International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 5 (2017)

Optimization of dehydrated jack seed crisp using response surface methodology with the interaction of freezing time, blanching time and moisture level for better rehydration properties


Shana Harshan, Suma Divakar

The intermediate processed product from jackfruit seed – Dehydrated jack seed crisp- could be a raw material for more than a dozen of commercial products like jack seed coffee, snacks, savouries, extruded snacks, nutri-mixes, and more. The independent factors for dehydrated jack seed crisp- freezing time, blanching time and moisture level for the response, better rehydration properties were optimized using Response Surface Methodology (RSM) and the Box-Behnken design was used for optimising these three factors. The freezing time, blanching time and moisture level were optimized for better rehydration properties of dehydrated jack seed crisp were studied at three different levels after considering the FSSAI standards for dehydrated products. The factors such as freezing time(10hours) blanching time(15 minutes) and moisture level(10%) were optimized for the response, rehydration time (5.57) minutes using this design. Rehydration tests of this optimized combination was performed in comparison with the control groups has shown significant differences in its sensory properties, especially in the textural characteristics.
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