Start Submission Become a Reviewer

Reading: Physico-chemical and Sensory Attributes of Osmotically Dehydrated Jakfruit (Artocarpus heter...

Download

A- A+
dyslexia friendly

Articles

Physico-chemical and Sensory Attributes of Osmotically Dehydrated Jakfruit (Artocarpus heterophyllus Lam.)

Authors:

K Prasannath ,

Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University of Sri Lanka, Vantharumoolai, Chenkalady, LK
X close

T Mahendran

Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University of Sri Lanka, Vantharumoolai, Chenkalady, LK
X close

Abstract

A research was conducted to develop osmo-air dried jakfruit which could be used as ready-toeat snack foods. The fruit slices of 2.5 X 2.5 cm2 were obtained from partially ripe soft fleshed jakfruit var. Vela. The slices were immersed in 0.03% of potassium metabisulphite solution for 5 minutes. to prevent browning reactions during processing and storage. The treated slices were dehydrated at six different concentrations of osmotic solutions such as 60%, 70% and 80% sugar with 1% and 2% salt solution for 24 hours followed by drying in a heat pump de-humidifier dryer at 50°C and 60°C for 20 and 18 hours, respectively. Weight reduction of jakfruit slices was measured at 2 hours interval during the osmosis and these treated fruit slices were analyzed for physico-chemical parameters at the end of osmosis and after drying. The fruit slices were also assessed for sensory characteristics using nine-point hedonic scale test. The results of weight reduction revealed that the jakfruit osmosed in 70% sugar with 2% salt solution showed 41.8% weight loss. At the end of the osmosis, the titrable acidity reduced by 20.8% whereas the total sugar content increased by 1.71% in jakfruit osmosed in 70% sugar with 2% salt solution. After drying, all the physicochemical properties retained better at 50°C than at 60°C. The sensory evaluation revealed that the highest overall acceptability was observed in the jakfruit osmosed in 70% sugar with 2% salt solution and oven dried at 50°C. Based on the quality analyses, osmotic solution of 70% sugar with 2% salt and drying temperature of 50°C were selected as the best combination for osmoair drying of jakfruit.

Key words : Jakfruit; nutritional quality; osmo-air drying; sensory attributes

DOI: http://dx.doi.org/10.4038/jfa.v2i1.3937

JFA 2009; 2(1): 8-14

How to Cite: Prasannath, K. & Mahendran, T., (2012). Physico-chemical and Sensory Attributes of Osmotically Dehydrated Jakfruit (Artocarpus heterophyllus Lam.). Journal of Food and Agriculture. 2(1), pp.8–14. DOI: http://doi.org/10.4038/jfa.v2i1.3937
Published on 15 Jan 2012.
Peer Reviewed

Downloads

  • PDF (EN)

    comments powered by Disqus