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Rheological Properties of Jackfruit Seed Meal

H.M.A. Awal
Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

S. Ghcyasuddin
Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

A.K. Khandaker
Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

Abstract/ Executive Summary:

Rheological properties of jackfruit seed-meal were studied in respect of water saturation limit (13.3%), bulk density (0.71 glee), edible oil retention capacity (1.5 ml/g), maximum plasticity (57.1 % moisture level), minimum plasticity (46.7% moisture level), gel consistency (90.7mm), viscosity (230.6 CPS), foaming capacity (50.8%), glutelin (3.5%), sedimentation value (6.5 ml), pelshenke value (12 min) and dough formation for biscuit (+) and for bread (-). Evidently jackfruit seed-meal can be used as ingredient for the products that require easy dispersion.

Keywords: Jackfruit, Seed meal, Rheological properties,

Location: Bangladesh Agricultural University Campus, Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

To study the rheological properties of the seed meal.

Methodology:

Jackfruit seeds were collected from the good quality ripe fruits at the Bangladesh Agricultural University Campus. They were first washed in water and spread to dried in the air. A few seeds were randomly taken for determination of the proximate composition. The other seeds were sliced and dried in the sun and finally in the oven at 60°C for 8 hours. The dried pieces were then finely ground to pass through a sieve of 40 mesh size to produce the meal. They were stored in the glass containers with lids. Wheat flour was collected from the local market and analyzed as to compare the results. Methods A: Chemical a) Proximate composition was determined b) Total sugar and reducing sugars were determined c) Non-protein nitrogen was determined. B: Rheological properties: a)Water saturation limit and bulk density were determined b) Edible oil retention capacity was determined c)Maximum and minimum plasticity were determined d) Viscosity and gel consistency were determined, e) Foaming capacity was determined, f) Glutelin content was determined, g) Pelshenke value was determined, h) Sedimentation value was determined, i) Dough formation. This property of the meal was determined in the Oilseed Research Centre Laboratory, BARI, Joydebpur, Gazipur. Dough Formation for biscuit was tested by mixing seed-meal with sugar, butter, baking powder and salt in the ratio of 100 : 40 : 36 : 2 : 2. Dough formation for bread was tested by mixing seed-meal with sugar, butter, yeast, salt and water in the ratio of 100 : 6 : 3 : 2: 1 : 70. Both biscuit and bread were baked at 180°C. Organoleptic test of biscuit was done.

Source of Information: Bangladesh Horticulture, Vol-20 (1), Pag:95-98, 1992 (ISSN 0379-4288)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The seed-meal which contained nearly 7.5 per cent water was found to contain 75 per cent carbohydrate and 11.31 per cent crude protein. The contribution of non- protein nitrogen (0.26%) to the total crude protein was not much. As a source of food, the meal is a good as wheat flour. Rheological properties of jackfruit seed- meal indicated that it had some useful properties in the preparation of some confectionery. Water saturation limit and bulk density of jackfruit seed-meal were 137.3 per cent and 0.71 glee indicating good porosity and lightness of the meal. The upper plasticity was at 57.15 per cent moisture level and lower plasticity at 46.65 per cent moisture level. Evidently jackfruit seed-meal can be used as ingredient for the products that require easy dispersion.

Knowledge Management: Journal