DEVELOPMENT OF JACKFRUIT SEED FLOUR INCORPORATED JACKFRUIT HALWA (Artocarpus Heterophyllus Lam)

K.N. SATHEESHAN¹*, B.R. SEEMA², A.V. MEERAMANJUSHA^3
1Department of Horticulture, Regional Agricultural Research Station, Kerala Agricultural University, Pilicode, 671310, Kerala, India
²Center of Excellence in Post-Harvest Technology, Regional Agricultural Research Station, Kerala Agricultural University, Pilicode, 671310, Kerala, India
³Department of Horticulture, Regional Agricultural Research Station, Kerala Agricultural University, Pilicode, 671310, Kerala, India
* Corresponding Author : ansabivi@gmail.com

Received : 15-11-2019     Accepted : 27-11-2019     Published : 30-11-2019
Volume : 11     Issue : 22       Pages : 9212 - 9215
Int J Agr Sci 11.22 (2019):9212-9215

Keywords : Jackfruit halwa, Commercial halwa, Proximate analysis, Sensory analysis
Academic Editor : Sarita Sahu
Conflict of Interest : None declared
Acknowledgements/Funding : Authors are thankful to Department of Horticulture, Regional Agricultural Research Station, Pilicode, Kerala Agricultural University, 671310, Kerala, India
Author Contribution : All authors equally contributed

This study was aimed at developing a healthy, diabetic friendly, low calorie recipe for jackfruit (Artocarpus heterophyllus Lam) halwa (sweet meat), involving ripe jack fruit, jack seed flour, virgin coconut oil, coconut milk, jaggery, honey and other natural ingredients, and evaluating its acceptability by consumers. Twelve untrained panelists performed sensory and general acceptability test using 9 points hedonic scale of jack halwa together with a commercial halwa as control. The results revealed significant difference in hedonic score between jackfruit halwa and control. Overall acceptability of jack halwa varied from 7.25 to 7.81 and control has 6.05. The organoleptic studies showed significant differences (P>0.05) in sweetness, aroma and color attributes between jackfruit halwa and the commercial halwa. Jackfruit halwa had mild yellow to brown color, it spread well and had strong jackfruit aroma compared to control. The panelists preferred the taste of jack fruit halwa prepared from jaggery than the sweetness of commercial halwa derived from cane sugar. Jack seed flour was subjected for proximate analysis and was added as an ingredient in different proportions. The study indicated that jack seed flour at 10.0% and fruit pulp at 90.0 percent yielded best results with respect to color, flavor, consistency and overall acceptability of the product by the panelists. The information obtained from this study concluded that jackfruit (A. heterophyllus) and its seed powder has exhibited favorable sensory attributes that can be used for making halwa and other processed products along with other natural ingredients to add value to the fruit.

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