Fortification of Chocolate with Jackfruit (Artocarpus heterophyllus Lam.) Seed Powder: Qualitative and Storage Studies

Author: Neelamanidurga D., Swami D.V., Ashok P. and Salomisuneetha D.R.

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Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is one of the most underutilized fruit and producing maximum yield than any other tree specie. Jackfruit seed contains lignins, isoflavones, saponins, all phytonutrients and it had numerous health benefits such as anti cancer to anti hypertensive, anti aging, anti oxidant, anti ulcer and many others. Due to high perishable nature and lack of postharvest techniques we didn’t enjoy the taste of jackfruit seeds throughout the year. Nutrients and flavour of jackfruit seeds which are more helpful to human health are available by value addition through fortification of chocolate with jackfruit seed powder. The experiment was conducted in Completely Randomized Design with eight treatments and three replications. In this experiment chocolate has been prepared by incorporation of jackfruit seed powder with different levels (5g, 10g, 15g, 20g, 25g, 30g and 35g) by using double boiling method. Then the moulded chocolates were wrapped with aluminum foil and studied the storage life (up to 2 months) of chocolate. During storage period, qualitative parameters like moisture content (%), Total soluble solids (○Brix), titratable acidity (%), total sugars (%), reducing sugars (%), non reducing sugars (%), Protein content (%) and sensory parameters like appearance, texture, colour, taste, flavour and overall acceptability based on hedonic scale were recorded at every 15 days interval. The findings revealed that, lowest moisture content (2.17%), titratable acidity (1.08%) and highest total soluble solids (68.26°Brix), reducing sugars (2.79%), total sugars (44.92%) were recorded in T2 (10g incorporation of jackfruit seed powder) and highest protein content (13.37%) was recorded in T7 (with 35g jackfruit seed powder) jackfruit seed powder chocolate which was stored under refrigerated condition. Finally incorporation 10g of jackfruit seed powder chocolate was found to be the best among all treatments.

Keywords

Jackfruit, jackfruit seed powder, cocoa butter, cocoa powder, different levels, fortification

Conclusion

The experiment was carried out with 8 treatments and 3 replications. In the experiment, different levels of jackfruit seed powder was incorporated in chocolate and prepared chocolates were stored at 4°C up to 2 months. During storage period, qualitative and sensory parameters were recorded at 15 days interval from initial day to 60th day. Among all the treatments, incorporation of 15g of seed powder chocolate was the best in both qualitative and sensory parameters and gaining highest benefit cost ratio (1.43).

References

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How to cite this article

Neelamanidurga D., Swami D.V., Ashok P. and Salomisuneetha D.R. (2023). Fortification of Chocolate with Jackfruit (Artocarpus heterophyllus Lam.) Seed Powder: Qualitative and Storage Studies. Biological Forum – An International Journal, 15(2): 107-111.