Abstract—Food is a subject of vital interest to everyone in the world. A majority of consumers shown concern regarding restrictions for limiting of high calorie and cholesterol in daily diet, as higher intake of fat is linked with development of cardiovascular disease stated by American Cancer Society. Due to compositional benefit of Jackfruit seeds i.e., being rich in protein and Carbohydrate, low in fat and calorific value, it is pertinent to convert Jackfruit seed into flour to be used in several functional foods. Conversely, an attempt has been made to blend 5-15% Jackfruit Seed Flour (JFSF) for cake preparation by partial replacement of wheat flour. In the present investigation jackfruit seed flour and wheat flour were used to formulate low calorie chocolate cake. The refined wheat flour and jackfruit seed flour were mixed in the ratio of 95:5, 90:10, 85:15 and 100% refined wheat flour (control). The total dietary fibre content increased from 3.43 – 9.06% with incorporation of 15% Jackfruit seed flour. The antioxidant activity increased from 52.42 – 97.82mg/g. The chocolate cake samples of different treatments and control were analyzed for protein, fat, ash, dietary fibre and antioxidant for estimating its content and food safety. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability) were checked by hedonic scale. The treatment containing 10% level of jackfruit seeds scored the highest value. Thus, product acceptability judged by organoleptic evaluation and therapeutic value, the treatment can be rated as T₂>T₀ > T₁ >T₃. 
 

Index Terms—jackfruit, low calorie, fibre, antioxidant, chocolate cake

Cite: J. David, "Antioxidant Properties of Fibre Rich Dietetic Chocolate Cake Developed by Jackfruit (Artocarpus heterophyllus L.) Seed Flour," International Journal of Food Engineering, Vol. 2, No. 2, pp. 132-135, December 2016. doi: 10.18178/ijfe.2.2.132-135