Contemporary Research in India (ISSN ): Vol. 7: Issue: 4 December, 2017

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1 QUALITY EVALUATION OF RAW JACKFRUIT AND RICE BASED VERMICELLI Ajisha K. H. 1 (M Sc student), Dr. Sharon C. L. 2 Ph.D., Dr. Aneena E. R. 2 Ph.D., Dr. Seeja Thomachan. 2 PhD. 1 M Sc Community Science (Food Science & Nutrition), Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, KAU P.O. 2 Assistant Professor, Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, KAU P.O. Received: 18/11/2017 Edited: 24/11/2017 Accepted: 30/11/2017 Abstract: Jackfruit (Artocarpusheterophyllus L.), belongs to family Moraceae, is a largest and delicious tropical fruit in the world with Indian origin. It is a good source of protein, vitamin C, calcium and potassium. However, the fruit is perishable and cannot be stored for long time because of its inherent compositional and textural characteristics. The market potential of jackfruit can be promoted if the fruits are made available to the consumers in a ready to eat or ready to cook form throughout the year. So, the present work was undertaken to develop jackfruit based vermicelli by using raw jackfruit flour and rice flour. The sensory attributes were carried out by preparing payasam with the vermicelli. Based on organoleptic evaluation, mean score was maximum for vermicelli and payasamprepared by the combination of 60% raw jackfruit flour and 40 % rice flour with overall acceptability of 8.30 and 8.82 respectively. The nutritional value of best selected vermicelli observed to have energy ( Kcal/ 100g), carbohydrate (62.29g/100g) protein (2.24g/100g), fat (1.80g/100g) and fibre (2.2g/100g). The jackfruit based vermicelli was rich in calcium, iron, sodium and potassium of mg/100g, 6.64 mg/100g, mg/100g and mg/100g respectively.the selected jackfruit based vermicelli was shelf stable without any deterioration upto four month of storage in polyethylene pouches (250 gauges). Keywords: Raw jackfruit, vermicelli, organoleptic evaluation, nutrient analysis. Introduction Jackfruit (ArtocarpusheterophyllusLam.), belongs to the family Moraceae and is a native of India. It is the largest fruits among the world, which plays a pivotal role in nation s food and nutritional security. Amongst the enlightened population of Kerala, it is valued for its nutritional content and medicinal properties. Even though it enjoyed the status of a heavenly fruit in ancient periods, it has lost its status and is one of the most under exploited fruits in the state today. Kerala contributes million tons in total production [1] but greater per cent of its production is wasted because of the lack of processing units and marketing. Jackfruit having firm flesh is called varikkaand soft textured, fibrous and melting bulbs are referred to as koozha which is usually wasted[2]. Raw jackfruit is composed of nutritional and health promoting substances, especially minerals, antioxidant compounds, vitamins, folates, phytochemical components, dietary fibres and has relatively low calories [3]. Jackfruit is a health boon to mankind due to its multifaceted medicinal properties like anti-asthmatic activity, antioxidant, antibacterial, antifungal, anticancer, antimalarial, antidiarrhoel, antiarthritic, antiviral, antitubercular, antiatherosclerotic and wound healing effect [4].Jackfruit is considered as low glycaemic fruit, due to the collective contributions of dietary fibre, slow availability of glucose and presence of resistant starch granules [5]. Development of new products from the underexploited fruits by the application of modern technology is essential to boost the miracle of our processing sector and these products can attract UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

