Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour

Mohammad Tafazzal Hossain; Mohammad Mojaffor Hossain; Manobendro Sarker; Asadur Nur Shuvo; Mohammad Mahbubul Alam; Mohammad Siddiqur Rahman

doi:doi:10.11648/j.ijnfs.20140305.28

Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour

Mohammad Tafazzal Hossain, Mohammad Mojaffor Hossain, Manobendro Sarker, Asadur Nur Shuvo, Mohammad Mahbubul Alam, Mohammad Siddiqur Rahman

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 11 September 2014 Accepted: 25 September 2014 Published: 20 October 2014

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Abstract

The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.28
Page(s)	484-487
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), 2024. Published by Science Publishing Group

Keywords

Jackfruit Seed, Jackfruit Seed flour, Bread, Texture, Quality

References

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[2]	BBS. 2011. Yearbook of Agricultural Statistics of Bangladesh. Planning Division, Ministry of Planning, Peoples Republic of Bangladesh, Dhaka.
[3]	Chowdhury A.R.; Bhattacharyya A.K. and Chattopadhyay P. 2012. Study on functional properties of raw and blended jackfruit seed flour (a non-conventional source) for food application. Indian Journal of Natural Products and Resources. Vol. 3 (3), pp. 347-353.
[4]	Goswami, C; Hossain, M.A.; Mortuzaand, M.G. and Islam. R. 2010. Physicochemical Parameters of Jackfruit (Artocarpus Heterophyllus Lam) Seeds in Different Growing Areas. Int. J. BioRes. 2 (10), pp. 01-05.
[5]	Hasidah, M. Y. and Noor Aziah, A. A. 2003. Organoleptic and physico-chemical evaluation of breads supplemented with jackfruit seed (Artocarpus heterophyllus) flour. Proceeding Malaysian Science and Technology Congree (MSTC). Kuala Lumpur, Malaysia.
[6]	Ihekoronye AI, Ngoddy PO (1985). Integrated Food Science and Technology for the Tropics. 2nd ed. Macmillan Publishers Ltd. London.
[7]	Ndife, J.; Abdulraheem, L. O. and Zakari U. M. 2011. Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science Vol. 5(8), pp. 466 – 472.
[8]	Ocloo, F.C.K.; Bansa, D; Boatin, R; Adom, T and Agbemavor, W.S. 2010. Physico-chemical, functional and pasting characteristics of flour produced from Jackfruits (Artocarpus heterophyllus) seeds. Agriculture and Biology Journal of North America, 1(5), pp. 903-908.
[9]	Rahman, A. K. M. M., Huq, E., Mian, A. J. and A. Chesson.1995. Microscopic and chemical changes occurring during the ripening of two forms jackfruit (Artocarpus heterophyllus L). Food Chemistry, 52: 405-410.
[10]	Siti Faridah, M. A. and Noor Aziah, A. A. 2012. Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal 19(2), pp. 515-519.
[11]	See, E.F.; Wan Nadiah, W.A. and Noor Aziah, A.A. 2007. Physico-Chemical and Sensory Evaluation of Breads Supplemented with Pumpkin Flour. ASEAN Food Journal 14 (2), pp. 123-130.

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APA Style

Mohammad Tafazzal Hossain, Mohammad Mojaffor Hossain, Manobendro Sarker, Asadur Nur Shuvo, Mohammad Mahbubul Alam, et al. (2014). Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. International Journal of Nutrition and Food Sciences, 3(5), 484-487. https://doi.org/10.11648/j.ijnfs.20140305.28

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ACS Style

Mohammad Tafazzal Hossain; Mohammad Mojaffor Hossain; Manobendro Sarker; Asadur Nur Shuvo; Mohammad Mahbubul Alam, et al. Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. Int. J. Nutr. Food Sci. 2014, 3(5), 484-487. doi: 10.11648/j.ijnfs.20140305.28

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AMA Style

Mohammad Tafazzal Hossain, Mohammad Mojaffor Hossain, Manobendro Sarker, Asadur Nur Shuvo, Mohammad Mahbubul Alam, et al. Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. Int J Nutr Food Sci. 2014;3(5):484-487. doi: 10.11648/j.ijnfs.20140305.28

