Abstract:
Biscuits are a popular food product among the Sri Lankan consumers and are mainly
prepared using wheat flour. Underutilized local raw materials could be made use of in the
preparation of biscuits to reduce the wheat flour consumption and to increase the nutritional
quality. Jak (Artocarpus heterophyllyus) is a common tree grown in the wild, and is also
cultivated. It is used in both its ripe and unripe state. However, during the harvesting season
there is usually a glut, leading to wastage and distress sale. Therefore, there is an ample
scope for processing the fruit into value-added products. Hence, this study was carried out in
exploring the possibility of using Jak seed flour (JF) in biscuit manufacture.
Jak seeds (8kg) from well ripen fruits were harvested and 16 treatment combinations with 4
variables (aging process, heat treatment, soaking with NaHC03 and refrigeration) were
prepared with respect to the experimental design. Jak seeds obtained from each treatment
were dried at 80 °C for 6 h, ground using a laboratory grinder and subjected to measurement
of particle size. Jak seed flour obtained from each treatment was used to manufacture
biscuits. Two best treatment combinations were selected, and blends of jack seed flour (JF),
rice flour (RF) and wheat flour (WF) were prepared for both on a replacement basis
(JF/RFAVF, 100:0:0, 90:10:0 and 90:0:10). Biscuits were produced from the blends and
selected the best sample by evaluating their sensory properties. Commercial biscuit was used
as a control. All sensory evaluation results were analyzed by using Kruskall-Wallis method.
An appetite booster was developed using icing sugar and natural, waraka {Artocarpus
heterophyllus Lam) extract. Cream was applied in between two biscuits (the best composite
biscuit). The best biscuit with filling material was selected using the Duo-trio test and
analyzed for its proximate composition just after preparation and after 3 months of storage.
Moreover, microbiological examination of samples was carried out after 3-months of
preparation.
Results revealed that fresh Jak seeds were capable of yielding finer particle than the seeds
with aging process. Raw seed without treated and raw seed soaking with NaHC03 were the
best in preparing biscuits. JE. WF (90:10) biscuit obtained the highest mean rank for texture,
crunchiness, taste, smell, hardness, mouth feel and overall acceptability and it was selected
as the best. Contents of ash, moisture, protein, fat, crude fibre and carbohydrates of JF:WF
(90:10) biscuits were 3.20%, 3.53%, 10.65%, 14%, 0.37% and 68.25%, respectively. Similar
values were observed after 3 months of storage. Responses were clearly identified for the
biscuits with waraka flavoured appetite booster. Total Plate Count (TPC) and Yeast and
Mould counts of appetite booster were 1.0*104 CFU/g and 6.7x102 CFU/g, respectively and
cream was free of Escherichia coil.