2 wider spectrum of consumer market. Value added products prepared from underutilised fruits would play a significant role not only for domestic market but also for export [6].An accelerated pace of modern life having greater awareness about health and preference for instant food items, have made vermicelli very popular and an item of mass consumption in the category of extruded product.refined wheat flour is the major ingredient used for the preparation of extruded products like vermicelli, noodles and pasta etc.refined wheat flour contain high amount of carbohydrate but less amount of other nutrients. Intake of refined wheat flour elevates the blood sugar level due to the easy absorption of carbohydrate in it, which inturn can leads to obesity and diabetes [7]. The raw jackfruit flours can be successfully incorporated for the preparation of extruded products as it contributes good amount of protein and dietary fibre to human body [8]. Hence, an attempt has been made to develop jackfruit based vermicelli and to study its organoleptic and nutritional qualities. Table 1: Treatments for jackfruit incorporated vermicelli Treatments T 0 T 1 T 2 T 3 T 4 (RJF- Raw jackfruit flour, RF Rice flour) Preparation ofpayasam Payasam was prepared from the all combinations of vermicelli. For the preparation of payasam 20gm of vermicelli was roasted and reconstituted with 300 ml of milk and 300 ml of water for 15 minutes. 40gm of sugar and one pinch crushed cardamom, 5g of toasted cashew nuts and raisins was added in all the treatments. Objectives of the study 1. To develop jackfruit based vermicelli and payasam incorporated with raw jackfruit flour and rice flour. 2. To evaluate sensory parameters of jackfruit based vermicelli and payasam 3. To evaluate the nutritional qualities of the vermicelli for a period of four months. Materials and methods 1. Collection and preparation of ingredients Raw jackfruit (koozha type) is collected from the households and the flour was prepared as per the standard procedure [9]. The raw jackfruits were washed and separated into bulbs and seeds. The bulbs were sliced and then blanched in boiling water for 1 minute. The blanched slices were cooled and immersed in 0.2 per cent KMS solution for 10 minutes. The immersed slices were then dried in a cabinet drier at 60 0 c for 12 hours. The dried chips were milled into flour and sieved through 0.5 mm mesh to get uniform flour. Rice flour, refined wheat flour, milk, sugar, cardamom, raisins and cashew nuts was procured from the local market. 2. Preparation of vermicelli Jackfruit based vermicelli was prepared (T 1 to T 4 ) in different combination as detailed in Table 1. Treatment T 0 refined wheat flour, served as control. Combinations Control (100% refined wheat flour vermicelli) 70% RJF + 30% RF 60% RJF + 40% RF 50% RJF + 50% RF 40% RJF + 60% RF Sensory evaluation The sensory evaluation was carried out for the prepared vermicelli and payasam, using a nine point hedonic scale with a panel of 15 judges considering the 6 sensory parameters such as appearance, colour, flavor, texture, taste and overall acceptability. Nutrient analysis The nutritive qualities like moisture [10],energy [11], carbohydrate,protein, fat, fibre [12], UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

3 calcium, iron [13], sodium and potassium [14] of best selected jackfruit based vermicelli was determined initially and during the second and fourth month of storage. Statistical analysis The statistical analysis was carried out for the mean score obtained from sensory evaluation. The best treatment was identified from the interpretation of Kendall s Coefficient of Concordance (W). Nutritional qualities of vermicelli during storage was analysed based on relative change over the previous month of storage. Result and discussion Jackfruit based vermicelli and payasam were prepared from raw jackfruit flour and rice flour along with control. The results are represented in table 2 and 3. Based on sensory evaluation, 60 per cent incorporation of raw jackfruit flour with 40 per cent rice flour (T 2 ) vermicelli and payasam had high mean score. Compared to control (T 0 ), mean scores and mean rank scores for sensory parameters of vermicelli was low.for jackfruit payasam the mean score for appearance, colour, flavour, taste, texture and overall acceptability were 8.75 (4.23), 8.73 (4.30), 8.64 (4.10), 8.37 (3.73), 8.4 (3.40) and 8.82 (4.30) was highest for T 2. Thepayasam prepared with jackfruit based vermicelli shows maximum mean score for flavour and texture compared to control.the Kendall s value show a significant agreement among judges for the quality attributes of vermicelli and payasam prepared using raw jackfruit flourand rice flour. The finding of the present study is similar to