PROCESSING AND VALUE ADDITION OF JACKFRUIT (Artocarpus heterophyllus. Lam.)

155 Pages·2016·3.71 MB·English

PROCESSING AND VALUE ADDITION OF JACKFRUIT
(Artocarpus heterophyllus. Lam.)

A thesis
Submitted to the
Assam Agricultural University

In partial fulfillment of the requirements for the degree of

Doctor of Philosophy (Home Science)
in
FOOD SCIENCE AND NUTRITION

By
Barnali Baruah
Regd. No. 09-H(D)-01

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
Faculty of Home Science
Assam Agricultural University, Jorhat
January, 2014
ASSAM AGRICULTURAL UNIVERSITY
Faculty of Home Science

CERTIFICATE - I

This is to certify that the thesis entitled “Processing and Value Addition of
Jackfruit (Artocarpus heterophyllus. Lam.)” submitted to the Faculty of Home Science, Assam
Agricultural University, in partial fulfilment for the degree of Doctor of Philosophy (H.Sc.) in
Food Science and Nutrition is a record of research work carried out by Barnali Baruah under
my personal supervision and guidance.
All help received by her have been duly acknowledged.
No part of this thesis has been reproduced elsewhere for any degree.

Dated : Jorhat (Mridula Saikia Barooah)
Major Adviser
The ……….July, 2014
Department of Food Science and Nutrition
Faculty of Home Science
Assam Agricultural University
Jorhat 785 013
CERTIFICATE - II

This is to certify that the thesis entitled “Processing and Value
Addition of Jackfruit (Artocarpus heterophyllus. Lam.)” submitted by Barnali
Baruah, Roll No. 09-H(D)-01 to the Assam Agricultural University in partial
fulfilment of the requirement for the degree of Doctor of Philosophy (H.Sc.) in the
discipline of Food Science and Nutrition has been examined and approved by the
Student‟s Advisory Committee after viva-voce.
_____________________ _____________________
(Mridula S. Barooah) (External Examiner)
Major Adviser
&
Chairman Board of Examiners
Members of the Advisory Committee:

1. ______________________
(Ruma Bhattacharyya)

2. ______________________
(Mamoni Das)
3. ______________________
(Sheriful Alam)

4. ______________________

(Pranati Das)
___________________

(C. Hazarika)
(P. Das)
Director
Principal Scientist & Head
Post-Graduate Studies
Deptt. of Food Science and Nutrition
Assam Agricultural University
Assam Agricultural University
Jorhat-785 013 (Assam)
Jorhat-785 013 (Assam)
ACKNOWLEDGEMENT

