Abstract
This research aimed to determine the physicochemical characteristics of jackfruit seed flour and to develop the utilization of jackfruit seeds. The analysis was performed using a factorial complete randomized design consisting of two factors, blanching time (T1 = 5 minutes, T2 = 10 minutes, T3 = 10 minutes) and sodium metabisulphite concentration (K1 = 200 ppm, K2 = 400 ppm, K3 = 600 ppm ppm). The parameters analysed were moisture content, ash content, fat content, protein content and L value (brightness). The interaction between the two factors has a very significant influence on water content and L value; it has a significant effect on protein content; and not significant effect on ash content and fat content. Jackfruit seed flour with 5 minutes blanching time and 200 ppm sodium metabisulphite concentration produces the best and more acceptable quality of jackfruit seed flour.
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