Development of raw jackfruit based noodles

Abstract

Underexploited jackfruit can be better utilised, if consumer acceptable products like noodles can be prepared from this\rfruit. Jackfruit bulbs and seeds were subjected to different treatments for preparation of flour. Bulbs and seeds were\rstandardised for optimum width, blanching, immersion in different media, drying and milling. Composite flour was\rprepared by mixing refined flour, bulb flour and seed flour in different combination (40:30:30, 50:25:25, 50:30:20,\r50:40:10, 50:10:40, 50:20:30). Noodles were extruded from these combinations. Noodles were evaluated for sensory\rparameters. Sensory scores indicated that combinations T5 (50:10:40) and T6 (50:20:30) were highly acceptable. Therefore\rnoodles prepared with substituted jackfruit flour were found to be feasible. This nutrient rich noodles will be good\rsource of instant food for all age group people.