Preservation of Jackfruit (Artocarpus heterophyllus) by Osmotic Dehydration

Abstract

Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration    method has been standardized. Four treatments of sugar concentration viz. 35°:, 40°:, 45°:, and 50°: Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of  the products during the storage period. Minimum microbial count was recorded for osmosis in 50°: Brix sugar solution followed by 45°: Brix sugar solution. The retention of vitamin A (ß- carotene), vitamin C, total acid and total sugar was also better for osmosis in 45°: Brix sugar solution followed by 50°: Brix sugar solution. The product of 45°: Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked "like moderately" followed by the product of 50°: Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45°: Brix sugar solution could be selected for commercial processing.DOI: http://dx.doi.org/10.3329/bjar.v37i1.11178Bangladesh J. Agril. Res. 37(1): 67-75, March 2012