Study on Effect of Jackfruit Seed Flour Particle Size in Baking

K. R. Barge, S. P. Divekar, S. P. Sonawane

Abstract: The study was undertaken with the objectives to utilization of jack seed flour in convenience food i.e. biscuit. Jackfruit seed was converted into flour and used as a protein and carbohydrate supplement in diets or also used as a functional agent in a variety of formulated foods in bakery product. The seeds were lye peeled, dried and milled into flour. The flour has good ability to bind water and lipid. The seed flour was effectively used in some food stuffs such as biscuit. In research the biscuit with 20% concentration of jackfruit seed flour with different particle size was prepared. The particle size of jackfruit seed flour was taken 0.69mm. 0.73 mm, 0.77 mm and 0.82 mm. The overall acceptability of biscuits and cake with jack seed flour particle size 0.77mm and 0.72mm respectively was judged as very good.

Keywords: Biscuits, Cake, Jack fruit seeds, Lye peeling, Particle size, Physical properties, Sensory quality