Effect of Drying and Grinding Techniques on Functional Properties of Dried Jackfruit Rind Flour

Lim, Zi Shan (2024) Effect of Drying and Grinding Techniques on Functional Properties of Dried Jackfruit Rind Flour. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Jackfruit rind flour (JFR flour) is a potential source of dietary fiber in cookies. This study investigated the utilization of jackfruit rind, a common waste product use as a functional ingredient in cookies. JFR flour was produced using oven drying at 60oC and freeze drying at -95oC then followed by semi dry grinding and wet grinding. The effects of drying technique and grinding method on physicochemical (color change and yield), proximate composition, antioxidant activity and microbiological quality of JFR flour were evaluated. Based on the results, the microbiological quality had a significant difference (p<0.05) between drying and grinding methods. The JFR flour obtained through oven drying and wet grinding had a higher colony count. Still, JFR flour that was obtained from different drying and grinding methods had met the safety standard since the colony count was still in the range of <105 CFU/g. Besides, the interaction between different drying techniques and grinding methods also significantly affected the color change, yield, proximate composition and antioxidant activity. The result showed that the antioxidant activity of the JFR flour will be affected significantly when processed through oven drying and wet grinding since the oven drying applied high temperature which will degrade the antioxidant compounds, while the wet grinding may accelerate the oxidation of antioxidant compounds. Then, oven-dried JFR flour with higher yield was incorporated into different cookies formulation. The cookies’ crude fiber content increased significantly (p<0.05) with the addition of JFR flour. Results showed that the crude fiber content of formulation 1 (wheat flour/ JFR flour in ratio of 95%:5%) is 2.92% which had increased from 4.15% of crude fiber content compared to the control sample, 1.17%. The overall acceptance of developed cookies were measured by using 9-points hedonic scale and the formulation 3 had the highest hedonic scores, 5.92. In conclusion, this study demonstrates the potential of jackfruit rind flour as a source of potential crude fiber, enhancing the nutritional value of cookies.