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Analysis of functional qualities of raw jackfruit flour
Subject Area:
Life Sciences
Abstract:
The study was carried out with the objective to develop raw jackfruit based flour to study its suitability for baking by assessing its functional qualities. The raw jackfruit bulbs of cv koozha varieties was cut into small pieces(1.5x2 cm), blanched, immersed in 0.2% KMS solution, dried milled, sieved in 0.5mm siever and packed in PP covers.. The flour prepared from dehydrated bulbs were analysed for various functional properties such as water absorption index, oil absorption index, foaming capacity, swelling power and solubility were analyzed.
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