The author is inexplicably grateful and deeply indebted to her Major Advisor Dr,
Mridula Saikia Barooah, Professor, Department of Food Science and Nutrition, College of
Home Science, Assam Agricultural University, Jorhat for her valuable guidance through
constructive suggestion, instructive advice with tremendous encouragement evinced
throughout the investigation and in the preparation of this manuscript.
The author expresses her sincere gratitude to the members of the Advisory Committee
Dr. Ruma Bhattacharyya, Professor, Department of Food Science and Nutrition, Faculty of
Home Science, Assam Agricultural University, Jorhat, Dr. Mamoni Das, Associate
Professor, Department of Food Science and Nutrition, Faculty of Home Science, Assam
Agricultural University, Jorhat, Dr. Pranati Das, Principal Scientist and Head, Department
of Food Science and Nutrition, Faculty of Home Science, Assam Agricultural University,
Jorhat and Dr. Sheriful Alam, Associate Professor, Department of Horticulture,, Assam
Agricultural University, Jorhat for their valuable suggestions and timely help.
She at the same time wishes to record her deep sense of indebtness to Dr. Khitish
Chandra Dutta, Associate Professor, Department of Agricultural Statistics, Assam
Agricultural University, Jorhat for his valuable suggestions regarding the statistical
analysis.
The author is highly obliged to Dr. Satvinder Kaur, Dean, Faculty of Home Science,
Assam Agricultural University, Jorhat and Dr. Chandan Hazarika, Director, Directorate of
Post Graduate Studies, Assam Agricultural University, Jorhat for their endeavors and
valuable suggestions regarding academic and administrative matters.
The author extends her obligation to Dr. Basanti Baroova, Retired professor,
Department of Food Science and Nutrition, Dr. Nilima Neog, Guest faculty, Department of
Food Science and Nutrition and to late Dr. Madhurima Chaliha Kalita, Ex. Professor,
Department of Food Science and Nutrition for their valuable suggestions during the study.
The author expresses her sincere thanks to Manab Dutta for maintaining a very
cordial atmosphere for working in the laboratory of Department of horticulture, Assam
Agriculture University and his unconditional help and cooperation.
She remains indebted to all the staff members especially Kalpana baidew, Bhubanda,
Pronita baidew, Bubulda of the Department of Food Science and Nutrition, Faculty of
Home Science, Assam Agricultural University, Jorhat for their timely suggestion and help
during the course of this investigation.
She owes her warm sense of gratitude and heartful indebtness to her Husband Dr.
Kaushik Das and her son for their support and constant inspiration which were the force
behind this effort to carry out this investigation. The author feels it a pleasure to record her
appreciation for her mother Punya Prabha Baruah and mother-in-law Ms. Bina Das for
their affectionate company, encouragement and cooperation.
Her open hearted thanks to Ananya, Shubhaluxmi, Inee, Sarmistha, Juli and
Pranjal and for all their help and encouragement. The authoress is grateful to Kusumi Gogoi,
Geeta Devi Chetia, Sonju Bora,Prandip Bania, Dhiren Gogoi and Bulu Baideu for their
help in the time of dire necessity. The author also wishes to place on record her sincere thanks
to all her well wishers and officials who offered their help during various stages of the
research work whose contribution could not be individually acknowledged.
Lastly the authoress also expresses her gratefulness to Munin and Tarun for printing
out this manuscript meticulously.

