Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar

Sayooj Mammaly Meethal, Narinder Kaur, Jyoti Singh and Yogesh Gat*

Department of Food Technology and Nutrition, Lovely Professional University, Phagwara-144 411, India.

Corresponding Author Email: ft10ys.gat@pg.ictmumbai.edu.in

Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased. In view snack ball was prepared using varied concentrations of jackfruit seed flour and ragi in three different formulations. Present study also quantifies changes in thiobarbituric acid, free fatty acid, total phenolic content and antioxidant activity of snack bar packed in polypropylene and metalized polyester films and stored under room temperature conditions for 28 days of storage study. During storage at room temperature thiobarbituric acid and free fatty acid content were increased while total phenolic content and antioxidant activity were decreased with increase in temperature and progression of storage period. Maximum retention of phytochemicals was observed in the snack ball packed in polypropylene as compared to metalized polyester films and stored at room temperature conditions. Present study indicates potential application of jackfruit seed flour for preparation of low cost nutritious value added product.

Nutritional analysis; Phytochemical properties; Storage study; Underutilized plant source

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