Development of Dehydrated Ripe Jackfruit Bulbs Based Cup Cake

In the present study, the effect of incorporation different levels of dehydrated ripe Jackfruit bulbs i.e. at 10%, 20%, and 30% and Baking temperature 180, 200, and 220°C on quality of cup cake has been investigated. The effect of these independent parameters were accessed as the responses i.e. baking time (min), textural parameters i.e. Hardness, Cohesiveness, Springiness, Guminess, Chewiness, specific volume, and browning index of cupcake. The desirable quality of cup cake was based on the responses i.e. lower baking time, more specific volume, less browning index, and lower hardness. The optimum zone for acceptability of cup cake was observed at baking time 14 min., the lower value of Hardness 48.3-52.2g, Cohesiveness 0.346-0.354, Springiness 2.77-2.925 mm, Guminess 17.2-18.1, Chewiness 0.48-0.52, more Specific volume 1.97-2.03 (cm³/g), and Browning Index 168.9-171 was observed at dehydrated ripe jackfruit bulbs were 19.7 to 22.4% and baking temperature was 194 to 201°C. The quality parameters were correlated with sensory score for acceptability of the cup cake. The cup cake could be prepared by using dehydrated ripe jackfruit bulbs 19.7-22.4% and Baking temperature 194-201°C for lower baking time, lower value of Hardness, Cohesiveness, Springiness, Guminess, Chewiness, more Specific volume, and Browning Index of cup cake.