The Use of Pregelatinized Jackfruit Seed Flour Substituted for Wheat Flour in Cracker Product

Abstract

Jackfruit seeds are the byproduct of producing and consuming jackfruit. Recently, the utilization of the jackfruit seed is limited. The product processing and full utilization of jackfruit seeds are a significant way to increase the market value. Therefore, this research was to investigate the use of pregelatinized jackfruit seed flour as a substitute for wheat flour in cracker products. The objectives of this research were to formulated and study the process, to study the physical-chemical quality and sensory evaluation of the product, including to study the changes of the qualities stored at room temperature for 28 days. It was shown that the optimum amounts of wheat flour, pregelatinized jackfruit seed flour, sugar, instant yeast, salt, margarine, and water were 52.02, 5.78, 23.30, 15.90, 0.40, 2.20 and 0.40 percent, respectively. The best condition for baking product was 160 degrees celsius for 35 min. The results presented L*, a*, b*, a_w, moisture content, and hardness were 58.16 ± 1.33, 9.56 ± 0.62, 27.89 ± 1.41, 0.17 ± 0.01, 2.34± 0.16 percent and 26.03 ± 1.86 N, respectively.  The results of developed product showed that the fiber was increase from basic formula (6.17 percent in developed formula and 2.28 percent in basic formula), the calories per 100 gram were decrease (472 Kcal in developed formula and 495 Kcal in basic formula). At storage were found moisture content, a_w and TBA value were increased a*, b* and hardness were decreased. The microorganism quality was less than Thai community product standard (total microorganism 8x10³ cfu/g, yeast and mold less than 10 cfu/g).