Vol. 10, Issue 5 (2021)

Author(s):
Thejas Gowda KS, Dr. Sadananda GK, Kirankumar Gorabal, Dr. Laxman Kukanoor, Dr. K Ramachandra Naik, Dr. Kiran Nagajjanavar and Dr. Sumangala Koulagi

Abstract:
This investigation was carried out to study the impact of fortification with tomato and methi leaves powder (2.5, 5.0, 7.5, 10%) on organoleptic qualities of Jackfruit seed powder based extruded product. The fortified extruded product were subjected to sensory evaluation by semi-trained panel to analyse the quality attributes like colour and appearance, flavour, taste, texture and overall acceptability, using 9 point hedonic scale during storage period of 45 days in ambient storage condition. The extruded product fortified with 5.0 percent tomato powder (T₃) registered highest mean organoleptic scores with respect to colour and appearance (8.22), flavour (8.25), taste (8.25), texture (8.25) and overall acceptability (8.24), which was followed by extruded product fortified with 5.0 percent methi leaves powder during the storage period of 45 days. Whereas, the lowest score was obtained in extruded product fortified with 10 percent methi leaves powder.