Process Optimization and Quality Characterization of Jackfruit Seed- Based Instant Milkshake Premixes

Abstract

Consumers are in search of foods that can be easily prepared and wholesome in supplementing adequate nutrients for a healthy life. The milkshake premixes were developed using jackfruit seed flour as the main ingredient to provide a nutritious food option to the population. Five different premixes were formulated with varying proportions of different ingredients and evaluated for their functional properties and sensorial attributes. Based on the results, three premixes (T1, T3 and T5) were selected as the best and evaluated for their proximate composition and storage stability. The premix T1 had more crude fibre (2.86%), protein (8.42 g/100g) and carbohydrate content (68.39 g/100g) than the other two premixes. The premix T3 had a good level of calcium (597.73 mg/100g). All the premixes had negligible amounts of fat (T1- 1.70%, T3- 2.03% and T5- 1.60%), which served as favourable attributes viz. prevention of rancidity and improved shelf life of the product. Microbial analysis of stored products was carried out to ascertain the shelf life of the products. There was no presence of fungal and coliform count detected during the 60-day of storage period. Hence the premixes can be stored up to a minimum of 60 days without any microbial contamination. Jackfruit seed flour incorporated food products have greater nutraceutical properties, which increases consumer acceptance. The instant milkshake premix development will provide more convenience in both domestic and commercial levels in packaging, handling, storage and preparation of milkshakes.