Journal of Agricultural Science and Food Technology

Research Paper|Published July 2021|Vol.7 (2):19-29

https://doi.org/10.36630/jasft_21002

 

 

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

 

Md. Hafizul Haque Khan¹,  Mohammad Mainuddin Molla^1*, Ashfak Ahmed Sabuz¹, Md. Golam Ferdous Chowdhury¹, Mahfujul Alam¹ and Mrityunjoy Biswas²

 

¹Postharvest Technology Division, Bangladesh Agricultural Research Institute (BARI), Gazipur 1701, Bangladesh
²Department of Agro Product Processing Technology, Jashore University of Science and Technology, Jashore, Bangladesh 

 

ABSTRACT

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T₁), 0.5% salt solution (T₂), 0.2% citric acid solution (T₃), 1000 ppm potassium metabisulfite (KMS) (T₄), 1000 ppm KMS + 0.5% salt (T₅), 1000 ppm KMS + 0.2% citric acid (T₆), 0.5% salt + 0.2% citric acid (T₇) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T₈). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes.

 

Keywords: Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life.

 

Download PDF(417KB)