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Physico-chemical, Functional Properties and Storage Characteristics of Jackfruit Seed Flour

Sultana, A.*
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Khulsi-4225, Chittagong.

Parvin, R.
Department of Applied Food Science and Nutrition, Chittagong Veterinary and Animal Sciences University, Khulsi-4225, Chittagong.

Alam, M. K.
Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Khulsi-4225, Chittagong.

Akter, F.
Department of Physical and Mathematical Sciences, Chittagong Veterinary and Animal Sciences University, Khulsi-4225, Chittagong.

Alim, M. A
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202.

Abstract/ Executive Summary:

The aims of the present study were to determine the physico-chemical, functional properties and the storage qualities of jackfruit seed flour. The jackfruit seeds were removed from fruits, peeled and dried up as sliced seeds at 600C for 24 hours and grinded to produce flour. The flour produced from seeds was 60%, of the total weight. The flour had high water absorption capacity, fat absorption capacity and dispersibility, which were 11%, 12.4% and 28%, respectively. The highest viscosity - 1019 cps was in 10% concentrated cold paste compared with hot slurry (812 cps). The seed flour with brown spermoderm contained more crude fibre (2.87%), ash (3.92%) and crude fat (1.98%) than the flour without it. The seed flour was stored for three months at ambient (21 to 300C) and refrigerated conditions (60C) and the moisture content was checked at monthly intervals. After three months of storage, the moisture content of flour at the refrigerated condition increased slowly than that observed at the ambient temperature. The evaluated sensory parameters showed that the stored flour did not have any noticeable change.

Keywords: Brown spermoderm, Fat absorption capacity, Jackfruit seed flour, Water absorption capacity

Location: Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, Khulsi-4225, Chitta

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jackfruit

Objectives:

the present study was aimed to prepare jackfruit seed flour with and without brown spermoderm to assess the functional and physico-chemical properties of flour, to observe the storage characteristics of the flour and to evaluate sensory qualities after storage period.

Methodology:

Sample preparation: The seeds were removed from the fruits, cleaned and the white arils were removed manually. Half of the seeds were lye-peeled by soaking with 3% NaOH solution for 3-5 minutes to remove brown spermoderm which covers the cotyledon. The seeds with and without brown layer were sliced, dried at 60⁰C for 24 hours and grinded separately into powder and passed through 105 mesh sieve and stored at refrigerated condition (6⁰C) for further uses. Physical character Hundred grams of jackfruit seed were considered for yield calculation. After the processing into flour the total flour was weighed and expressed as a percentage. Physico-chemical analysis The percentage of moisture content, ash content, crude protein, crude fat and crude fibre content were analyzed by AOAC (2004) method. The total carbohydrate was calculated by subtracting percentages of moisture, ash, protein and fat content from 100 (Pearson, 1976). The calorific value was computed by summing up the values obtained by multiplying the values of carbohydrate, crude protein and crude fat with the factors 4.1, 4.1 and 9.3, respectively and expressed as Kcal per 100 grams sample. Functional properties Water absorption capacity Twenty grams of seed flour was taken and required quantity of water added to get dough of moderately stiff consistency. The amount of water required was noted and calculated as a percentage (Airani, 2007). Oil absorption capacity One gram of seed flour sample was taken in a centrifuge tube and weight was taken. Six ml of refined oil was added to the flour and centrifuged at 4000 rpm for 25 minutes. Free oil was decanted and weight of the centrifuge tube was taken (Airani, 2007). Percentage of fat absorption capacity was calculated by the following formula:

Fat absorption capacity (%) = (Wt. of sample after centrifugation - Wt. of sample before centrifugation / Wt. of original sample) x100

Dispersibility: Dispersibility was measured by placing 10 grams of jackfruit seed flour sample in 100 ml stopper measuring cylinder and then distilled water was added to the volume of 100 ml, stirred vigorously and allowed to settle for three hours. The volume of settled particles was subtracted from 100 and the difference was reported as percentage dispersibility (Airani, 2007). Viscosity The viscosity of cold and hot seed flour paste was tested at 5 and 10 percent slurry concentrations (100 ml) using viscometer at 100 rpm with spindle number two (Brooke field viscometer) (Airani, 2007). Storage studies Twenty-five grams of seed flour was weighed and packed in food-grade polyethylene pouches and heat-sealed. The samples were kept at both ambient and refrigerated conditions. The stored samples were drawn at monthly intervals for 3 months and moisture content was checked by AOAC method (2004). The sensory attributes were evaluated after 3 months.

Source of Information: Bangladesh Journal of Veterinary and Animal Sciences, Vol. 3, No. 1 & 2, July 2015

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the study suggest that the jackfruit seed flour has a good ability to bind water, and is high flavor-retainer. Therefore, jackfruit seed flour can be used in bakery industry and useful in the application to food industry because of its demonstrated potentials in the present study. Further studies are suggested by incorporating various level of flour in food formulation to enrich food quality.

Knowledge Management: Journal