Food Science Research Journal

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Development and Physico-Chemical Evaluation of Spaghetti Enriched with Jackfruit Seed Flour


Affiliations
1 Maharashtra Institute of Technology, Aurangabad (M.S.), India
2 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
     

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Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit (Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition. This study was done to prepare spaghetti by using jackfruit seed flour. Jackfruit seed flour is used in proportion i.e. 5, 10, 15, 20, 25 with whole wheat flour. Name given to this sample is T0 for control, T1, T2, T3, T4 and T5. All samples are acceptable by panel members from department. Packaging material study for powder done by using high density polyethylene and Aluminium laminated pouches by storing at ambient and refrigeration temperature, then observes that Aluminium laminated pouches at refrigeration temperature is suitable for jackfruit seed flour. Cooking characteristics determined in which cooking time, cooked weight, cooking loss and water absorption capacity increases when incorporation level get increased. Finally concluded that when jackfruit seed flour is used blending with wheat flour then increases nutrition composition of product.

Keywords

Blending, Extruded, Jackfruit, Nutritional, Spaghetti.
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  • Development and Physico-Chemical Evaluation of Spaghetti Enriched with Jackfruit Seed Flour

Abstract Views: 351  |  PDF Views: 0

Authors

H. Mandave Prajakta
Maharashtra Institute of Technology, Aurangabad (M.S.), India
K. P. Babar
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India
D. T. Bornare
Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), India

Abstract


Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit (Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition. This study was done to prepare spaghetti by using jackfruit seed flour. Jackfruit seed flour is used in proportion i.e. 5, 10, 15, 20, 25 with whole wheat flour. Name given to this sample is T0 for control, T1, T2, T3, T4 and T5. All samples are acceptable by panel members from department. Packaging material study for powder done by using high density polyethylene and Aluminium laminated pouches by storing at ambient and refrigeration temperature, then observes that Aluminium laminated pouches at refrigeration temperature is suitable for jackfruit seed flour. Cooking characteristics determined in which cooking time, cooked weight, cooking loss and water absorption capacity increases when incorporation level get increased. Finally concluded that when jackfruit seed flour is used blending with wheat flour then increases nutrition composition of product.

Keywords


Blending, Extruded, Jackfruit, Nutritional, Spaghetti.

References