DON JOSE ECLEO MEMORIAL FOUNDATION COLEGE OF SCIENCE AND TECHNOLOGY

Name: Caldo, Jingo T. Date:

Program: BSED-SCIENCE 3

Review of Related Literature Mapping

3.) Pickles
1.) Jack Fruit Chips
Author: M.A. Mannan
Author: Mohammad
Mainuddin Date: Jul. – Aug. 2013
MollaTaslima ayesha 2.) Papads
aktar NasrinM. N. Islam
Author: B.S. REDDY
LAXMINARAYAN
HEGDE agadeesh 6.) Cake
4.) Ice Cream
Lingegowdaru
Author: M.S.Hossain
Author: V L Shinde
Date: August 2009
Date: January 2007
Date: January 2021

8.) Wine
7.) Nectar
Author: Andri Kumoro
Author Romila Xess Jack fruit Fruit Date: January 2002
Products
Date: January 2012

10.) Beverages
9.) Biscuit
Author: Dam Sao Mai
Author Uva Wellassa
Date: May 2013
Date: March 2023
5.) Jelly
Author: Okafor Damaris
Chinwendu

Date: March 2014

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Title: Jack Fruit Chips

Author: Mohammad Mainuddin MollaTaslima ayesha aktar NasrinM. N. Islam
Date: March 2008
Abstract:

A study was conducted in the laboratory of Postharvest Technology Section under

Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI),
Joydebpur, Gazipur during June to September 2007 to find out a suitable preparation
technique of quality jackfruit chips and their good packaging. Fruit’s slices treated with
preservative and firming agents, pricked, blanched and then processed. A taste-testing panel
for different sensory attributes using a 9- point hedonic scale tasted the fresh and stored
chips. There were three packaging materials viz., metalex foil pouch, high density
polyethylene and polypropylene pouch. During two months storage, the results showed that
chips packed in metalex foil pouch secured the highest sensory score (crispiness: 9.0, colour:
9.30, flavour: 9.20 and overall acceptability: 9.10) followed by high density polyethylene
pouch and polypropylene pouch obtained the lowest score (crispiness: 6.4, colour: 5.0,
flavour: 5.6 and overall acceptability: 5.9). Keywords: Fruit chip processing, oil content,
moisture content, frying time, frying temperature, packaging and storage studies and
sensory evaluation

Title: Jack Fruit Papads

Author: B.S. REDDY LAXMINARAYAN HEGDE agadeesh Lingegowdaru
Date: August 2009
Abstract:

Papads are traditional savory preparations whose quality depends much on the base raw
material. In the present study, 19 jackfruit selections were explored to know the suitability
of their bulbs for papad making. The jackfruit types SRS-3 and SRS-15 recorded high starch
and dry matter in their bulbs and were associated with higher papad yield. Moisture content
in papads of different selections varied widely from 6.43 (SRS-32) to 14.66% (SRS-19). The
selections UKY-14, SRS-6, SRS-12, SRS-15, SRS-16, SRS-17 and SRS-19 conformed to the
Bureau of Indian Standards for moisture content. Papads made from different selections
exhibited a wide variation for oil uptake and expansion on frying. The color and appearance
of papads made from some jackfruit types appeared to be excellent even when their
reducing sugar content was more than 2% (e.g., SRS-7), while in some other jackfruit types
the color and appearance score was significantly lower, even with reducing sugars much
lower.
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Title: Jack Fruit Pickles

Author: M.A. Mannan

Date: Jul. – Aug. 2013

Abstract: The experiment was laid out in Completely Randomized Design with six
treatments namely T1 (5% skim milk powder + 95% constant ingredients), T2 (1% jackfruit
seed powder + 4% skim milk powder + 95% constant ingredients), T3 (2% jackfruit seed
powder + 3% skim milk powder + 95% constant ingredients), T4 (3% jackfruit seed powder +
2% skim milk powder + 95% constant ingredients), T5 (4% jackfruit seed powder + 1% skim
milk powder + 95% constant ingredients) and T6 (5% jackfruit seed powder + 95% constant
ingredients) which were replicated four times. The treatment T4 recorded maximum score
for colour and appearance as well as flavour. Whereas, Treatment T5 recorded maximum
score for body and texture as well as overall acceptability. Treatment T5 also recorded
highest B C ratio. On the basis of sensory evaluation treatment T5 (4% jackfruit seed powder
+ 1% skim milk powder + 95% constantral fruits rich in vitamin-A, and carotenes has been
found to protect from lung and oral cavity cancers.

