Processing and Preservation of Ready to Cook (RTC) Jackfruit
RTC Jackfruit
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The study explored with the aim of processing and developing ready to cook (RTC) 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. The fruits were sliced and dipping into different solutions 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 sli...
The study explored with the aim of processing and developing ready to cook (RTC) 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. The fruits were sliced and dipping into different solutions 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 RTC. Results revealed that RTC dried at 50°C, 60°C and 70°C temperature took 72 hrs., 48 hrs. and 36 hrs. respectively. Low KMS residue was observed with increasing blanching time and drying temperature. The marketable life of the RTCjackfruit could be extended to more than 6 months.
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