STUDY ON THE PROCESSING AND PRESERVATION OF JACKFRUIT BISCUITS
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Authors
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T.UMA MAHESWARI*, M. RAJKUMAR and VIDHU VALSAN
Department of Horticulture, Faculty of Agriculture Annamalai University, Annamalainagar- 608 002
Keywords:
Jackfruit Biscuits, Preservation, ProcessingAbstract
The study on processing of jackfruit biscuit was carried out during the year 2018 in a Completely
Randomized Design with four formulations (33%, 31%, 29% and 27% of wheat flour concentrations for 500g of
jackfruit pulp). The effect of processing on the nutritional quality, sensory quality, shelf life and cost economics
were calculated. The formulation,T3 ( Jackfruit with 29% of wheat flour) was evaluated as the best treatment
when compared to other formulations with moisture content of 12.87%, fat content of 2.87g and a protein
content of 5.87g in 100g portion of the biscuits. The formulation T3 was found to have a maximum shelf life
period of five months. The average sensory scores for taste (8.6), colour (8.4), flavour (8.4) and overall acceptability
(8.5) of jackfruit biscuits were initially maximum in the same treatment. Cost of production of one kg of the
biscuits was Rs.72 with a benefit-cost ratio of 1.62.
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