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Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi

Received: 14 June 2017     Accepted: 18 July 2017     Published: 12 December 2017
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Abstract

The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.

Published in International Journal of Science and Qualitative Analysis (Volume 3, Issue 4)
DOI 10.11648/j.ijsqa.20170304.12
Page(s) 42-48
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Khoa, Jackfruit Seed Flour, Burfi, Nutritional, Sensory and Texture Properties

References
[1] AOAC (1980). Official methods of analysis. Association of official analytical chemists, Washington, D. C.
[2] Charis K. R, Umadevi S. Hiremath, Anitha S (2015) Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. Journal of Food and Nutrition Sciences. Vol. 3, pp. 108-113.
[3] Gargade, D. A. (2004): Use of orange concentrate in the proportion of burfi. M.Sc. (Agri.) Thesis submitted to Dr. moisture content PDKV., Akola (M.S.) India.
[4] Haq N (2006). Jackfruit (Artocarpus heterophyllus). Southampton Centre for Underutilised Crops, University of Southampton. Southampton, UK.
[5] Morton J, Julia F, Miami F.L (1987). Jackfruit (Artocarpus heterophyllus). In: Fruits of warm climates, pp. 58 – 64.
[6] Omale J, Friday E (2010). Phytochemical composition, bioactivity and wound healing potential of Euphorbia Hetero phyllas (Euphorbiaceae) leaf extract. International Journal of Pharmaceutical and Biomedical Research (1) 54–63.
[7] Rajarajeswari H and Jamuna P. The Ind J Nutr Dietetics (1999). A study on a nutritional and functional properties analysis of jackfruit seed flour and value addition to biscuits. IJRET, vol 4, ISSN: 2278-0181.
[8] Sidhu A. S. (2012). Jackfruit improvement in the asia‐pacific region a status report, IIHR 1‐20.
[9] Shiresha Vilas D and Rupali S (2014) Formulation and evaluation of dates and flaxseed incorporated burfi Department of Clinical Nutrition and Dietetics, Dr. B.M.N College of Home Science 338, R. A Kidwai Road, Matunga, Mumbai.
[10] Singh A, Kumar S, Singh I.S (1991). Functional properties of jackfruit seed flour. Lebensm – Wissu Technol 24:373 – 4.
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    Nilanjana Nandlal Dey, Bijal Keyur Amin. (2017). Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. International Journal of Science and Qualitative Analysis, 3(4), 42-48. https://doi.org/10.11648/j.ijsqa.20170304.12

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    ACS Style

    Nilanjana Nandlal Dey; Bijal Keyur Amin. Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. Int. J. Sci. Qual. Anal. 2017, 3(4), 42-48. doi: 10.11648/j.ijsqa.20170304.12

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    AMA Style

    Nilanjana Nandlal Dey, Bijal Keyur Amin. Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. Int J Sci Qual Anal. 2017;3(4):42-48. doi: 10.11648/j.ijsqa.20170304.12

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  • @article{10.11648/j.ijsqa.20170304.12,
      author = {Nilanjana Nandlal Dey and Bijal Keyur Amin},
      title = {Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi},
      journal = {International Journal of Science and Qualitative Analysis},
      volume = {3},
      number = {4},
      pages = {42-48},
      doi = {10.11648/j.ijsqa.20170304.12},
      url = {https://doi.org/10.11648/j.ijsqa.20170304.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20170304.12},
      abstract = {The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.},
     year = {2017}
    }
    

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    AB  - The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.
    VL  - 3
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Author Information
  • Smt Kamlaben Pursotambhai Patel College of Home Science, Laboratory of Foods and Nutrition, Anand People’s Medicare Society, Sardar Patel University, Gujarat, Anand, India

  • Smt Kamlaben Pursotambhai Patel College of Home Science, Laboratory of Foods and Nutrition, Anand People’s Medicare Society, Sardar Patel University, Gujarat, Anand, India

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