Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour

Abstract

The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.