Study on Evaluation of Functional Properties of Blends of Soy and Jackfruit Seed Floor Based Extruded Products

The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour soy flour, whose availability is increasing India. Extrusion of was standardized on the basis product response which gave highest expansion lowest density, maximum in-vitro properties. optimized parameters were further applied for preparation extrudates composite blends Jackfruit incorporated at different levels 20-80% flour. A portion equilibrated subjected to analysis prior extrusion terms Total flavonoid content found be slightly higher post-extruded samples. In-vitro activities showed significantly a marginal increase post-extrusion. HPLC presence phenolic entities like ascorbic acid, gallic vanillin; flavones catechin daidzein. From texture analysis, hardness acceptable. Post newly developed increased values compared control mix containing only Hence, it concluded that addition improved overall property extruded products.