the pasta prepared by incorporating 300g of jackfruit with wheat flour and green gram flour with a sensory score of 4.8, 4.7, 4.8, and 5.0 for appearance, flavour, colour and overall acceptability based on 5 point hedonic scale [15]. Raw jackfruit based noodles with raw jackfruit flour (50%), jackfruit seed flour (10%) and wheat flour (40%) was highly acceptable with a mean score of 4.81/5 for overall acceptability [16]. Thirty per cent incorporation of raw jackfruit with blend of sago and cassava starches (1:1) produced fried crackers with the most acceptable physicochemical characteristics [17]. Biscuits processed from refined wheat flour supplemented by 25 per cent raw jackfruit flour had high sensory score initially and throughout the storage (30 days) period (4.58 out of 5) [18]. Table 2: Mean scores for organoleptic evaluation of vermicelliprepared with jackfruit flour and rice flour Sensory parameters Treatments Appearance Colour Flavour Texture Taste Overall Acceptability T 0 (control) 8.42 (3.67) 8.44 (3.93) 8.38 (3.93) 8.75 (3.90) 8.37 (3.77) 8.33 (3.93) T 1 (70%RJF:30%RF) 7.84 (2.67) 7.95 (2.60) 7.73 (2.70) 8.57 (2.97) 8.11 (2.80) 7.8 T 2 (60%RJF:40%RF) 8.28 (3.70) 8.17 (3.20) 8.31 (3.19) 8.6 (3.03) 8.24 (2.90) 8.30 (3.73) T 3 (50%RJF:50%RF) 7.82 (2.53) 7.77 (2.57) 7.71 (2.67) 8.53 (2.63) 7.95 (2.90) 7.64 (2.83) T 4 (40%RJF:60%RF) (2.70) (2.47) 7.53 (2.63) 7.6 Kendalls W.178**.149**.165**.142**.087**.121** (RJF - Raw jackfruit flour, RF- Rice flour) Value in parentheses is mean rank score based on Kendall s W **Significance at 1 % level UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

4 Table 3: Mean scores for organoleptic evaluation of payasamprepared with jackfruit flour and rice flour vermicelli Treatments Sensory parameters Appearance Colour Flavour Texture Taste Overall Acceptability T 0 (control) 8.82 (4.53) 8.71 (4.30) 8.75 (4.10) 8.77 (3.90) 8.53 (4.43) 8.71 (4.40) T 1 (70%RJF:30%RF) (2.27) 8.04 (1.87) (2.30) T 2 (60%RJF:40%RF) 8.75 (4.23) 8.73 (4.30) 8.64 (4.10) 8.37 (3.73) 8.4 (3.40) 8.82 (4.30) T 3 (50%RJF:50%RF) 7.84 (1.57) 7.93 (1.70) 8.22 (2.57) 8.24 (2.07) 8.26 (2.40) 7.84 (1.80) T 4 (40%RJF:60%RF) 8.15 (2.23) (2.37) 8.08 (2.57) 8.06 (2.33) 7.97 (2.20) Kendalls W.762**.679**.465**.380**.279**.720** (RJF - Raw jackfruit flour, RF- Rice flour) Value in parentheses is mean rank score based on Kendall s W **Significance at 1 % level Nutrient analysis Table 4: Nutrient analysis of jackfruit flour and rice flour vermicelli (60:40 ratio) Nutrients (100 g -1) Initial Second month Fourth month Moisture (%) (0.52) 7.65 (0.52) Energy (kcal) (3.90) (1.65) Carbohydrate (g) (1.77) (0.27) Protein (g) (7.29) 2.02 (5.9) Fat (g) (5.37) 1.63 (4.3) Fibre (g) (0.90) 2.09 (4.12) Calcium (mg) (0.16) (0.21) Iron (mg) (1.65) 6.35 (2.75) Sodium (mg) (0.53) (7.06) Potassium (mg) (0.43) (0.20) (Figure in parentheses indicates per cent relative change over the previous month) The result of Table (Table 4) show that, moisture content of 60 per cent incorporation of jackfruit based vermicelli was 7.57 per cent initially which increased to 7.65 per cent during fourth month. The formulated vermicelli obtained an energy ( Kcal/ 100g), carbohydrate (62.29g/100g) protein (2.24g/100g), fat (1.80g/100g)and fibre (2.2g/100g). Thejackfruit based vermicelli was hadcalcium, iron, sodium and potassium of 41.92mg/100g,6.64 mg/100g, 16.80mg/100g and mg/100g respectively. The nutrients decreased on storage to Kcal/100g (energy), 61.02g/100g (carbohydrate), 2.02g/100g (protein), 1.63g/100g (fat), 2.09 g/100g (fibre), mg/100g (calcium), 6.35 mg/100g (iron), 15.53mg/100g UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

