Year: 2026 | Month: June | Volume 16 | Issue 1
Development of Tender Jackfruit Flour and Study of its Physico-chemical and Functional Properties
Tejaswini Chandrakant Khole and Shrikant Baslingappa Swami*
DOI:June
Abstract:
In the present study effect of different drying temperatures (40°C, 50°C, and 60°C) for times (14, 12, and 10 hours, respectively) on the quality of tender (unripe) and jackfruit flour. Higher temperatures adversely affected the nutritional quality of the product. The Effect of physicochemical properties Moisture, Protein, Fat, Ash, Fiber, Carbohydrate, Energy, Water absorption capacity, Oil absorption capacity, Bulk density, Total Sugar, Reducing Sugar, Titrable Acidity, Colour. The optimal drying condition was identified as 50°C for 12 hours, which yielded the best retention of physico-chemical and functional properties. The optimized flour contained 5.72% moisture, 2.75% ash, 9.1% protein, 0.98% fat, 13.02 % fiber, 68.71 % carbohydrates, and an energy value of 320.2 Kcal. Functional and chemical analyses revealed a bulk density of 0.64 g/ml, water absorption capacity of 3.48 g/ml, oil absorption capacity of 3.08 g/ml, pH of 5.74, TSS of 6.7 °Brix, titratable acidity of 0.16%, total sugars of 38.01%, reducing sugars of 5.9%, and a browning index of 0.042 was observed at the optimal drying condition.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
