Rapid urbanization has brought changes in occupation pattern, people’s life style and family structure. Today, consumer demand is for much more than just safe and shelf stable food, they demand higher quality food with greater convenience. The aim of this study was to standardize the flour combination for the development of jackfruit seed powder extruded product that is similar to commercial kurkure, as it satisfies the function of convenience food, which is a non-traditional cereal-based food product that is becoming increasingly popular around the world for its nutritional benefits, palatability and convenience.. Product was prepared by extrusion cooking of maize grits, jackfruit seed powder and tapioca powder. The product was prepared at temperatures at barrel-1: 50°C, barrel-2: 75°C, barrel-3: 110°C temperatures and 12, 14 and 16 per cent of feed moisture content and stored in aluminium laminated polyethylene packages. The effect of extrusion was investigated in terms of expan

Extrusion, expansion ratio, bulk density, moisture content.

Among different levels of treatment combinations, flour combination (L1M2) of 75 per cent maize grits, 10 per cent jackfruit seed powder and 15 per cent tapioca flour preconditioned with 14 per cent feed moisture and extrusion at barrel-1:50 °C, barrel-2:75 °C, barrel-3:110 °C temperatures showed best results in all the physico-chemical and sensory quality. Thus jackfruit seed powder can also use for the production of extruded product.

Thejas Gowda K.S., Sadananda G.K., Laxman Kukanoor, Kirankumar Gorabal, Kiran Nagajjanavar, Sumangala Koulagi and Darshan M.B. (2021). Studies on Physical Properties and Organoleptic Qualities of Jackfruit Seed Powder based Extruded Product. Biological Fo