Development of functional jackfruit pasta

Abstract

The present study entitled “Development of functional jackfruit pasta” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2017-2019 with the objective to develop functional pasta from jackfruit bulb and seed flour enriched with vegetables and to study the storage stability. Jackfruit bulb and seed flour were used for the development of jackfruit pasta in different combinations along with cassava flour replacing a portion of refined flour contributing to 65% of total ingredients. The remaining 35% of total ingredients were kept as constant with refined flour, soy flour and starch. Jackfruit pasta developed were subjected to analysis for cooking quality, nutritional, textural and sensory parameters. Cooking quality characters viz. cooking loss, water absorption, swelling index and cooking time were analyzed for jackfruit pasta and cooking loss ranged from 14.16% to 21.97%. The lowest cooking loss (14.16%) was recorded for jackfruit pasta developed with 15% jackfruit bulb flour, 15% jackfruit seed flour and 35% cassava flour. Water absorption and swelling index of jackfruit pasta increased with increase in seed flour concentration and the highest water absorption (1.34 g g-1) and swelling index (2.86%) was observed for 50% jackfruit seed flour and 15% cassava flour combination. Cooking time of developed jackfruit pasta ranged from 6.12 min to 7.14 min with no significant difference among the treatments. Nutritional parameters viz. starch, total sugar, reducing sugar, protein, carotenoids, crude fibre and antioxidant activity were analyzed for raw as well as cooked jackfruit pasta which varied with jackfruit bulb and seed flour concentration. Starch and protein content of jackfruit pasta increased with increase in seed flour and cassava flour concentration and total sugar, reducing sugar and carotenoids increased with bulb flour concentration. Sensory evaluation of developed jackfruit pasta exhibited significant difference in consumer acceptance for the treatment combinations. Based on cooking quality, nutritional, textural and sensory parameters the three best treatments viz. jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%), jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) and jackfruit bulb flour (20%) + jackfruit seed flour (20%) + cassava flour (25%) were selected for further studies. The best three jackfruit pasta combinations selected were incorporated with three vegetables viz. carrot, beetroot and red amaranthus @ 5 and 10 % and the developed functional jackfruit pasta were subjected to cooking quality, nutritional, textural and sensory analyses. Cooking loss, swelling index and cooking time did not show significant difference among the combinations. Water absorption of vegetable incorporated jackfruit pasta @ 10% recorded the highest value of 1.49 g g-1 and 1.68g g-1 for the combination of 10% jackfruit bulb flour, 30% jackfruit seed flour and 25% cassava flour with 10% amaranthus and beetroot respectively while it was 1.53g g-1 for the combination of jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) with 10% carrot. Carrot incorporated functional jackfruit pasta with 25% jackfruit bulb and seed flour, 15% cassava flour and 10% carrot recorded the highest consumer acceptance followed by beetroot and amaranthus based functional jackfruit pasta with 10% jackfruit bulb flour, 30% jackfruit seed flour, 25% cassava flour and 10% respective vegetables. The selected vegetable based functional jackfruit pasta were stored at room temperature and storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months. In the present study, combinations for development of vegetable based functional jackfruit pasta were standardized as 25% jackfruit bulb flour, 25% jackfruit seed flour, 15% cassava flour and 10% carrot for carrot based functional jackfruit pasta and the combination of jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%) and 10% beetroot or amaranthus for beetroot and amaranthus based functional jackfruit pasta. Storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months.