Evaluation Of Physico-Chemical Properties, Functional, Organoleptic Characteristics And Sensory Evaluation Of Butter Cake Supplemented With Different Levels Of Jackfruit (Artocarpus Heterophyllus Lam.) Seeds Flour

Background: Cake is one of the most common bakery products consumed by people in the world. It is high in lipid content and caloric value and over consumption amount of it leads to obesity. Jackfruits seed flour (JSF) has high levels in protein and fiber, while low in fat and caloric value. Objective: The current study aimed to evaluate the physico-chemical properties, functional, organoleptic characteristics and sensory evaluation of butter cake supplemented with different levels of JSF. Methodology: Samples of ripe jackfruit weighed (20-30 kg) were obtained from Agricultural Research Station in Kom Ombo, Aswan Governorate in summer 2015. Seeds were isolated manually and weighed, cleaned, peeled off dried and ground into flour. 10, 15, 20 or 25% of wheat flour (WF) of butter cake formulation were replaced with JSF and compared with control (100% WF). Physico-chemical, functional and organoleptic properties were studied. Results: The proximate chemical analysis showed that JSF contained 9.42, 12.14, 1.01, 3.14, 71.2 and 3.09% of moisture, protein, fat, crude fiber, carbohydrate and ash; respectively Protein, carbohydrate and crude fiber of cake content were increased as JSF proportion increased, while fat and moisture were decreased. The functional properties of composite flours were increased with increase in the incorporation of JSF with WF. The organoleptic characteristics results reflected that there was a significant difference in cake that WF was replaced with 15% JSF which was more acceptance than other samples in color, flavor and texture. Conclusion: In conclusion, the study showed that the jackfruit seeds flour powder incorporation with wheat flour could be used to improve the significant improvement physico-chemical properties, functional, organoleptic and sensory characteristics of butter cake