processing and utilization of jack fruit seeds for value addition

155 Pages·2017·5.19 MB·English

PPRROOCCEESSSSIINNGG AANNDD UUTTIILLIIZZAATTIIOONN OOFF JJAACCKK FFRRUUIITT
SSEEEEDDSS FFOORR VVAALLUUEE AADDDDIITTIIOONN

PPRRAATTHHIIMMAA,, KK..SS..
PPAAKK 66119911

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BANGALORE 560 065
2008
PPRROOCCEESSSSIINNGG AANNDD UUTTIILLIIZZAATTIIOONN OOFF JJAACCKK FFRRUUIITT
SSEEEEDDSS FFOORR VVAALLUUEE AADDDDIITTIIOONN

PPRRAATTHHIIMMAA,, KK..SS..
((PPAAKK 66119911))

Thesis submitted to the
University of Agricultural Sciences, Bangalore
in partial fulfillment of the requirements
for the award of the degree of
Master of Science (Agriculture)
in
FOOD SCIENCE AND NUTRITION

Bangalore July, 2008
Affectionately Dedicated
To My Beloved Parents
Sri Shivayogi K.R. and
Smt. Basamma K.G.
Sister Sheela and
Brother Girish
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
BANGALORE - 560 065

CERTIFICATE

This is to certify that the thesis entitled “Processing and utilization of
jack fruit seeds for value addition” submitted by Ms. PRATHIMA,
K.S., PAK 6191, in partial fulfillment of the requirements for the degree
of Master of Science (Agriculture) in Food Science and Nutrition
of the University of Agricultural Sciences, GKVK, Bangalore is a record of
bonafide research work done by her during the period of her study in this
University under my guidance and supervision and the thesis has not
previously formed the basis for the award of any degree, diploma,
associateship, fellowship or other similar titles.

Bangalore (Dr. Neena Joshi)
July, 2008 Major Advisor
UAS, Bangalore-560 065.

APPROVED BY
Chairman : _____________________________
(Dr. Neena Joshi)
Members : 1. _____________________________
(Dr. Sunanda Sharan)
2. _____________________________
(Dr. K. Geetha)
3. _____________________________
(Mr. R. Chandru)
4. _____________________________
(Mr. K.B. Munishamanna)
ACKNOWLEDGEMENT
It is my pleasure to glance back and recall the path one traveled during the day
of hard work and perseverance. This thesis is the result of two years of work whereby I
have been accompanied, supported and guided by many people. It is my heart’s turn to
express my deepest sense of gratitude to all of those who directly and indirectly helped
me in this endeavor.
I express my profound indebtedness and deep sense of gratitude to my chairman
Dr. Neena Joshi, Prof. Dept of Food Science and Nutrition, University of Agricultural
Sciences, GKVK, Bangalore for her for her guidance.
I would like to thank the members of my advisory committee
Dr. Sunanda Sharan, Professor and Head, Department of Food Science and nutrition ,
University of Agricultural Sciences, GKVK, Bangalore, Dr. K. Geetha, Associate Prof.
FTI, UAS, Hebbal, GKVK, Bangalore, who provided all kind of support to me in
completion of post-graduate study.
It gives me immense pleasure to express my heartfelt thanks to the members of
my advisory committee Mr. R. Chandru, Associate Prof. Post harvest technology
scheme and Mr. K.B. Munishamanna, Associate Prof. Post harvest technology scheme,
University of Agricultural Sciences, GKVK, Bangalore.
I express my deep sense of gratitude to Dr. Kamal G. Nath, Professor,
Department of Food Science and nutrition, UAS, GKVK, Bangalore, for her
cooperation and guidance in conduct of my research work.
I also express my deep sense of gratitude to Dr. Ranganna, B., Professor, and
Head, Post harvest technology scheme, UAS, GKVK, Bangalore, for permitting to
conduct my research work.
I wish to convey my heartfelt thanks to teaching and non teaching staff
members of Department of Food Science and Nutrition, University of Agricultural
Sciences, Bangalore, for their constant help and suggestions through my course of
investigation.
Selfless life is the dearest one on this planet. I can’t express more word of thanks
to my beloved mother Smt. Basamma, K.G. and my noble father Sri. Shivayogi, K.R.,
my sister Sheela, my brother Girish, Nandish, Prasanna, Lingu, Hemanth, my uncles
Mahesh, Prakash, Siddhangowda, Kumar, Prakash and aunts Swarna, Gowaramma,,
Savithra, Saroja, Leela, Prema for their boundless love, abundant affection and
continuous encouragement. I sustain myself and gratitude can’t be repaid through
words.
I use this opportunity to sincerely thank my dearest Seniors and classmates
Mamatha, Anawara, Veena, Chetu, Lachu, Jyothi, Anitha, Rashmi, Pushpa, Vani,
Gauthimi and Sumithra for their lovely friendship, help, care and for making the two
year study very much enjoyable and memorable.
Words could not help me when I need to thank my dear friends, Shilpa, Suvi
Sunitha, Geethu, Vani, Suvarna, Nuthi, Gayathri, Prapulla, Kanchi, Nitya and
Yadav, for the great support they gave me. I fondly thank my senior friends who
provided me their valuable guidance.
I would like to acknowledge my dearest companions my loving juniors Basu,
Deepa, choti, shilpa, shwetha, Gopi, Mohan and Deepthi for the valuable suggestions,
and constant moral support extended to me throughout my research.
I am overwhelmed with gratitude to all my respondents, without whose whole
hearted co-operation, this study would not have been fruitful. Most of all, I thank lord
almighty for the blessings showered and the helps received which enabled me to
complete this thesis work.
Finally, I thank to Sri Vinayaka Printers, for neat alignement, printout and
binding works.

