T. Uma Maheswari
and Vidhu Valsan
Department of Horticulture, Faculty of Agriculture, Annamalai University, Annamalainagar-608 002.
umahorti2003@gmail.com
Received: Feb 5, 2020 / Accepted: Aug 8, 2020/ Published: Sept 29, 2020
Abstract
An investigation was carried out to process jackfruit chips with four formulations and five replications in a Completely Randomized Design ( T1- 3.2 %,T2- 2.8 %, T3- 2.4 %, T4- 2 % of salt concentration). The effect of the processing on the nutritional quality and sensory quality of the chips made out of jackfruit were determined. Storage life and cost economics were also calculated in this study. The sensory evaluation was carried out monthly for a period of six months during storage. Among the formulations, T4 formulated with 2.0 % of salt concentration was analyzed as the best formulation with maximum period of shelf life (4 months) over other formulations and the least values for oil content and carotenoids (33.89% and 0.32 mg/100g respectively) and the moisture content of 4.75%. Sensory scores for taste (8.7) and overall acceptability (8.8) were also maximum in T4 during initial sensory evaluation. The other sensory parameters like colour (8.8), flavor (8.0), and crispness (8.0) were maximum in T2 formulated with 2.8% of salt concentration and this was followed by T4 which secured the next best scores. Cost of production of 1kg of chips was also estimated with the benefit cost ratio of 2.00.
Keywords: Jack Fruit, Chips, Value addition
How to cite this article: Maheshwari T.U. and Valsan, V.(2020) Value addition of jackfruit through production of chips. Science Archives, Vol. 1 (2): 50-52.
Crossref DOI
http://dx.doi.org/10.47587/SA.2020.1201
Copyright
This is an open-access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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