A.D. AKKAMAHADEVI*, N. ANNAPURNA, R.S. PATIL AND M. SHIVASHENKARAMURTHY
ICAR-Krishi Vigyan Kendra, Dharwad, Karnataka, India
Jackfruit is potential source of starch and has very good water and oil absorption properties which has potential applications in food industry. Every year huge quantity of jackfruit produce wasted because of its perishable nature and seasonal glut. To reduce the post harvest losses of nutritive fruit and seed, a study was conducted in ICAR-KVK, Uttara Kannada to develop different chat items with the jackfruit seed paste supplemented with different ingredients at home. The seed paste prepared after pressure cooking for 15 mins and removing seed coats. This paste mixed with different combinations of flours like rice, roasted bengalgram, maida, suji (Samolina) etc. in different ratios to prepare chats like chakli. After analysis, the best ratio for preparing chats was 1 : 1 : 1 jackfruit seed paste, rice flour and roasted Bengal gram powder respectively. Chats prepared by this ratio found most acceptable in terms of organoleptic studies done during trainings, method demonstrations and Jackfruit Melas at Sirsi.
jackfruit seed, organoleptic, chakli, value addition