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Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake

M. A. Haque
Department of Food Technology and Nutritional Science, Faculty of Engineering, University Putra Malaysia, Malaysia

A. khatun
Department of Food Technology and Nutritional Science, Faculty of Engineering, University Putra Malaysia, Malaysia

M. M. Sultana
Vrije Universiteit Brussel (VUB), Brussels, Belgium

A. Z. Shibly
Department of Biotechnology and Genetics Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

R. Begum
Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Malaysia

Abstract/ Executive Summary:

This study was designed to develop cakes incorporating jack-fruit pulp. The seed free jackfruit bulbs blend were used at the level of 10%, 20%, 30% and 40% to prepare jackfruit cake The physical and chemical properties of cakes were analyzed and compared with plane cake (without jack-fruit pulp).The cake containing 10% jack-fruit pulp was best among the samples on the basis of rust and crumb colour and texture of the cakes..The flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The statistical analysis of organoleptic test response of sensory attributes revealed that colour, flavour, taste, texture and overall acceptability werehigher in the cakes containing 10% and 20% jackfruitpulp than normal cake.Shelf life of jack-fruitcakes were decreased with the increased level of substitution of jackfruit pulp during seven day storage on the basis of microbial count.Cake containing 10% jack-fruit showed acceptable physical characteristics, sensory attributes and microbial load.

Keywords: Cake, Jackfruit cake, Jackfruit pulp, Shelf life

Location: Tangail District, Bangladesh.

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fortified food

Objectives:

To development and evaluation of value added fruitcake based on jackfruit pulp.

Methodology:

The jackfruits were collected from the local market of Tangail district during the season. The experimental studies were carried out in the laboratory of Food Technology and NutritionalScience department at Mawlana Bhashani Science and Technology University in Bangladesh. In making the jackfruit pulp, first we collected jackfruit from the nearby market.Then we let the jackfruit to ripe.Then jackfruit is cracked open,we got pods or "bulbs"inside it.It is often referred to as the seeds; these bulbs are actually a kind of fleshy covering for the true seeds or pits, which are round and dark like chestnuts. The ripe fleshy part (the "bulb") is taken by removing the true seed inside it.The bulbs are then blended by using a blender to make juice. The production of composite fruitcake the amount of jackfruit pulp levels included 10, 20, 30 and 40% of total flour. Firstly, the seeds were taken out of each of the jack fruit bulb. The jack fruit bulb pieces (without the seeds of course) were placed in a blender and blended well. On the other, eggs were beaten by using beater and slowly sugar was added and mixed well. Then, baking powder was added to that mix. Then add oil, salt, glucose, milk poder and water one by one and mix well by using mixer. The remaining flour and other ingredients were then transferred into the 5 liters capacity dough mixer. The flour plus the other ingredients were first mixed with the water for 2 minutes at speed 1 (lowest speed) in the dough mixer equipped with a hook attachment, after that the speed was changed to speed 2 (medium speed) and continue mixing for 10 minutes. Pour the jackfruit pulp juice on the basis of 0%, 10%, 20%, 30% and 40% in the resulting mix, stir and mix well. Pre-heat the cake tray for 10 minutes at 180 degree Celsius and grease the oil on it. Pour the mixture on the tray. Bake in an oven at 180 degree Celsius for 30-40 minutes. Moisture content and ash content of plane cake and jackfruit cake were determined by AOAC (1984). Fat was estimated by dissolving the food sample into organic solvents (chloroform: methanol) separating the filtrate by filtration, placing the filtrate into separating funnel and then separated mixture is then dried to measure the extract and finally % of fat is estimated. Percent (%) of fat content=weight of thee xtract×100. The protein contain of a product were obtained by multiplying the nitrogen value by 6.25. Sensory evaluation of the composite fruitcake samples were carried out by 10 panelists on a 9 point hedonic scale for different parameters such as color, aroma, taste, texture and overall acceptability. In this study, bacterial and fungal standard plate count (SPC) was performed for 0%, 10%, 20%, 30% and 40% fruitcake sample.

Source of Information: J. Environ. Sci. & Natural Resources, 8(1): 59-64, 2015; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Jackfruit pulp based fruitcake were formulated at the level of 10%, 20%, 30% and 40%, compared with whole wheat flour cake comparison was done in case of nutritional quality and sensory quality. Fruitcake with 10% jackfruit pulp was slightly different from 100% wheat flour cake. It has been found that fruitcake with 10% and 20% pulp was significant in most sensory attributes and moderately acceptable. Fruitcake from 30% and 40% composite pulp showed low means score attributes. Hardness decreases when increases jackfruit pulp in composite fruitcake. The enrichment of fortified fruitcake and other cereal based confections with jackfruit pulp plays a significant role in the improvement of product value due to increasing sensorial result. On the other hand fruitcake that is fortified with jackfruit pulp is also helpful to our health and reduces the risk of heart disease and obesity because it is lowest in fat content.

Knowledge Management: Journal