Development and quality evaluation of low calorie cake and biscuit prepared with jackfruit seed flour

Abstract

Cake and biscuits are the most consumed bakery products all over the world due to their nature, affordable cost and availability in different varieties. As high ratio bakery products contain high calories, the challenge is to find new sources that will reduce calorie content as well as add to the nutrition of the products. In our study we made composite jackfruit seed flour (JSF) to formulate low calorie cakes and biscuits. Each of the products was prepared with 10%, 20% and 30% JSF and compared the calorific value and proximate component of the products with control (without JSF). The crude fiber, crude protein, ash and nitrogen free extract (NFE) content of cake samples significantly increased with the addition of JSF where 30% JSF blended cake had the highest value at these proximate component as 2.06%, 8.65%, 1.69% and 47.9%, respectively and control cake had the lowest value as 0.15%, 8.4%, 1.44% and 46.6%, respectively. The calorie content, crude fat and moisture content were found to be gradually lowered in JSF treated cake samples and the lowest value was found in 30% JSF blended cake sample as 4.23 Kcal/g, 9.27% and 30.35%, respectively where as the control cake sample had 4.87 Kcal/g, 10.86% and 33.25% respectively. In the case of biscuits, the calorific value was found lower in 20% JSF blended cake (4.21 Kcal/g) compared to the control cake (4.39 Kcal/g). The moisture, protein and fat content were found lower in JSF treated biscuit samples where the lowest value found in the 30% blend at 2.83%, 10.85% and 12.19% compared to control biscuit as 3.16%, 11.2% and 12.57%, respectively. All the proximate components statistically varied (p<0.05) and no microorganisms (total viable count (TVC) and Yeast and mold) were detected in JSF treated samples within the 7 days. The sensory parameter indicated that up to 30% incorporation of JSF in cake and biscuit were not significantly different (p<0.05) from control. But 10% JSF treated sample scored the highest general acceptance value in the case of both products. The overall acceptability judged by organoleptic evaluation is as follows- C1> C3> C2> C0 (cake) and B1> B2> B3> B0 (biscuit).