Development Of Jackfruit Seed Based Idli Batter Mix and Their Consumer Acceptability

Pushpendra Godara; Neetu Singh; Ashish Kumar Jatav; Puja Kumari

Development Of Jackfruit Seed Based Idli Batter Mix and Their Consumer Acceptability

Author(s)	Mr. Pushpendra Godara, Prof. Neetu Singh, Mr. Ashish Kumar Jatav, Ms. Puja Kumari
Country	India
Abstract	The aimed of the present study to develop a fortified idli premix using jackfruit seed powder and to assess its nutritional, sensory, physicochemical and morphological characteristics. The study started with development of jackfruit seed powder based idli premix using varying level of jackfruit seed powder incorporate in traditional idli composition. A Comparative study was conducted between control and different formulation on the basis of sensory and physicochemical attributes or characteristics. Sensory evaluation was conducted on different attributes like appearance, color, aroma, texture and taste using 9-point hedonic scale. T3 formulation recorded as a highest sensory acceptability among the developed formulation. T3 formulation showed similar characteristics to control sample. In physicochemical analysis, PH and TSS were analyzed with gradual decrease and increase with increasing incorporation of jackfruit seed powder respectively. Proximate analysis of T3 and control sample revealed that comparative high energy, carbohydrate, protein and ash content along with lower in moisture, fat, sugar and fiber content in T3 with respect to control sample. SEM and EDS analysis demonstrate that irregular and agglomerated surface with predominance of carbon and oxygen with minor minerals and toxic heavy metal was not detected in analysis. The overall findings of this study indicate that incorporation of jackfruit seed powder was not adversely affects its sensory qualities and given improved nutritional properties with indirect improved shelf life with lower moisture content. the T3 sample demonstrate that utilization of underutilized resources in traditional food product and made it value- added traditional food product with cost effective or economic protein alternative for individuals. this developed food product is also a functional food product which was made up with Agro-waste utilization and sustainable food product with valuable foundation for future exploration in innovative food products.
Keywords	Jackfruit seed powder, idli premix, sensory evaluation, proximate analysis, SEM–EDS, functional food, economic protein
Published In	Volume 17, Issue 3, July-September 2026
Published On	2026-08-05

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Development Of Jackfruit Seed Based Idli Batter Mix and Their Consumer Acceptability

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