Abstract:
Jack fruit is one of the most important delicious fruit in the world. The raw jackfruit can
be divided into edible (47%) and non-edible (58%); the edible portion consists of bulbs
and seeds, and the non-edible portion consists of the skins, peels, and rinds are left as
waste material. Jack fruit rinds are normally disposable waste material by food industries'
This residue creates a potential threat as a waste product to the environment' Now a days
there is a rising interest in consuming health-beneficial food products. Biscuits are
extensive can be used as a fortification source due to their long shelf life and are highly
acceptable. Incorporating the jackfruit rind powder with wheat flour can enhance the
nutritional value of the biscuits to solve the nutritional problem especially to enhance the
fibre content of the product. The main objectives of this study were to develop jack fruit-based high fibre biscuits by utilizing jackfruit rind powder in biscuits formulation and to
characterize the physical and nutritional properties of produced high fibre biscuits. For
that, jack fruit, rind pieces were undergone a few soaking and washing steps before
getting dried and milled jack fruit rind powder. Then obtain jack fruit rind powder
incorporated with wheat flour. Biscuits were prepared based on wheat flour substituted
with jack fruit rind powder in different concentrations including 5% (T2), 10% (T3), 15%
(T4), and 20 %( T5) and also control treatment 0% (T1). Based on the jack fruit rind
powder incorporated with Wheat flour biscuits were undergone proximate, physical, and
sensory evaluation. The incorporation of jack fruit rind powder caused a significant
influence on sensory, physical, and chemical attributes. Increasing the level of jack fruit
rind powder level supplemented with wheat flour caused an increased in the darkness of
biscuits to compared to the control treatment. And also biscuit samples substituted with
5% of jackfruit rind powder (T2) had the highest mean scores of overall acceptances.
