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Abstract
Jackfruit (Artocarpurs heterophyllus) belongs to family Moraceae. The fruit is accounted to be endowed with variety of nutrients. It is enclosed with good amount of carbohydrates, proteins and also a good source of vitamin B and C. The seed comprises up to 10-15 % total fruit weight. Jackfruit seed flour assimilate good amount of starch, dietary fibre, iron, thiamine, riboflavin and vitamin A. Study was attempted to develop JSF (Jackfruit Seed Flour) based fried and baked snack food and analysed for its nutrimental, physico-chemical and sensory aspects. On the basis of sensory analysis of baked and fried snacks, sample D (70% jackfruit seed flour and 30% corn flour) comes out to be best in terms of the acceptability.