Title: Jack Fruit Ice Cream

Author: V L Shinde

Date: January 2021

Abstract: The experiment was laid out in Completely Randomized Design with six treatments
namely T1 (5% skim milk powder + 95% constant ingredients), T2 (1% jackfruit seed powder +
4% skim milk powder + 95% constant ingredients), T3 (2% jackfruit seed powder + 3% skim milk
powder + 95% constant ingredients), T4 (3% jackfruit seed powder + 2% skim milk powder +
95% constant ingredients), T5 (4% jackfruit seed powder + 1% skim milk powder + 95% constant
ingredients) and T6 (5% jackfruit seed powder + 95% constant ingredients) which were replicated
four times. The treatment T4 recorded maximum score for colour and appearance as well as
flavour. Whereas, Treatment T5 recorded maximum score for body and texture as well as overall
acceptability. Treatment T5 also recorded highest B C ratio. on the basis of sensory treatments.

Title: Jack Fruit Jelly

Author: Okafor Damaris Chinwendu
Date: March 2014
Abstract: The work evaluated the sensory quality of jam produced from Jackfruits (Artocarpus
heterophyllus). Pulp was extracted from jackfruits obtained from new market Owerri, Imo State.
The pulp produced was mixed with prepared and standardized citric acid-sugar syrup, allowed to
cook on constant boiling/stirring and the gelatinization temperature and the time were taken and
recorded. The prepared jam was carefully poured in steam/ethanol sterilized jam bottles and
cocked immediately the jam was allowed to cool. The cooled jam was served to panelist to
compare sensory acceptability of the jackfuit jam alongside pineapple and orange jam. Sensory
evaluation revealed significant difference (P>0.05) in colour and aroma of the samples while there
was no significant difference (P<0.05) in the texture and sweetness of samples tested. The study
concludes that jackfruit (Artocarpus heterophyllus). is a promising source of pectin which can be
successfully applied in food gel system such as fruit jams.

Title: Jack Fruit Cake

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Author: M.S.Hossain

Date: January 2007

Abstract: This study was designed to develop cakes incorporating jack-fruit pulp. The seed
free jackfruit bulbs blend was used at the level of 10%, 20%, 30% and 40% to prepare
jackfruit cake the physical and chemical properties of cakes were analyzed and compared
with plane cake (without jack-fruit pulp). The cake containing 10% jack-fruit pulp was best
among the samples on the basis of rust and crumb colour and texture of the cakes..The
flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The
statistical analysis of organoleptic test response of sensory attributes revealed that colour,
flavour, taste, texture and overall acceptability werehigher in the cakes containing 10% and
20% jackfruitpulp than normal cake.Shelf life of jack-fruitcakes were decreased with the
increased level of substitution of jackfruit pulp during seven day storage on the basis of
microbial count.Cake containing 10% jack-fruit showed acceptable

Title: Jack Fruit Nectar

Author Romila Xess

Date: January 2012

Abstract: The investigation was undertaken at the Horticulture Processing Laboratory

Department of Fruit Science, College of Agriculture, Indira Gandhi Agricultural University,
Raipur (C.G.) during the year 2019-2020 And at Horticultural Laboratory, RMD CARS,
Ambikapur (C.G.) during the year 2020-2021. The Experiment consisted of ten treatments
and three replications under completely randomized design. Among various recipe tried in
this investigation, the nectar prepared from the treatment T8 (20% pulp + 18% TSS + 0.4%
acidity) recorded highest organoleptic score with respect to colour and appearance, Aroma,
taste and overall acceptability as compared to other recipes during storage. During storage
of Nectar the acidity, TSS, total and reducing sugar showed an increasing trend with
increasing period of Storage while there was a decreasing trend of ascorbic acid, pH, non-
reducing sugar and organoleptic. Score during storage period up to 90 days under ambient
condition.
Title: Jack Fruit Wine

Author: Andri Kumoro

Date: January 2002

Abstract: The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest

season and its short shelf-life have caused serious losses for farmers. Fortunately, high sugar
content of the fruit pulp makes the juice a potential substrate for wine production. This work
was purposed to investigate the effect of yeast and initial sugar concentrations on jackfruit
juice wine fermentation. Clarified jackfruit juice of 14 % w/w sugar concentration was
fermented using 0.5 to 2.0 % w/v Baker’s yeast (Saccharomyces cerevisiae) under anaerobic
condition at 30°C for 14 days. Samples were collected daily for ethanol and sugar contents
analysis. The profile of sugar and ethanol concentration as function of fermentation time,
showed that higher yeast inoculums rate and initial sugar concentrations inhibited growth of
yeasts. The fermentation of original jackfruit juice of 14 % w/w sugar concentration using
0.5% w/v yeast for 9 days was the best to produce a good quality wine with 12.13% v/v

