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Vol. 8, Issue 6 (2019)

Quality evaluation of musk melon seeds flour and jackfruit seeds flour for bakery products development

Author(s):
Selva Rani N, Raja M and M Suresh
Abstract:
Bakery products are influenced by many factors including the ingredients used and the processing environment. The Musk melon and Jackfruits seed were separated and grinded. The analysis of musk melon flour, jackfruit flour and wheat flour gave the proximate composition and the results obtained. Jack fruit and musk melon seed flour cake was prepared and analysed with chemical (moisture, crude fibre, ash, protein, fat and carbohydrate contents) and sensory evaluation (manually with colour, flavour and overall acceptability) showed that jackfruit seed flour composite cake is very good and everybody like it.
Pages: 703-706  |  361 Views  58 Downloads


The Pharma Innovation Journal
How to cite this article:
Selva Rani N, Raja M, M Suresh. Quality evaluation of musk melon seeds flour and jackfruit seeds flour for bakery products development. Pharma Innovation 2019;8(6):703-706.

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