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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 3058-3066
DOI: https://doi.org/10.20546/ijcmas.2018.705.357


Effect of Processing on Storage and Microbial Quality of Jackfruit (Artocarpus heterophyllus Lam.) Seed Flour
Sylvia Borgis1*, Pushpa Bharati1 and Geeta Shirnalli2
1Department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad- 580 005, Karnataka, India
2Department of Agricultural Microbiology, College of Agriculture, University of Agricultural Sciences, Dharwad-580 005, Karnataka, India
*Corresponding author
Abstract:

Jackfruit is seasonal and possesses 100-400 seeds. Impact of processing on storage and microbial quality of jackfruit seed flour was investigated. Hard variety of jackfruits was procured from UAS, Dharwad campus. Seeds separated, processed employing: boiling, pressure cooking, pan roasting, microwave roasting, baking. Seeds were chopped, dried and milled to flour. Fifty grams of flour were packed in two packaging material-160 gauge polyethylene and foil-coated aluminium pouches. Samples were withdrawn at 15 days interval and assessed for infestation, colour and moisture. Microbial analysis for bacteria, fungi and E. coli was carried out monthly. No color change, visual infestation was observed. Flour stored in polyethylene pouches (11.26%) had significantly higher moisture content than foil-coated aluminium pouches (10.96%). Pressure cooking (12.76%) and boiling (12.72) had significantly higher moisture, followed by unprocessed (11.69%). Flour packed in polyethylene pouches had significantly higher number of bacterial and fungal colony than foil-coated aluminium pouches. Pressure cooked seed flour harboured significantly higher bacterial and fungal colony (18.79ËŸ101 and 13.68ËŸ101cfu/g respectively), followed by boiled and unprocessed. Pan roasted seed flour contained significantly lower bacterial (10.07ËŸ101cfu/g) and fungal colonies (8.39ËŸ101cfu/g). E. coli were not detected. Increased moisture and microorganisms was within permissible limit. Hence, jackfruit seed flour has good storage stability.


Keywords: Jackfruit (Artocarpus heterophyllus Lam.), Seed flour
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How to cite this article:

Sylvia Borgis, Pushpa Bharati and Geeta Shirnalli. 2018. Effect of Processing on Storage and Microbial Quality of Jackfruit (Artocarpus heterophyllus Lam.) Seed Flour.Int.J.Curr.Microbiol.App.Sci. 7(5): 3058-3066. doi: https://doi.org/10.20546/ijcmas.2018.705.357