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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 5
First page : (563) Last page : (566)
Article doi: : http://dx.doi.org/10.18782/2320-7051.8409

Preservation of Jackfruit (Artocarpus heterophyllus) by Sun Drying and Dehydration

I.V. Srinivasa Reddy*
Associate Professor & Head, Dept. of Horticulture Agricultural College,
Aswaraopet, B.Kothagudem-507301 Telangana
*Corresponding Author E-mail: kivreddy@yahoo.com
Received: 17.08.2019 | Revised: 15.10.2019 | Accepted: 14.10.2019  

 ABSTRACT

Preservation of jackfruit (Artocarpus heterophyllus) by sun drying and dehydration methods has been standardized. Four treatments of sugar concentration viz. 35O, 40O, 45O, and 50O Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration and open sun drying. After osmotic dehydration and sun drying, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 10 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of the products during the storage period. Minimum microbial count was recorded for osmosis in 50O Brix sugar solution followed by 45O Brix sugar solution with dehydration and maximum microbial count was observed in osmosis in 350O Brix sugar solution followed by 40O Brix sugar solution with sun drying. The retention of vitamin A (ß- carotene), vitamin C and total acid and total sugar was better for osmosis in 45O Brix sugar solution followed by 50O Brix sugar solution with sun drying. The product of 45O Brix solution when stored 10 months at room temperature secured highest score in organoleptic evaluation and was ranked “like moderately” followed by the product of 50O Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45O Brix sugar solution with dehydration could be selected for commercial processing.

Keywords: Jackfruit preservation, Sun drying, Osmotic dehydration.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Srinivasa Reddy, I.V. (2019). Preservation of Jackfruit (Artocarpus heterophyllus) by Sun Drying and Dehydration, Ind. J. Pure App. Biosci. 7(5), 563-566. doi: http://dx.doi.org/10.18782/2320-7051.8409