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@article{10.11648/j.ijnfs.20140305.28,
  author = {Mohammad Tafazzal Hossain and Mohammad Mojaffor Hossain and Manobendro Sarker and Asadur Nur Shuvo and Mohammad Mahbubul Alam and Mohammad Siddiqur Rahman},
  title = {Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {484-487},
  doi = {10.11648/j.ijnfs.20140305.28},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.28},
  abstract = {The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.},
 year = {2014}
}

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TY  - JOUR
T1  - Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
AU  - Mohammad Tafazzal Hossain
AU  - Mohammad Mojaffor Hossain
AU  - Manobendro Sarker
AU  - Asadur Nur Shuvo
AU  - Mohammad Mahbubul Alam
AU  - Mohammad Siddiqur Rahman
Y1  - 2014/10/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.28
DO  - 10.11648/j.ijnfs.20140305.28
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 484
EP  - 487
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.28
AB  - The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.
VL  - 3
IS  - 5
ER  -

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Author Information

Mohammad Tafazzal Hossain

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Mohammad Mojaffor Hossain

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Manobendro Sarker

Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Asadur Nur Shuvo

Lab Incharge, Six Seasons Food & Beverages Limited, Valuka, Bangladesh
Mohammad Mahbubul Alam

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
Mohammad Siddiqur Rahman

Department of Agricultural and Industrial Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

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APA Style

Mohammad Tafazzal Hossain, Mohammad Mojaffor Hossain, Manobendro Sarker, Asadur Nur Shuvo, Mohammad Mahbubul Alam, et al. (2014). Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. International Journal of Nutrition and Food Sciences, 3(5), 484-487. https://doi.org/10.11648/j.ijnfs.20140305.28

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ACS Style

Mohammad Tafazzal Hossain; Mohammad Mojaffor Hossain; Manobendro Sarker; Asadur Nur Shuvo; Mohammad Mahbubul Alam, et al. Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. Int. J. Nutr. Food Sci. 2014, 3(5), 484-487. doi: 10.11648/j.ijnfs.20140305.28

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AMA Style

Mohammad Tafazzal Hossain, Mohammad Mojaffor Hossain, Manobendro Sarker, Asadur Nur Shuvo, Mohammad Mahbubul Alam, et al. Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour. Int J Nutr Food Sci. 2014;3(5):484-487. doi: 10.11648/j.ijnfs.20140305.28

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@article{10.11648/j.ijnfs.20140305.28,
  author = {Mohammad Tafazzal Hossain and Mohammad Mojaffor Hossain and Manobendro Sarker and Asadur Nur Shuvo and Mohammad Mahbubul Alam and Mohammad Siddiqur Rahman},
  title = {Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {484-487},
  doi = {10.11648/j.ijnfs.20140305.28},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.28},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.28},
  abstract = {The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.},
 year = {2014}
}

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TY  - JOUR
T1  - Development and Quality Evaluation of Bread Supplemented with Jackfruit Seed Flour
AU  - Mohammad Tafazzal Hossain
AU  - Mohammad Mojaffor Hossain
AU  - Manobendro Sarker
AU  - Asadur Nur Shuvo
AU  - Mohammad Mahbubul Alam
AU  - Mohammad Siddiqur Rahman
Y1  - 2014/10/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.28
DO  - 10.11648/j.ijnfs.20140305.28
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 484
EP  - 487
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.28
AB  - The study was conducted to develop nutritionally enriched bread with the jackfruit seed flour supplementation to wheat flour. After washing and removing the outer brown layer, seeds were sliced and pretreated by blanching with 0.5% potassium metabisulphite for 10 minutes. The cabinet dehydration technique was applied for drying of jackfruit seeds at 60 0C for 24 hours and then dried slices were milled into jackfruit seed powder. The jackfruit seed flour was used in different proportion to find out the best composition for preparing bread with wheat flour. The percentages of jackfruit seed flour used in the breads were 25%, 35%, 45% and 55%. After analyses, composite breads with different level of jackfruit seed powder were found nutritionally better than control sample. But a significant decrease in color, flavor, texture, taste and overall acceptability of breads was observed with the increase of substitution. Based on results, it can be concluded that bread with a substitution of 25% jackfruit seed flour was most acceptable in terms of nutritional value and overall acceptability compared to the control and other samples.
VL  - 3
IS  - 5
ER  -

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