STUDIES ON JACKFRUIT (Artocarpus heterophyllus L.) CHIPS PRODUCTION AND ITS STORAGE
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Date
2014-10-23
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University of Agricultural Sciences, Bengaluru
Abstract
Jackfruit (Artocarpus heterophyllus L.) bulbs are rich in energy, dietary fibre, minerals and
vitamins. The physical properties such as size, flake thickness, colour, texture and biochemical
properties like moisture content, acidity, dry matter content, starch, TSS, total sugars and
reducing sugars of jackfruit bulbs were studied for five genotypes namely, HV-1, HV-2, Tane
Varikka, Muttom Varikka and Swarnahalasu. The jackfruit bulbs had moisture content of (55.98
to 70.88%), TSS (3.8 to 6.1°Brix), dry matter content (29.69 to 46.94%), total sugars (15.27 to
24.07%), reducing sugars (2.38 to 3.20%), acidity (1.4 to 2.22%) and starch content of 1.03 to
1.59%. Jackfruit chips were produced from deseeded bulbs of selected genotypes by deep fat
frying at different frying temperatures (160, 180 and 200°C) and frying times (6, 7 and 8 min).
Among genotypes tested, Tane Varikka and Muttom Varikka were found to be suitable and frying
temperature of 180ºC and frying time of 7 minutes was found to be optimum for jackfruit chips
production. Among three packages - polyethylene, polypropylene and aluminium laminate
pouches tested for storing jackfruit chips at ambient conditions for two months, aluminium
laminate was found to be best since the chips in this package had least moisture content, free fatty
acids, peroxide value and thiobarbutiric acids value. The stored jackfruit chips recorded better
organoleptic scores for colour (4.05), crispiness (3.85), flavour (4.15), taste (3.35) and overall
acceptability (4.05) indicating that the product was acceptable as snack food. The Cost:Benefit
Ratio of processing jackfruit chips was estimated to be Rs 1.00:1.63.
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