MSc

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.