Vol. 8, Issue 11, Part H (2024)

In the experiment i.e. ‘Change in sensory evaluation and microbial count of jackfruit seed flour’ carried out, completely randomized design (CRD) was used with four treatments viz. T₁ (‘0’ month), T₂ (1 month), T₃ (2 months) and T₄ (3 months) were studied. The prepared jackfruit seed flour was analyzed for colour, texture, flavour overall acceptability. During three months storage of jackfruit seed flour, In case of sensory evaluation of jackfruit seed flour, the score for colour, flavour, texture and overall acceptability decreased from treatment T₁ i.e. ‘0’ month to T₄ (3 months) during storage. Treatment T₁ (‘0’ month) for jackfruit seed flour obtained highest scores for colour, flavour, texture and overall acceptability. However, till 3 months storage (T₄) jackfruit seed flour was acceptable for market.

During three months storage (T₁ to T₄) of jackfruit seed flour no microbial growth was detected. From above findings it is observed that treatment, T₂ (90% jackfruit juice+ 10% kokum juice) was found to be best for preparation of jackfruit-kokum blended jelly. The seed flour of jackfruit can be stored for three months in good conditions.