The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.
| Published in | International Journal of Science and Qualitative Analysis (Volume 3, Issue 4) |
| DOI | 10.11648/j.ijsqa.20170304.12 |
| Page(s) | 42-48 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Khoa, Jackfruit Seed Flour, Burfi, Nutritional, Sensory and Texture Properties
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APA Style
Nilanjana Nandlal Dey, Bijal Keyur Amin. (2017). Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. International Journal of Science and Qualitative Analysis, 3(4), 42-48. https://doi.org/10.11648/j.ijsqa.20170304.12
ACS Style
Nilanjana Nandlal Dey; Bijal Keyur Amin. Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. Int. J. Sci. Qual. Anal. 2017, 3(4), 42-48. doi: 10.11648/j.ijsqa.20170304.12
AMA Style
Nilanjana Nandlal Dey, Bijal Keyur Amin. Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi. Int J Sci Qual Anal. 2017;3(4):42-48. doi: 10.11648/j.ijsqa.20170304.12
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Download@article{10.11648/j.ijsqa.20170304.12,
author = {Nilanjana Nandlal Dey and Bijal Keyur Amin},
title = {Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi},
journal = {International Journal of Science and Qualitative Analysis},
volume = {3},
number = {4},
pages = {42-48},
doi = {10.11648/j.ijsqa.20170304.12},
url = {https://doi.org/10.11648/j.ijsqa.20170304.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20170304.12},
abstract = {The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.},
year = {2017}
}
TY - JOUR T1 - Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi AU - Nilanjana Nandlal Dey AU - Bijal Keyur Amin Y1 - 2017/12/12 PY - 2017 N1 - https://doi.org/10.11648/j.ijsqa.20170304.12 DO - 10.11648/j.ijsqa.20170304.12 T2 - International Journal of Science and Qualitative Analysis JF - International Journal of Science and Qualitative Analysis JO - International Journal of Science and Qualitative Analysis SP - 42 EP - 48 PB - Science Publishing Group SN - 2469-8164 UR - https://doi.org/10.11648/j.ijsqa.20170304.12 AB - The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets. VL - 3 IS - 4 ER -
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