Journal of Dairying, Foods and Home Sciences

Breadfruit [Artocarpus altilis (Park) Fosberg] is most widely distributed species and exhibits great variability. It is a fast ripening climacteric fruit resulting in faster depletion of stored food reserves. Hence the present study focused on the development of value added products from breadfruit. Fully mature firm breadfruits were collected from a local household. Dehydrated breadfruit chips were prepared which were ground and sieved through a 40 mesh size to get uniform flour. The flour was made in to wafers. Eight combinations of raw ingredients were used in the standardization of wafers. The wafers were packed in 250 gauge PE bags for a period of 3 months and evaluated the organoleptic qualities after frying in coconut oil at monthly intervals. There was significant difference in the organoleptic qualities of the wafers among the different combinations. Wafers prepared with rice flour as an ingredient was found to be more acceptable. There was no significant difference in the organoleptic qualities of the stored products up to one month but thereafter changes were observed.