the jackfruit rind flour and the standardized products were assessed by their microbial load. The results revealed that rind flour and rind papads was detected with fungus after 3 months of storage, whereas in the case of crispies no microbes were detected till 3 months.
Cost of production of unit papad and crispies (55 g) with 10 % profit was Rs. 0.6 and 7.45 respectively. The B: C ratio of the jackfruit rind papad and crispies was 2.5 and 1.2 respectively.
This study on the utilization and value addition of jackfruit rind concludes that products (papad and crispies) developed from koozha rind flour were higher in nutrients and had better sensory qualities and shelf-life.