International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 3305-3312

Nutritional and Sensory Evaluation of Jackfruit Rind Powder Incorporated with Cookies
H. N. Ramya*, S. Anitha and A. Ashwini
Department of food Science and technology, Agriculture College, Hassan, India
*Corresponding author

The main objectives of this study were to develop jackfruit-based high fiber cookies by utilizing jackfruit rind flour in cookies formulation, and to characterize physical properties of produced high fibre cookies. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three different ratios (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF. Cookies based on WF substituted with 5% JRF (T2), cookies based on WF substituted with 10% JRF (T3) and cookies based on WF substituted with 15% JRF (T4) were undergone proximate, physical and sensory analysis. The incorporation of JRF caused significant influence on sensory, physical and chemical attributes. Increasing the level of JRF incorporated into WF caused an increase in darkness of cookies samples, and decrease in their spread ratio compared to the control. Cookies samples substituted with 5% JRF had the highest mean scores of overall acceptances.

Keywords: Physico-chemical, Sensory analysis, High fibre cookies, Jackfruit rind

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How to cite this article:

Ramya, H. N., S. Anitha and Ashwini, A. 2020. Nutritional and Sensory Evaluation of Jackfruit Rind Powder Incorporated with Cookies.Int.J.Curr.Microbiol.App.Sci. 9(11): 3305-3312. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.