OPTIMISATION OF PROCESS PARAMETERS FOR THE PRODUCTION OF TENDER JACKFRUIT (Artocarpus heterophyllus L.) FRIES
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Date
2023-01-14
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Abstract
The jackfruit is a god's gift to humankind due to its countless uses, but underutilized. The study aimed for the production of tender jackfruit flour and its value addition. On milling the mean tender jackfruit flour of 97.27% was recovered. Among minerals estimated highest potassium content of 12059.73 mg/kg were reported. In the present study, starch powder and tender jackfruit flour was blended in different ratios viz., T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25), T6 (70:30), T7 (65:35), T8 (60:40), T9 (55:45), T10 (50:50) with 100% tender jackfruit flour as control TC (0:100). The dried products called raw fries were deep-fried at 194±4 ℃ and air-puffed at 198 ℃. The physico-chemical properties, oil absorption, colour, textural characteristics and sensory quality of tender jackfruit fries were studied. The diameter and thickness expansion (43-76%) were more with a quicker frying duration of around 9 seconds for deep-fat fried fries compared to the hot-air puffed tender jackfruit fries (31-56%). Hot air-puffed fries were slightly hard in texture compared to deep-fat fried fries. The blend 50:50 (T10) based fries with an oil uptake of 13.79% were best rated. Among the different treatment formulations, the blend 90:10 (T2) was best accepted with a sensory rating-like very much with a score of eight, in both hot-air puffed and deep-fat fried fries. The best accepted fries were subjected for 4-month storage studies and found safe for consumption up to two months of storage at ambient temperature.
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