Dated, Jorhat
The July, 2014 The Author
ABSTRACT

A series of laboratory experiments were carried out to study the
prospects of processing and value addition of jackfruit (Artocarpus heterophyllus Lam).
Initially, five widely grown indigenous jackfruit genotypes of Assam i.e. Dhol Kathal,
Nohoru-phutia Kathal, Pat-kathal, Mridongia Kathal and J-5 were collected and among
these, Dhol Kathal having superior pulp quality and seed yield, which was selected for
further evaluation. The study was confind under four well defined separate aspects i.e.
1) Study on physico-chemical composition of jackfruit seed and pulp 2) Standardization
of seed-flour extraction process and quality assessment of seed-flour stored in different
packaging materials 3) Incorporation of jackfruit seed flour in different baked products
and study of their quality characteristics 4) Standardization of processing methods for
jackfruit pulp-products and their quality assessment.
Crude protein, crude fat, ash, crude fiber, iron and total sugar contents of
jackfruit pulp was recorded to be 1.74 (g/100g), 0.28 (g/100g), 1.26 (g/100g), 1.30
(g/100g), 0.70 (mg/100g) and 18.52 (g/100g) respectively, whereas for seed these were
9.18 (g/100g), 1.28 (g/100g), 1.34 (g/100g), 1.68 (g/100g), 1.84 (mg/100g) and 7.32
(g/100g) respectively.
Two different seed flour extraction methods for raw (Flour I) and heat
processed seeds (Flour II) were standardized. Between Flour I and Flour II, no
significant difference in nutrient contents was observed, however, they differed
significantly in their functional properties. Heat processing significantly improved the
functional properties rendering the Flour II suitable for use in bakery industry.
Flour I and Flour II were further stored for 180 days in three different
packaging materials viz. Laminated Aluminum (LA) foil pouches (100G), Polyethylene
tetraphthalate (PET) containers and Poly propylene (PP) pouches (100 microns). The
moisture content of Flour I stored in PP pouch was increased from 6.09% to 14.14%
whereas in Flour II it was increased from 6.13% to 11.77%. In all the packaging
materials, Flour II exhibited better storage quality. This flour can be stored safely for
180 days in LA foil pouches, 90 days at PET container and PP pouches, whereas Flour I
can be kept better only for 90 days and 30 days in LA foil pouches and PP pouches,
respectively.
Wheat flour was successfully substituted up to 50% and 60% by Flour II
in biscuits and cakes respectively with acceptable sensory qualities. Nutritional and
sensory qualities remained unaltered up to 180 days and 30 days in Flour II
incorporated biscuits cakes respectively.
Processing methods of toffee, leather and jam prepared from jackfruit
pulp were standardized. With the increase in pulp percentage in jackfruit toffee, a
marked decrease in sensory scores (texture, hardness, taste, smell and over all
acceptability) were observed. Toffee with 10% jackfruit pulp recorded the highest mean
sensory score (7) for overall acceptability. Though there was a significant change in
moisture content of toffee from initial (7.73%) to 180 days storage (8.63%) period, the
other nutritional and sensory parameters showed no significant change during storage.
The texture of the leather was not affected by the increase in sugar
content, however 5% added sugar level got the highest sensory score for taste (8.8) as
compared to 10% (6.6) and 15% (5.4) level in 9 point Hedonic scale. Drying method
had a pronounced impact on the moisture content, taste and aroma of jackfruit leather.
The sundried leather had a higher percentage of moisture content (12.56) as compared
to oven dried (9.38) one. Moreover, the sundried leather obtained a significantly lower
sensory score. Jackfruit leather was found to be a shelf stable product in terms of
nutritional and sensory quality.
The processing method for jackfruit jam was standardized to meet the
FPO specification for fruit jam. The sensory and nutritional qualities were observed to
be intact during 180 days of storage period.
From the study it can be concluded that there is immense scope for
product development from jackfruit and enhancing farm income through
entrepreneurship and industrial exploitation of the fruit.
CONTENTS

Chapter Title Page
No. No.
I INTRODUCTION 1-4
II REVIEW OF LITERATURE 5-24
2.1 History of jackfruit 5
2.2 Botany of jackfruit 6
2.3 Production of jackfruit 7
2.4 Nutritional significance of jackfruit 8
2.5 Post – harvest processing of jackfruit into different value 10
added products
2.6 Compositional changes during processing, packaging and 19
storage
2.7 Jackalin and AIDS Research 23
III MATERIALS AND METHODS 25-41
3.1 Materials 5
3.2 Methods 26
3.2.1 Collection of jackfruit 26
3.2.2 Preparation of sample for physico-chemical evaluation 27
3.2.3 Determination of nutrient composition of jackfruit pulp 27
and seed
3.2.4 Standardization of seed flour processing method 30
3.2.5 Seed flour quality assessment 33
3.2.6 Optimization of seed flour incorporation to bakery 35
products
3.2.7 Standardization of processing methods for value added 36
products from jackfruit pulp
3.2.8 Statistical analysis 40

Chapter Title Page No.
No.
IV EXPERIMENTAL FINDINGS AND DISCUSSION 42-103
4.1 Evaluation of the physico-chemical composition of 42
jackfruit seed and pulp
4.2 Standardization of seed-flour extraction process and 49
quality assessment of seed-flour stored in different
packaging materials
4.3 Incorporation of jackfruit seed flour in different baked 76
products and their quality assessment
4.4 Standardization of processing methods for jackfruit pulp- 92
products and their quality assessment
V SUMMARY AND CONCLUSION 104-110
BIBLIOGRAPHY 111-123
APPENDIX i-iv