Subiya Fathima, Navaneetha. R

Development and Evaluation of Nutri Choco Bites Enriched with Jackfruit Seed Flour

  • General Medicine
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Jackfruit seeds (Artocarpus heterophyllus Lam) are underutilized, despite having significant health and nutritional benefits. The seeds account for 10% to 15% of the fruit weight. The seeds are high in dietary fiber and B-complex vitamins, which are known to help lower the risk of heart disease, prevent constipation, and promote weight loss. Jackfruit seeds also contain resistant starch, which helps to regulate blood sugar and maintain gut health. This study is an attempt to develop Nutri Choco Bites using jackfruit seed flour in 3 variations: 20%, 30% and 40 % respectively. In this investigation, the developed and standardized Nutri Choco Bites were subjected to sensory evaluation, proximate analysis and shelf-life study. The ingredient composition of the developed product , Control and the Variations was as follows :- Control (Coconut: 40%, Milk: 20%, Dates: 10% and Milk chocolate: 30%), Variation 1 – (Jackfruit seeds: 20% Coconut: 20%, Milk: 20%, Dates: 10%, Milk chocolate: 30%), Variation 2 (Jackfruit seeds: 30%, Coconut: 10%, Milk: 20%, Dates: 10%, Milk chocolate: 30%) and Variation 3 – (Jackfruit seeds: 40%, Milk: 20%, Dates: 10%, Milk chocolate: 30%). The developed products were evaluated by 40 semi-trained panel members using 9-point Hedonic scale of consumer acceptability for sensory attributes like appearance, colour, flavour, taste, texture and overall acceptability. The results of the sensory evaluation, showed that variation 2 (V2), jackfruit seed flour based choco bites with coconut (10%), jackfruit seeds powder (30%) was highly acceptable. The developed Nutri choco Bites (V2) contains 5.60 g protein,15.54 g fat, 2.65 g total fiber, 55.16 g carbohydrate and 382.9 kcal of energy per 100g, with a shelf -life of 4 days at room temperature and shelf life of 12 days at refrigeration temperature. This value-added Nutri Choco Bites thus developed can be consumed by all age groups. Key words: Jackfruit seed flour, dietary fiber, resistance starch, nutrient enrichment, sensory evaluation.

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