STUDIES ON DEHYDRATED MATURE JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) CHIPS FOR VALUE ADDITION

  • R. R. PATIL, MANDAR KHANVILKAR, D.N. MOKAT*, P. P. RELEKAR AND K.H. PUJARI DEPARTMENT OF FRUIT, VEGETABLE AND FLOWER CROPS, P.G. INSTITUTE OF POST HARVEST MANAGEMENT (DR. B.S.K.K.V.DAPOLI), KILLA-ROHA, RAIGAD (MAHARASHTRA), INDIA. * DEPARTMENT OF BOTANY, UNIVERSITY OF PUNE, GANESHKHIND, PUNE-411007. Corresponding author’s e-mail: parimalsai@gmail.com

Abstract

The dehydrated chips of jackfruit pre-treated with five treatments viz; Blanching (T1), Blanching + CaCl2 (0.5%) (T2), Blanching + Citric acid 0.5 per cent (T3), Blanching + Ascorbic acid 0.4 per cent (T4), Control (T5) and storage period of 0, 30 and 60 days were evaluated to study their impact on chemical composition of chips. Results indicated that the moisture, TSS, acidity, reducing sugars, total sugars, non reducing sugars and β carotene content of dehydrated chips were found maximum in dehydrated jackfruit chips treated with ascorbic acid (T4), while starch and pH content of dehydrated chips were noticed maximum in treatment T2. i.e. Blanching + CaCl2 (0.5%). Under storage conditions, moisture, TSS, titratable acidity and β carotene content of dehydrated jackfruit chips were found increased upto 60 days of storage and rest other chemical constituents i.e. reducing sugars, total sugars, non reducing sugars, starch and pH were significantly decreased towards the end of 60 days of storage.

The dehydrated chips of jackfruit pre-treated with ascorbic acid (T4) recorded maximum mean score for colour, flavour and texture irrespective of storage period. The organoleptic scores of these dehydrated jackfruit chips for all above attributes were declined with the increase in storage period from 0 to 60 days. The dehydrated chips pre-treated with ascorbic acid (T4) recorded maximum overall acceptability score of 6.91 at 60 days of storage which clearly indicated its suitability for making good quality chips and also for storing them for 60 days at ambient conditions without much loss of sensory and nutritional qualities of chips.

References

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How to Cite
D.N. MOKAT*, P. P. RELEKAR AND K.H. PUJARI, R. R. PATIL, MANDAR KHANVILKAR,. STUDIES ON DEHYDRATED MATURE JACKFRUIT (ARTOCARPUS HETEROPHYLLUS LAM.) CHIPS FOR VALUE ADDITION. LIFE SCIENCES LEAFLETS, [S.l.], v. 52, may 2014. ISSN 0976-1098. Available at: <http://petsd.org/ojs/index.php/lifesciencesleaflets/article/view/110>. Date accessed: 17 aug. 2017.

Keywords

Dehydrated chips, Jackfruit, Value addition.