Loading...

Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

DOI: 10.18805/ajdfr.DR-1662    | Article Id: DR-1662 | Page : 471-475
Citation :- Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation.Asian Journal of Dairy and Food Research.2021.(40):471-475
K. Rammya Molu, C.L. Sharon, Seeja Thomachan Panjikkaran, E.R. Aneena, P.S. Lakshmy, E.M. Nivya, C.R. Rajeesha ramya.bvraisf@gmail.com
Address : Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara-680 656, Kerala, India.
Submitted Date : 31-03-2021
Accepted Date : 14-09-2021

Abstract

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed.
Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale.
Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1). 

Keywords

Chocolate Cocoa butter Organoleptic evaluation Roasted jackfruit seed flour

References

  1. A.O.A.C. (1980). Official and Tentative Methods of Analysis. (13th Ed.). Association of Official Analytical Chemists. Washington D.C., 1018p.
  2. APAARI [Asia-Pacific Association of Agricultural Research Institutions]. (2012). Jackfruit Improvement in the Asia Pacific Region - A Status Report. Asia-Pacific Association of Agricultural Research Institutions, Bangkok, Thailand, 182p.
  3. Ary, S.P. (2018). Process optimisation and shelf life study of jackfruit seed powder based chocolate. MSc. (Food Science and Technology) thesis, Banaras Hindu University, Varanasi, India, 75p.
  4. Azeez, O.S., Lasekan, O., Jinap, S. and Sulaiman, R. (2015). Physico- chemical properties of aminoacid profile and antinutritional factors in seeds of three Malaysian grown jackfruit cultivars. J. Food Agric. Environ. 13(2): 58-62.
  5. Buijsse, B., Feskens, E.J., Kok, F.J. and Kromhout, D. (2006). Cocoa intake, blood pressure and cardiovascular mortality: The Zutphen Elderly Study. Arch. Int. Med. 166(4): 411-417.
  6. Chowdhury, A.R., Bhattacharya, A.K. and Chattopudhyay, P. (2012). Study on functional properties of raw and blended jackfruit seed flour for food application. Indian J. Nat. Products Resour. 3(3): 94-99.
  7. Farm Guide. (2014). Area under crops 2012-13, Farm Information Bureau, Government of Kerala, 339p.
  8. Jellinek, G. (1985). Sensory Evaluation of Food: Theory and Practice. Ellis Horwood, Chichester, England, 596p.
  9. Mehta, M. (2017). Proximate analysis of branded chocolates. Glob. J. Res. 6(7): 2277-8160.
  10. Mirkovic, M., Seratlic, S., Kilcawley, K., Mannion, D., Mirkovic, N. and Radulovic, Z. (2018). The sensory quality and volatile profile of dark chocolate Enriched with encapsulated probiotic Lactobacillus plantarum bacteria. Sensors. 18(8): 2570.
  11. Moreno, M., Torrescasana, T., Salvadó, A.J. and Blanch, C. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food. Chem. 166: 125-132.
  12. Murcia, M.A. (2009). Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready to eat vegetables. Food Chem. Toxicol. 47: 2103-2110.
  13. Onwuka, U.N. and Abasiekong, K.S. (2006). Production and evaluation of chocolate bars from roasted and unroasted African breadfruit and bambara groundnut flours. J. Food Process. Pres. 30: 534-548.
  14. Pandeay, S. (2004). Value added products and byproducts from jack fruit, Ph. D. (HSc.) thesis, Kerala Agricultural University, Vellayani, Kerala, 308p. 
  15. Pandey, A. and Singh, G.  (2011). Development and storage study of reduced sugar soy containing compound chocolate. J. Food Sci. Technol. 48(1): 76-82.
  16. Rajarajeshwari, H. and Jamuna, P. (1999). Jackfruit seeds: Composition, functionality and use in product formulation. Indian J. Nutr. Dietetics. 36: 312- 319.
  17. Ravindran, A., Raman, M., Babu, N., Dinakaran, A., Sankar, T.V. and Gopal, T.K.S. (2020). Diet chocolates and replacement of cocoa powder with jackfruit seed powder. Food Nutr. Sci. 11: 220-233.
  18. Sadasivam, S. and Manickam, A. (1997). Biochemical Methods (2nd Ed.). New Age International Private Limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore, 254p.
  19. Shahanas, E. (2019). Process optimisation and quality evaluation of cocoa based chocolates. Ph.D. (Community Science) thesis, Kerala Agricultural University, Thrissur, India, 204p.
  20. Suzuki, M.R., Montanher, F.P., Visentainer, V.J. and Souza, E.N. (2011). Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands. Campinas. 31(2): 541-546.

Global Footprints