Physical and Sensory Analysis of High Fiber Bread Incorporated with Jackfruit Rind Flour

The main objectives of this study were to develop jackfruit-based high fiber bread by utilizing jackfruit rind flour in bread formulation, and to characterize physical properties of produced high fibre bread. Jack fruit rind pieces were undergone few soaking and washing steps prior to get dried and milled. Obtained Jackfruit rind flour (JRF) was incorporated into wheat flour (WF) in three different ratio (5, 10 and 15%) to produce partially substituted wheat flour (WF) with JRF. All bread samples including bread sample based on WF [BC (as control)], bread based on WF substituted with 5% JRF (B5JRF), bread based on WF substituted with 10% JRF (B10JRF) and bread based on WF substituted with 15% JRF (B15JRF) were undergone proximate and physical analysis. The incorporation of JRF caused significant influence on bread volume and texture attributes. Increasing the level of JRF incorporated into WF caused an increase in hardness and darkness of bread samples, and decrease in their volume compared to the control. Bread samples substituted with 5% JRF had the highest mean scores of overall acceptance.