• Thilagavathi G

Jackfruit (Artocarpus heterophyllus) is one of the major edible foodstuffs rich in carbohydrates and fiber. This study investigated the reduction of postharvest losses of jackfruit by value addition. The raw material used in this pasta making is jackfruit pulp and jackfruit seed and watermelon seeds (improve the nutritional value). Jackfruit pulp and seeds and watermelon seeds are dried and grinded for the preparation of pasta. Different variety of pasta such as jackfruit pulp, jackfruit seed and it is also incorporated with watermelon seeds. This pasta is made up of jackfruit pulp powder, jackfruit seed powder and watermelon seed powder and semolina. The proximate composition and cooking characteristics of developed pasta were determined. Sensory evaluation is done by the 9 point Hedonic scale. The jackfruit pulp pasta is selected as the best composite with carbohydrates (50.12%), protein (7.82 %), and ash (4.8 %). However, there was no significant difference in moisture content among this pasta. The best selected formulation exhibited water absorption capacity is about 5.5 and the cooking time and cooking loss is lower than the other combinations. The colour of pasta is formed by the presence of watermelon seeds. In conclusion, value added jackfruit pulp pasta has a higher potential for commercialization as a ready to eat food for the consumers with busy lifestyles.

Jack fruit, pasta, watermelon seeds.

"PREPARATION OF READY TO EAT PASTA FROM ARTOCARPUS HETEROPHYLLUS (JACKFRUIT) AND ITS PROXIMATE ANALYSIS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.a377-a380, May-2024, Available :http://www.jetir.org/papers/JETIR2405044.pdf

"PREPARATION OF READY TO EAT PASTA FROM ARTOCARPUS HETEROPHYLLUS (JACKFRUIT) AND ITS PROXIMATE ANALYSIS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppa377-a380, May-2024, Available at : http://www.jetir.org/papers/JETIR2405044.pdf