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AUTHOR(S): Jaspin Jenisha J., Samaran P., Siddharthan S., Darsana Karunakaran
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TITLE Development of Formulated Ready Mix (Puttu) by Incorporating Jackfruit Seed Flour |
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ABSTRACT Jackfruit (Artocarpus heterophyllus) is widely grown in India and it is one of the popular fruits in tropical region. Jackfruit seeds are generated as waste product in jackfruit processing industries. In order to reduce post-harvest losses and use its potential source of protein and carbohydrate in seeds are converted into flour and incorporated in South Indian traditional food (Puttu). To make it more conventional and easier for research project we made instant puttu mix. To increase the bioavailability and the nutritional value for the puttu mix the jackfruit seed flour is blended with rice flour and fat reduced coconut flour. Puttu mix was prepared with two different composition and standardized. In result we found that products with incorporated jackfruit seed flour possess better nutraceutical appeal, and more consumer acceptability. On performing proximate and sensory analysis sample B with 50% rice flour, 30% jackfruit seed flour and 20% fat reduced coconut flour was found to be optimum. |
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KEYWORDS Jackfruit seed flour, Postharvest losses, Puttu mix |
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Cite this paper Jaspin Jenisha J., Samaran P., Siddharthan S., Darsana Karunakaran. (2022) Development of Formulated Ready Mix (Puttu) by Incorporating Jackfruit Seed Flour. Food and Nutrition Science - An International Journal, 6, 66-70 |
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