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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 5
First page : (843) Last page : (847)
Article doi: : http://dx.doi.org/10.18782/2320-6852

Development and Quality Evaluation of Jackfruit Based Baked Rusk

Ambika Sahoo and Suma Divakar*

Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, 695522
*Corresponding Author E-mail: divakarsuma67@gmail.com
Received: 3.09.2018 | Revised: 30.09.2018 | Accepted: 7.10.2018  

 ABSTRACT

Use of refined flours in baked products is realized to be harmful to the body. However, refined flours cannot be totally done away with, owing to their functional qualities. Recent efforts in  baking industry has been on incorporating composite flours of nutritional signicance. One such effort was attempted here to standardize a jackfruit based baked product with shelf life and commercial value. Jackfruit is an under exploited crop commercially. The traditional uses of the  fruit has caused saturation among common man. Realising the demand for baked products, Rusk was proposed to be standardized, with different combinations of refined flour and jackfruit bulb flour. Formulation T6 with the combination of jackfruit bulb flour and refined flour in the ratio 20:80 was adjudged as the best treatment by the sensory panel.

Key words: Raw jackfruit flour Rusk, Koozha, Composite flour, Sensory evaluation.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Sahoo, A. and Divakar, S., Development and Quality Evaluation of Jackfruit Based Baked Rusk, Int. J. Pure App. Biosci.6(5): 843-847 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6852