Physico-Chemical Properties and Processing Possibilities of Jackfruit Seeds

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  • Topic: Cake, Flour, Wheat
  • Pages : 22 (4619 words )
  • Download(s) : 198
  • Published : February 13, 2013
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PHYSICO-CHEMICAL PROPERTIES AND PROCESSING
POSSIBILITIES OF A JACKFRUIT SEEDS (Artocarpus heterophyllus Lam.)

VISAYAS STATE UNIVERSITYVisca , Baybay, Leyte, Philippines|

BOBBY JAMES S. DAGATAN REINA JEAN S. CASTONES
RIA ZENN B. PUZON
KEISHA L. AVILA
SY 2010-2011

Roberta D. Lauzon
Adviser

Table of Contents

Title Page
Title Page i
Table of Contents ii
List of TABLES iii List of FIGURES iv List of APPENDICES v ABSTRACT vi

INTRODUCTION
Nature and importance of the study 1 Objectives 3 Time and Place of the Study 3 Scope and Limitations of the study 3

REVIEW OF LITERATURE 4

MATERIALS AND METHODS 7 Procurement of Materials 7 Product Processing 7 Jackfruit Flour Making 8 Sensory Evaluation of Jackfruit Seed Flour 8 Physico-chemical Quality Evaluation 9 Results and Discussion 11 Summary 17 Literature Cited 18 Appendices 20

LIST OF TABLES
No. Title Page 1 The five treatments in the study 7 2 Physical characteristics of Jackfruit seed flour 12 3 Quality description of cake as influence by the Levels jackfruit seed flour in the formulation 13 4 Average acceptability score of cake as affected by the Levels of jackfruit seed flour 15 5 Consumers response towards Jackfruit seed cake 15 6 Cost of producing Jackfruit seed flour and cake 16

LIST OF FIGURES
No. Title Page 1 Jackfruit utilization and processing into flour...
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