Year: 2018 | Month: October | Volume 8 | Issue 5
Storage Quality and Oxidative Stability Attributes of Jackfruit (Artocarpus heterophyllus L.) Seed Powder fortified Ghee Residue Burfi
Abstract:
Ghee residue is one of the important by-products of the dairy industry, the potential of which has not been commercialised and is otherwise discarded, which leads to loss of many nutrients, anti-oxidants and flavour compounds. Recognizing its vital importance, the present study was carried out to standardize the formulation and to evaluate the acceptability of the burfi. Initially, burfi was prepared by incorporating ghee residue in the proportion of 10%, 20%, 30%, 40% and 50% by replacing respective proportions of khoa from which 40% ghee residue and 60% khoa was optimised in the formulation. Further, different levels of gram flour (3%, 6% and 9%) were tried in the formulation of ghee residue burfi. Based on sensory parameters, optimum level of gram flour was found to be 3%. The addition of gram flour enhanced the textural attributes of the product. Further, jackfruit seed powder (JSP) was added at 1%, 2% and 3% and shelf-life studies were undertaken. The various levels of JSP non significantly decreased the pH, TBARS and FFA content of the burfi samples. An increase in the most of sensory parameters was seen at 3% of gram flour. The total phenol and total flavonoid content were found to be in the range of (1.71-3.34 mg/g GAE) and (0.46-6.12 mg/g Quercetin) respectively. The shelf-life of the products were reported to be 15 days without any marked loss of physico-chemical, microbial and sensory quality. Considering the nutritional content of the product, it shall prove to be beneficial in providing energy and protein content to the malnourished section of the society.
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