Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources

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Authors

DOI:

https://doi.org/10.21048/ijnd.2020.57.2.24310

Keywords:

Jackfruit Seed Flour, Spreads, Fat Sources, Food Additive, Organoleptic.
Food Science and Nutrition

Abstract

Spreads are popular ready to eat convenient foods commonly used nowadays and the demand has come up for cost effective, nutritious spreads based on locally available resources. Hence, the present study was carried out to formulate nutritionally superior spreads. Jackfruit seed flour was used as the major ingredient and used in varying proportions starting from 50 to 25 % with various fat sources. Suitability of three different fat sources like cocoa butter, unsalted butter and hydrogenated palm oil were tried. Other ingredients used were cane sugar (12%), cocoa powder (4%), permitted food additives (3%) and salt (1%). Organoleptic evaluation of developed jackfruit seed flour based nutri spreads was done. The developed nutri spreads obtained high scores for organoleptic qualities with maximum scores for spreads prepared with hydrogenated palm oil. Highly acceptable nutri spreads could be standardised based on jackfruit seed flour successfully.

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Published

2020-06-23

How to Cite

K., R. M., E. R., A., Panjikkaran, S. T., C. L., S., B., S., & Elias, A. (2020). Optimisation of Jackfruit Seed Flour Based Nutri Spreads with Various Fat Sources. The Indian Journal of Nutrition and Dietetics, 57(2), 142–153. https://doi.org/10.21048/ijnd.2020.57.2.24310

Issue

Volume 57, Issue 2, April-June 2020

Section

Original Articles

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Europe PMC
Received 2019-10-12
Accepted 2020-02-25
Published 2020-06-23

 

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