Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour

Abstract

Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, 0.68% and 2.50% of fiber, respectively. Incorporation of JSF reduced the baking property and dough expansion but the nutritional quality of the composite bread with JSF substitutions were improved; particularly better in the fiber content and calorie values as compared with whole wheat flour bread. From the sensory analysis a significant decrease in color, flavor, texture, and taste of the developed breads was observed with the increase of seed flour substitution; although the overall acceptability of 5% and 10% substitution was comparatively better than other samples. Sensory evaluation also showed that the increase of seed flour substitution was proportionally related to hardness. Panelist commented that texture of bread from higher level of JSF substitution was hard, dry and sandy. During three days of storage at ambient and refrigerated condition, hardness of composite bread was increased and springiness was gradually decreased with the increase of substitution level of JSF. Overall the study concluded that although the 5% and 10% composite bread was significant in most sensory attributes, but the 10% substitution retained much nutritional composition and gave the bread with most acceptability.

Keywords: composite bread, jackfruit seed flour (JSF), sensory attributes

Cite this Article

ZubairMA, EsitaFA, HaqueMA et al.Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour. Research & Reviews: Journal of Food Science and Technology. 2017; 6(2): 40–48p.