Potentiality of Jackfruit Seeds as a Nutritious Substitute for the Development of Ethnic Desserts

Author: Saranya S.T. and Krishnaja U.

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Abstract

The article discusses the potentialiating of using jackfruit seeds as a source of nutrition and as a substitute for flour in sweets and confectioneries. Jackfruit (Artocarpus heterophyllus) is an underutilized food source, belongs to moracea family and is native of Brazil. The jackfruit seeds are a significant source of nourishment, making up to 10-15% of the fruit's weight, but are often wasted due to challenges in processing and storage. The seeds can be roasted and ground into a powder that can be used as a substitute for flour in food industries. While the importance of desserts in a meal may vary among individuals, ethnicity, and cultures, they undeniably play a multifaceted role in enhancing the overall dining experience, adding sweetness, variety, and a sense of celebration to the table. Ada Pradhaman and Paalada is from Kerala cuisine and are the ethnic desserts made commonly on Onam and special occasions. In this study, three different processing treatments: Boiling and grinding, Drying and powdering, and flaking and two cooking methods were used to prepare the jackfruit seed base for this ethnic dessert mix. The treatment v1p2c1 and v2p2c1 samples from the varikka and koozha cultivars, respectively, had the highest scores in terms of appearance (8, 8.4), texture (8, 8.5), taste (7.9, 8.4), aroma (7.6, 8.3), mouthfeel (7.8, 8.3), and overall acceptability (7.9, 8.4)

Keywords

Jackfruit seeds, Ethnic, Dessert base, functional, sensory parameters

Conclusion

The research was aimed to evaluate the functional qualities and the sensory characteristics of the jackfruit seed-based dessert mix. The payasam has been a delicacy with flowable consistency and possesses pleasant caramel taste moreover it’s part of the culture in every celebration. Jackfruit seed has been used as a starch substitute for many confectioneries. Incorporating jackfruit seed flour for developing the ethnic dessert base provides a gluten free meal packed with high nutrients. The demand for delicious, nutrient-dense food that is also simple to make and eat is rising. The association between diet and disease is causing consumers to choose foods that are high in nutrients. Jackfruit seed can be used to develop value added novel products which can help to enhance the nutritional quality of food for human consumption. The sensory evaluation and functional qualities depicted that the v1p2c1 and v2p2c1 samples from the varikka and koozha cultivars, respectively, had the highest scores in terms of appearance, texture, taste, aroma, mouthfeel, overall acceptability, rehydration ratio, solubility index, and yield ratio. The results showed that jackfruit seed-based dessert base can be used as the main ingredient to develop dessert mixes

References

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How to cite this article

Saranya S.T. and Krishnaja U. (2024). Potentiality of Jackfruit Seeds as a Nutritious Substitute for the Development of Ethnic Desserts. Biological Forum – An International Journal, 16(3): 157-161