Title: Jack Fruit Biscuit

DON JOSE ECLEO MEMORIAL FOUNDATION COLEGE OF SCIENCE AND TECHNOLOGY

Author Uva Wellassa

Date: March 2023

Abstract: Jackfruit (Artocarpus heterophyllus L.) seeds are an underutilized, significantly rich
source of flour that are readily available in Sri Lanka. As a little number of uses of jackfruit
seeds are known, a huge postharvest loss of jackfruit seeds can be pinpointed. Since jackfruit
seed flour does not contain gluten, it can be identified as a potential source of gluten-free
flour for the production of gluten-free flour confectionery. The present study was conducted
to add value to underutilized jackfruit seeds by formulating a jackfruit seed flour (JSF)
incorporated gluten-free biscuit and to evaluate its physicochemical, sensory, and microbial
properties. Jackfruit seeds were processed into flour and used for biscuit production. Several
sets of biscuit samples were prepared by incorporating JSF with three flour types: finger
millet flour, white rice flour, and red rice flour in three different flour ratios of JSF (25%, 50%,
and 75%). In addition, 100% JSF biscuits were prepared. The best biscuit sample was
selected through a series of sensory evaluations and carried forward as the final product. A
9-point hedonic test was executed with 50 untrained panelists in consideration of the
appearance, color, aroma, flavor, texture, and overall acceptability of biscuits. Proximate
analysis results for the final product (100% JSF biscuits) showed 3.88±0.16% moisture,
5.93±0.55% crude proteins, 1.2±0.02% crude ash, 18.31±0.62% fat, 3.76±0.04% crude fiber,
and 66.94±1.36% digestible carbohydrates. It contains 456.19 kcal per 100 g of energy.
Microbial counts just after preparation and three months after preparation were less than
standard maximum limits. The chemical and microbial parameters accommodated the SLSI
standards. JSF can be used as a substitute for wheat flour in biscuit production. The use of
JSF in biscuit making would greatly enhance the utilization of jackfruit seeds in countries like
Sri Lanka where they have not been optimally utilized.

Title: Jack Fruit Beverages

Author: Dam Sao Mai

Date: May 2013

Abstract: Jackfruit (Artocarpus heterophyllus) is the largest fruit with 25-50 cm in diameter
and up to 90 cm in length. Each fruit contains many large kernel segments or aril as the
edible part, separated into compartments by latex-like filaments called “rags”. The pulp of
jackfruit is usually used in the food industry as vacuum dried product, but the rags which
comprise about 25.3% of fruit weight are waste in Vietnam. To reduce the waste and
develop new value-added products, producing fermented beverage from the rags of
jackfruit was studied. The rags were blanched in boiling water (95-100°C) for different times,
and minced with water at a ratio of 1:5. The mixture was transferred to fermentation
containers and added with an enzyme. The liquid from jackfruit rags was produced using
pectinase at different rates (0, 0.1, 0.15, 0.2, 0.25, 0.3, and 0.35) and temperatures (70, 80,
90, 100°C). During juice making, pectinase had highly significant effects on the liquid yield.
The optimal conditions for maximum juice yield were the use of 0.3% pectinase at 90°C with
a time of 2.5 min. Fermentation process was studied using 10-106 cells of Saccharomyces
ovifomis .ml-1 at different temperatures (70, 80, 90, 100°C), pH (3.8, 4.2, 4.6), Brix (19, 21,
23) and fermentation times (30, 45, 60, 90 min), using Modde 5 program to determine the
optimum formulation. The optimum conditions for juice making were 21°Brix and pH 4.6.
The optimum fermentation time was in 3.5 d at 25°C. The final product had 11°Brix, pH 4.35,
DON JOSE ECLEO MEMORIAL FOUNDATION COLEGE OF SCIENCE AND TECHNOLOGY

1.28% total acids, and 5.5% (v/v) ethanol. It was evaluated to have acceptable sensory
quality.
DON JOSE ECLEO MEMORIAL FOUNDATION COLEGE OF SCIENCE AND TECHNOLOGY

Review of Related
Literature Mapping

Submitted by: Caldo, Jingo T.

Submitted To: Coscos, Dennis A.