Physico-chemical Properties of Jackfruit:: An assess of novel food source

 
9783639371949: Physico-chemical Properties of Jackfruit:: An assess of novel food source

Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja,Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types.

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Mr. Chayon Goswami is working as Lecturer, Department of Biochemistry, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh after completing his graduation under the faculty of Agriculture and MS in Biochemistry. He is very much interested to conduct research on Food Biochemistry. He is the elder son of Anjali Goswami and Mihir Goswami.

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Book Description Book Condition: New. Publisher/Verlag: VDM Verlag Dr. Müller | An assess of novel food source | Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja,Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. | Format: Paperback | Language/Sprache: english | 64 pp. Bookseller Inventory # K9783639371949

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Book Description VDM Verlag Aug 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja,Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. 64 pp. Englisch. Bookseller Inventory # 9783639371949

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Book Description VDM Verlag Aug 2011, 2011. Taschenbuch. Book Condition: Neu. Neuware - Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja,Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. 64 pp. Englisch. Bookseller Inventory # 9783639371949

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Book Description VDM Verlag, Germany, 2011. Paperback. Book Condition: New. Language: English . Brand New Book. Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja, Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. Bookseller Inventory # KNV9783639371949

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Book Description VDM Verlag Aug 2011, 2011. Taschenbuch. Book Condition: Neu. This item is printed on demand - Print on Demand Neuware - Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja,Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types.TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types.Seeds were prepared in two types flour-raw seed flour and roasted seed flour.There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. 64 pp. Englisch. Bookseller Inventory # 9783639371949

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Book Description VDM Verlag. Paperback. Book Condition: New. Paperback. 64 pages. Dimensions: 8.7in. x 5.9in. x 0.1in.Physical properties and chemical composition of pulp and seedflour of jackfruits collected from different growing areas were investigated. Three types were Khaja, Dorosha and Ghila. Mature and ripe jackfruits were collected from two locations (Modhupur and Valuka). Titrable acidity, Vitamin C and carotene content of Khaja type of pulps were lower than that of Ghila types. TSS, starch, total sugar, non-reducing sugar and carotene content were higher in the jackfruit pulps from modhupur than that of Valuka. It was also found that Khaja types had higher starch content than Ghila types. Seeds were prepared in two types flour-raw seed flour and roasted seed flour. There were differences in chemical contents of the seeds. Highest moisture content was found in Valuka Khaja . Dry matter content was observed highest in Valuka Ghila jackfruit seeds while lowest in Valuka Khaja . Ash content was higher in Valuka seeds. Roasted seeds contained higher protein percentage than raw seeds. Highest starch content was found in modhupur Ghila raw seeds whereas lowest in valuka Khaja raw seeds. Dorosha roasted seed flour contained substantial amount of minerals among the types. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9783639371949

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