Abstract:
The study was done to produce the string hoppers using
composite flour of jackfruit seed (Artocarpus heterophyllus) and rice flour
(Oryza sativa) and to determine the quality properties of the final sample.
The different ratios of mixtures of rice flour (Samba) and jackfruit seed flour
(Varikka) were mixed in the proportions of 100:0, 95:05, 90:10, 85:15, and
80:20 (w/w). The mixtures (100g) were combined with dissolved salt (2 g)
water (0.5 l) and the types of dough were prepared. The string hoppers were
developed and steamed. Then, they were subjected to quality determination
using AOAC 2000 and the data were statistically interpreted at 0.05
significant level. The proximate analysis of jackfruit seed flour revealed that
it contained 5.78% protein, 2.49% crude fibre, 1.77% fat, 15.88% moisture,
2.62% total mineral content and 71.46% of carbohydrates. The sensory
determination showed that the string hoppers complemented with 5% of
jackfruit seed flour were well accepted for their colour, texture, flavour, mouth
feel and overall acceptability related to the other mixtures and they were
closely resembled the rice flour string hoppers. The mixture of 5% jackfruit
seed flour and 95% of rice flour was fruitful for the preparation of string
hoppers with best physico-chemical and sensory qualities.
