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International Journal for Research Trends and Innovation
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ISSN Approved Journal No: 2456-3315 | Impact factor: 8.14 | ESTD Year: 2016
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| Paper Title: | Incorporation of Processed Jackfruit Seed Flour in Noodles and its Quality Evaluation |
| Authors Name: | Jyoti Sirawag , Aneeta khatak |
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| Author Reg. ID: |
IJRTI_188045
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| Published Paper Id: | IJRTI2309046 |
| Published In: | Volume 8 Issue 9, September-2023 |
| DOI: | |
| Abstract: | The study was conducted to evaluate the quality of noodles made from jackfruit seed flour and refined wheat flour with higher percentage of refined wheat flour. Formulation was done by using autoclave method jackfruit seed flour (JSF) were prepared and examined for physiochemical properties. Noodles were prepared using JSF and refined wheat flour in different ratio and evaluated for proximate, functional, pasting properties, colour and sensory analysis. To prepare noodles refined wheat flour replace by JSF in the ratio of in 100: 0% (T1); 90:10% (T2); 80:20 (T3) and 70:30 (T4). The moisture content 7.5%, total ash 0.05%, crude protein 13.25%, crude fat 1.16% were in JSF. The pasting properties for JSF were evaluated using RVA and the value of peak viscosity (1571.66), trough viscosity (1187), peak time (5.42), break down viscosity (384.33), final viscosity (1484.66), set back (296.66), pasting properties (87.83). Average value for proximate composition for noodles prepared incorporating the different ratio of JSF with refined wheat flour were significantly different (p≤0.05). Sample T4 had highest water absorption capacity and swelling index. While T2 had least water absorption capacity and swelling index, control sample (T1) had lowest water absorption capacity and swelling index in the comparison of other sample were significantly different (p≤0.05). Color analysis showed T4 as dark in color as compared to other samples. In terms of sensory properties, with the lower proportion of JSF noodles scored low. Mean score for color, taste, texture, aroma, and overall acceptability. T4 (30:70) were “liked very much” as compared to T1, T2 and T3. Incorporating of JSF up to 30% in the formulation were improved or did not change the sensory characteristics of noodles and liked very much it reduces dependency on refined wheat flour importation. Future aspect of this study to enhances the nutritional profile of noodles. |
| Keywords: | Jackfruit seed flour (JSF), Autoclave, Noodles, Proximate composition, Pasting properties, Functional properties, color analysis, Sensory analysis. |
| Cite Article: | "Incorporation of Processed Jackfruit Seed Flour in Noodles and its Quality Evaluation ", International Journal of Science & Engineering Development Research (www.ijrti.org), ISSN:2455-2631, Vol.8, Issue 9, page no.355 - 360, September-2023, Available :http://www.ijrti.org/papers/IJRTI2309046.pdf |
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| ISSN: |
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID: IJRTI2309046
Registration ID:188045
Published In: Volume 8 Issue 9, September-2023
DOI (Digital Object Identifier):
Page No: 355 - 360 Country: Bhiwani, Haryana, India Research Area: Science & Technology Publisher : IJ Publication Published Paper URL : https://www.ijrti.org/viewpaperforall?paper=IJRTI2309046 Published Paper PDF: https://www.ijrti.org/papers/IJRTI2309046 |
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ISSN: 2456-3315
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