Bangalore (Prathima, K.S.)
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July, 2008

THESIS ABSTRACT
Jack fruit (Artocarpus heterophyllus) is an important fruit crop of
karnataka. Jack fruit seeds are underutilized in both human and animal
nutrition due to lack of information about its nutritional potential. A
study was undertaken to develop and evaluate value added products
utilizing jack fruit seeds. Study was divided into two parts. First part
dealt with collection of information about utilization of jackfruit seeds by
habitual consumers of jack fruit (n=90). Majority of the respondents used
both fresh (84%) and dry jack fruit seeds (57%). Common reason for not
consuming seeds was that it was not a traditional practice. Most
respondents were not aware about the usage of seed flour. Second part of
study dealt with standardization of methods for extraction of seed flour
and starch; assessment of nutritional, physico chemical properties of and
product development from seed flour and starch in comparison with corn
flour. Seeds were procured from a local vendor. Results indicated that
seed flour contained higher proportions of protein, fat, energy, crude
fiber, ash, calcium, phosphorus and iron than the seed starch.
Functional properties – water/oil absorption, solubility, swelling power,
bulk density, gelatinization, foaming, emulsification- of seed flour were
better than seed starch and corn flour. Products like soup, fruit salad,
cutlet and baby corn manchurian which were developed by substituting
corn flour with jack fruit seed flour at different levels were on par with
same products prepared using corn flour for sensory attributes. There
were no significant differences between substitution levels (50 and 100
%). Cost of production of seed flour (Rs. 28/Kg) was significantly lower
than jack fruit seed starch (Rs. 122/Kg). Nutritional, functional and
sensory assessment of jack fruit seed flour suggests that it can be used
in various value added products and also as an alternate source for
starch.
Thesis Abstract
1.Title of The Thesis : “Processing and utilization of jack fruit
seeds for value addition”

2. Full name of Student : Prathima, K.S.
3. Name and Address of Major : Dr. Neena Joshi,
Advisor Professor,
Department of Food Science and Nutrition,
UAS, GKVK, Bangalore, 560 065.
4. Degree Awarded : M.Sc. (Agriculture)
5. Year of Award of Degree : 2008
6. Major Subject : Food Science and Nutrition,
7. Total No. of Pages in the Thesis : 116
8. No. of words in the Thesis Abstract : 305
9. No. of Tables in the Thesis : 20
10. No. of Figures in the Thesis : 13
11. No. of Appendices in the Thesis : 16
12. Signature of the Student :
__________________________
(PRATHIMA, K.S.)
14. Signature, Name and Address of the :
forwarding authority
__________________________
Dr. Sunanda Sharon,
Professor, and Head
Department of Food Science and Nutrition,
UAS, GKVK, Bangalore 560 065

CERTIFICATE
This is to certify that I have no objection for supplying to any scientist only one

copy of any part of the thesis at the time through reprographic process if necessary,
for rendering reference services in a library or documentation center.

Date:
Place: Bangalore ( PRATHIMA, K.S.)