Study on Evaluation of Functional Properties of Blends of Soy and Jackfruit Seed Floor Based Extruded Products

Abstract

The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour and soy flour, whose availability is increasing in India. Extrusion of soy flour was standardized on the basis of product response which gave the highest expansion ratio, lowest bulk density, and maximum in-vitro antioxidant properties. The optimized parameters were further applied for the preparation of extrudates from composite blends of Jackfruit seed flour incorporated at different levels from 20-80% in soy flour. A portion of equilibrated composite blends of soy and jackfruit seed flour was subjected to analysis prior to extrusion in terms of functional and antioxidant properties. Total flavonoid content was found to be slightly higher in post-extruded samples. In-vitro antioxidant activities showed significantly higher to a marginal increase in antioxidant properties post-extrusion. HPLC analysis of the products showed the presence of phenolic entities like ascorbic acid, gallic acid, vanillin; and flavones like catechin and daidzein. From texture analysis, hardness of the extrudates was found to be acceptable. Post extrusion analysis of the newly developed product showed increased functional values compared to control mix containing only soy flour. Hence, it was concluded from the study that addition of jackfruit seed flour improved the overall functional property of extruded products.