5 (sodium) and mg/100g (potassium) on the fourth month. Moisture content of rice based vermicelli varied from 10.2 to 12 per cent [19] and banana based vermicelli had the moisture content of 8 to 9.05 per cent [20]. Raw jackfruit bread and cookies contain 13 and 10.4 per cent protein, 1.40 and 1.07 per cent fibre, and 43 per cent and 53 per cent carbohydrate [21]. Total mineral content of jackfruit incorporated biscuits was 1.52 per cent [22]. The moisture content increased during storage period especially when the relative humidity is higher around the storage vicinity.the decrease in carbohydrate, protein and fat content during storage could be attributed to the degradation of polysaccharides, dissociation of protein into aminoacids,lipolytic activities of the enzymeslipase and lipoxidase, and decomposition of complex molecule into simple sugars[23]. Mineral content decreased on storage may due to the utilisation of nutrients for the growth and multiplication of microbes present in food products [24]. Conclusion In the present study, jackfruit based vermicelli formulated with 60 per cent raw jackfruit flour and 40 per cent rice flour was highly acceptable for sensory and nutritional qualities. The prepared vermicelli was shelf stable without any deterioration upto four month of storage.development of vermicelli from raw jackfruit highlights the future prospects and strategy for jackfruit production and utilisation. Reference 1. NHB [National Horticultural Board] Ministry of Agriculture and Farmers Welfare, Government of India. Available: [06 June 2017]. 2. Singh, S. R., Narayanaswamy, P., Banik, B., Shyamalamma, C. S and Simon, L Evaluation of cracking and non-cracking genotypes of jackfruit (ArtocarpusheterophyllusLam.) Crop Res. 42: Murcia, M. A Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready to eat vegetables. Food Chem. Toxicol. 47: Tejpal. A. and Amrita. P Jackfruit: a health boon. Int. J. Res. Ayurveda. Pharm. 7 (3): Hettiaratchi, U. P. K., Ekanayake, S. and Welihinda J Nutritional assessment of a jackfruit (Artocarpusheterophyllus) meal. Ceylon Med. J.56: Srivastava, R. P. and Sanjeev, K Fruit and Vegetable Preservation Principle and Practices. International book distributing company, Lucknow, 293p. 7. Banu S. M, Sasikala P Alloxan in refined flour: a diabetic concern. IJAIR ISSN: Kumari, V., Divakar, S., Ukkuru, M., and Nandini, P Development of raw jackfruit based noodles. Food Sci. Res. J. 6(2): Kumari, V Development of noodles from raw jackfruit. M. Sc (Home Science) thesis, Kerala Agricultural University, Vellayani, Kerala, 168p. 10. A.O.A.C Official and Tentative Methods of Analysis (13 th Ed.). Association of Official Analytical Chemists, Washington. D. C, 1018p. 11. Gopalan, C., Sastri, B. V. R., Balasubramanian, S. C Nutritive Value of Indian Foods. Indian Council of Medical Research, Hyderabad, 114p. 12. Sadasivam, S. and Manickam, A Biochemical Methods (2 nd Ed.). New Age International private limited, New Delhi and Tamil Nadu Agricultural University, Coimbatore, 254p. 13. Perkin- Elmer Analytical Methods for Atomic Absorption Spectrophotometry. Perkin- Elmer Corporation, USA, 114p. 14. Jackson, M. L Soil Chemical Analysis. Prentice Hall of India Private Ltd, New Delhi, 299p. UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

6 15. Das, P. K. and Nirmala, C Scope of incorporating fruits for the development of pasta. Asian J. Home Sci. 9(1): Kumari, V. and Divakar, S Nutrient and chemical profile of raw jackfruit based noodles. Food Sci. Res. J. 7(2): Mustapha, N. F., Rahmat, F. F., Ibadullah, W. Z., and Hussin, A Development of jackfruit crackers: effects of starch type and jackfruit level. Int. J. Adv. Sci. Eng. Technol. 5(5): Hosamani, H., Jagadeesh, S. L., Suresha, G. J., and Tummaramatti, S Fortification of jackfruit and aonla powder to enhance nutritional and sensory qualities of sweet biscuits. J. Nutr. Health Food Eng. 4(6): Sirirat, S., Chaurutigon, C., and Rungsardthong, V Preparation of vermicelli by direct extrusion. J. KMITND, 15: Indra, R. and Kowsalya, S Development and evaluation of banana flour vermicelli. J. Beverage Food World. 38 (2): Ozioma, O. M Development and evaluation of baked products from jackfruit (Artocarpusheterophyllus lam) seed kernel and pulp flours. M. Sc (Food Science) thesis, University of Nigeria, 88p. 22. Hasan, S. M Preparation of biscuit from jackfruit seed flour blended with wheat flour. Int. J. Nutr. Food Sci.8(1): Murugkar, D. A. and Jha, K Influence of storage and packaging conditions on the quality evaluation of sensory attributes of biscuits developed using single and multiple blend nutraceuticals. Int. J. Pure App. Biosci. 5 (2): Sunday, F. O. and Dayo, F. E Effect of storage on the proximate, mineral composition and microflora of Tinco.Global J. Biosci.Biotechnol. 1: UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017: